Gluten-Free Chicken and Dumpling Soup (Paleo Option, Diary free)

This winter has been BRUTAL! As I write this, it is currently 3 degrees F outside. Disgusting. So hearty, warming soups are the way to go. I’m not usually a huge soup person, but if it’s got enough ingredients and something to chew, I’m in.

I love a good chicken and dumpling soup because, hello, carbs are not only life, but they keep ya warm! This soup is made easily in the instant pot, totally gluten free, and I provide a paleo option. You could easily make this soup on the stove by just simmering it for about 30 minutes. Shred the chicken, add it back in along with the dumplings and simmer another 10 minutes.

Gluten-Free Chicken and Dumpling Soup

Serves 4

Soup:

-1 fennel or onion, diced

-6 carrots, chopped

-4 stalks of celery or sub other veg, chopped (I used leftover bok choy)

-1 cup of peas

-1 lbs of chicken breast

-2 tbs. olive oil

-2 tsp. thyme

-1 tsp. sage

-2 tsp. salt

-2 cups broth

-2 cups milk of choice (tastes best with full fat coconut milk)

Dumplings:

-1 cup of 1:1 gluten free flour*

-1/2 cup tigernut or almond flour*

-1 tsp. baking powder

-1/2 tsp. salt

-2 tbs. coconut oil or butter

-1/2 cup of milk (full fat coconut is best, but you can get away with your fav)

*For a fully paleo version, use 1/2 cup cassava, 1/2 cup starch, and 1/2 cup coconut flour.

Add your oil to the instant pot and set to the sauté function for 10 minutes. Add your carrots, fennel, and celery or other veg and saute until softened slightly. 

Add peas, chicken, herbs, and liquid and mix to combine. Seal the instant pot and pressure cook for 15 min. When it’s done, quick release.

While soup is cooking, make your dumplings. Whisk the dry ingredients together in a bowl. Cut in your coconut oil or butter then add your milk and mix together. Dough will be sticky. Divide into little dough balls.

When soup is done, take out the chicken and shred it then add it back into soup with the dumplings (try not to let them touch). Press the dumplings down into the soup a bit so they get covered with some broth. Re-seal instant pot. Cook for another 5 minutes then quick release.

Enjoy!

Slow Cooker Beef Stew (AIP and Nightshade Free)

Slow Cooker Beef Stew (AIP and Nightshade Free)

This easy beef stew is perfect for when you need a hearty meal, but don’t have the time to deal with any fancy cooking. Completely AIP compliant and nightshade free, this slow cooker beef stew can be made in the crockpot or instant pot on the slow cooker function.

slow cooker beef stew
Slow Cooker Beef Stew

This beef stew is simple, warming, and hearty as the days get colder. I found it incredibly delicious despite not being your typical stew with all the spices. For many years, I had to eat low FODMAP and nightshade free as I healed my gut. This stew was one of my go-to recipes to pack in nutrients. This slow cooker beef stew uses herbs instead of spices and I find it just as delicious and satisfying.

paleo beef stew
paleo beef stew

Many stews call for braising the meat beforehand, but I often don’t have the time to deal with that if I’m putting this stew on in the morning before work. You can certainly take the time to do that extra step, but if you don’t want to deal with that, you don’t have to! For this easy beef stew, we are just throwing everything into the slow cooker and letting it do all the work.

slow cooker beef stew
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Slow Cooker Beef Stew

This AIP and Paleo beef stew is also nightshade free, flavored with herbs instead of spices. It’s the perfect gut-healing stew to warm on those cold winter days!
Course Main Course
Cuisine American
Keyword AIP, autoimmune paleo, dairy free, gluten free, low fodmap, nightshade free, slow cooker
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 fennel diced
  • 4 large carrots or 6 medium, peeled and chopped
  • 3 large parsnips peeled and chopped
  • 4 sticks celery chopped
  • 1 medium sweet potato chopped into cubes
  • 1 lbs. Beef stew meat
  • 6 cups broth of choice
  • 1 Tbsp thyme
  • 1 Tbsp rosemary
  • 1 tsp Salt more to taste

Instructions

  • Add everything into the Crockpot or Instant Pot and mix to combine.
  • Cook for 8 hours on low (use the slow cooker function if using an Instant Pot)
  • It's really that easy and simple!