Paleo Chicken and Dumplings

Paleo Chicken and Dumplings

  • Servings: 2-4
  • Difficulty: medium
  • Print


  • 4 chicken breast, chopped in one inch chunks
  • 2 small yellow onions, sliced
  • 3 cups my homemade paleo cream of mushroom soup
  • 1 cup chicken broth
  • 3 large carrots, chopped
  • 4 eggs
  • 1/4 cup clarified butter, melted
  • 1/3 cup coconut oil
  • 1/4 tsp baking soda


  1. Stir cubed chicken breast, sliced onion, soup, and 1/2 cup chicken broth in slower cook.
  2. Cook on low for two hours.
  3. Add in carrots and remaining chicken broth. Cook 4 more hours.
  4. While cooking, begin the dumplings.
  5. Preheat oven to 400 degrees.
  6. Whisk together all eggs with melted butter.
  7. Shift coconut flour once through.
  8. Add baking powder and sift through 2-3x, until soft.
  9. Whisk sifted mix into egg mix.
  10. Spoon out onto pan and bake 15-20 minutes.
  11. Serve dumplings on plate and pour slow cooked mix on top.

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