Paleo Chicken and Dumplings

3.7/5 rating (15 votes)
Paleo Chicken and Dumplings

It's been so cold here in Connecticut that comfort food is perfect sitting by the fireplace.  I just love roasted chicken so I decided to make 2 and create a few dishes at once.  



  • 1 roaster chicken, 3 pounds or more
  • 1 onion, peeled and chopped
  • Garlic bulb (cut in half)
  • Springs of fresh rosemary
  • Olive oil
  • Sea salt and Pepper
  • _____________________________
  • For the chicken mixture
  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion, chopped
  • 1-2 carrots, chopped
  • 1 celery rib, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 4 cups low sodium chicken broth
  • 1 1/2 teaspoon Italian seasonings
  • 1/2 cup frozen peas
  • 2 tablespoons arrowroot powder
  • _____________________________
  • For the dumplings
  • 3/4 cup tapioca flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon Italian seasoings
  • Ice water


  1. Preheat oven to 425 degrees.  Prepare chicken by cleaning out any giblets and giving a good cold rinse.  Set chicken on roaster pan.  Add slice onion, garlic and rosemary in the cavity.  Season the chicken with salt, pepper extra rosemary then drizzle olive oil to lightly coat.  Pour about 1 cup of water in the bottom of the pan.  Roast for 1 1/2 hour or until the thickest part of the breast reads 160 degrees.  Baste a few times during the roasting and when done cover with foil and let rest.  Pull apart meat and chop.  Set aside.


  2. In a large pan over medium-high heat add in oil.  Once hot add in onion, carrots and celery to the pan and cook for about 5 minutes turning often.  Add in garlic and cook for another 30 seconds.  

  3. Add chicken into the pot then pour in chicken broth.  Add seasoning cover and reduce temperature to medium-low for 10 minutes.  Add in peas and taste for any additional seasonings.  Take the arrowroot and mix in a small bowl with cold water then pour into the pot.  

  4. In a mixing bowl add tapioca flour, arrowroot powder, baking powder, salt and seasoning.  Start slowly by adding in ice water and stirring until you have the consistency of dough.  Scoop by using a tablespoon and drop into the pot.  Cover and let steam for 7 minutes.  Ladle and enjoy!

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