We have the amazing opportunity to review the new cookbook “Paleo Soups and Stews” by the uber talented Simone Miller from the blog Zenbelly – head over there and check it out and if you live in the San Francisco area, you could also have her cater a meal for you…she’s got a Paleo catering gig going…lucky San Francisco-ites!!!!
We are sooo excited and happy that we get to share a recipe from her book for all of you here on our blog! When we saw the list of what we could share, it was love at first site for the Chicken and Dumplings soup! (pg. 136) This was a family favorite for years and years…like even from clear back in the day when my sweet angel mom would make it all the time during the winter months. Growing up in the Denver area, let me tell you…it was often very cold and so much drifting snow in the winter that we had to get by with what was on hand, so chicken and dumplings it was. As you can tell, from the get go, it was a warm fuzzy food memory on so many levels…it was a no brainer. Super hearty, comforting and so delicious.
Once we changed our diets and removed grains from our life to heal our colons, this was one of those comforts we went without – until now!!! Enter in this wonderful new cookbook “Paleo Soups and Stews” with over 100 recipes for Paleo soups, stews and breads…yes, that is right, BREAD! Because, seriously…soups and stews need a tasty hunk of break and/or crackers to go with it! Well this cookbook has that as well.
Get this book ordered if you haven’t already, get some broth made and then enjoy every single slurping moment you’re gonna have…oh, and keep a napkin close, you’re gonna be eating this so fast you will need to wipe off your chin…a couple times at least!
Zenbelly Chicken and Dumplings Soup
chicken & dumplings comfort to the max ~ Paleo style
- ½ cup arrowroot starch
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 whole chicken, cut into 8 pieces
- 2 tablespoons ghee
- 1 medium onion, cut into small dice
- 2 celery ribs, cut into small dice
- 2 medium carrots, cut into small dice
- ½ teaspoon minced fresh thyme
- ¼ teaspoon turmeric powder
- 2 quarts Chicken Broth
- ¾ cup full-fat coconut milk
- for the dumplings:
- ¾ cup blanched almond flour
- ¾ cup cassava flour
- ¾ teaspoon baking soda
- 1½ teaspoons salt
- ¾ cup full-fat coconut milk
- chopped fresh parsley or chives, for garnish (optional)
- In a large bowl, whisk together the arrowroot starch, salt, and pepper. Dredge the chicken pieces in the mixture, coating them on all sides.
- In a large heavy-bottomed pot, heat the ghee. When hot, add the chicken in batches and cook until golden brown on all sides, 4 to 5 minutes per side.
- Remove the chicken and set aside. Add the onion, celery, and carrots to the pot and sauté for 5 to 7 minutes, until the veggies have softened.
- Stir the thyme and turmeric into the vegetables. Pour in the broth, scraping up any browned bits that are stuck to the bottom of the pot.
- Return the chicken to the pot and bring to a simmer. Simmer the soup until the chicken is cooked through, about 20 minutes. Remove the chicken pieces and set them aside to cool.
- While the soup is simmering, make the dumplings: Mix together the almond flour, cassava flour, baking soda, salt, and coconut milk. Use your hands to form the dough into 24 small dumplings. The dumplings should be somewhat round but still rustic looking.
- Drop the dumplings into the simmering soup and cook for 5 minutes.
- When the chicken is cool enough to handle, remove the meat from the bones and shred it. Discard the skin and bones. (Save the bones for making broth, if desired.)
- Add the shredded chicken and coconut milk to the soup and simmer for another 3 to 4 minutes, until heated through. Garnish with fresh parsley or chives, if desired.
Slow Cooker Instructions: After completing Step 4, transfer the contents of the pot to a slow cooker and add the chicken. Cook on low for 8 to 10 hours, until the chicken is cooked through. Remove the chicken pieces from the pot and allow to cool. Complete Step 6, then turn the heat up to high and add the dumplings to the slow cooker, allowing them to cook for 20 minutes, or until they’re cooked through. Proceed with Steps 8 and 9, cooking the soup for about 10 minutes to heat through.