Whole30 Hearty Chicken Soup with Herb Dumplings

Warm, comforting, and completely Whole30-approved, this Hearty Chicken Soup with Herb Dumplings is the ultimate nourishing meal for any time of year. Packed with tender, shredded chicken thighs simmered in a flavorful broth infused with garlic, thyme, and aromatic vegetables, this soup is a protein-rich hug in a bowl. What takes it to the next level are the light, pillowy herb dumplings made from almond and tapioca flours, coconut milk, and fresh parsley and chives, offering a wholesome, gluten-free twist. Perfect for meal prep or a cozy family dinner, this nutritious soup is ready in just over an hour and serves six. Whether you're following the Whole30 plan or simply craving a hearty bowl of comfort, this recipe checks all the boxes for flavor, simplicity, and clean eating.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken thighs, boneless and skinless
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 medium celery stalks, chopped
• 4 cloves garlic cloves, minced
• 6 cups chicken broth, low sodium
• 1 leaf bay leaf
• 1 teaspoon thyme, dried
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup almond flour
• 0.5 cup tapioca flour
• 1 teaspoon baking powder, Whole30 compliant
• 0.5 cup coconut milk, full fat
• 1 large egg
• 2 tablespoons parsley, chopped
• 1 tablespoon chives, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 6-8 minutes. Remove the chicken and set aside.

Step 2

In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Return the chicken to the pot and add the chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring to a boil.

Step 5

Reduce heat to low, cover, and simmer for 25 minutes or until the chicken is cooked through.

Step 6

Meanwhile, in a mixing bowl, combine the almond flour, tapioca flour, and Whole30 compliant baking powder for the dumplings.

Step 7

In another bowl, whisk together the coconut milk and egg, then gently mix this into the flour mixture. Fold in the chopped parsley and chives.

Step 8

Once the chicken is cooked, remove it from the pot, shred with two forks, and return to the soup.

Step 9

Using a small spoon, gently drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook for another 10-12 minutes until the dumplings are cooked through.

Step 10

Remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot and enjoy!

Nutrition Facts

Serving size	(2646.2g)

Amount per serving	% Daily Value*
Calories	2582.4

Total Fat 166.1g	0%
Saturated Fat 48.6g	0%
Polyunsaturated Fat 4.6g
Cholesterol 786.5mg	0%
Sodium 3237.0mg	0%
Total Carbohydrate 123.9g	0%
Dietary Fiber 20.3g	0%
Total Sugars 23.6g
Protein 158.3g	0%

Vitamin D 53.8IU	0%
Calcium 547.9mg	0%
Iron 16.6mg	0%
Potassium 2796.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 24.1%

Carbs: 18.9%