Chicken soup with lemon parsley dumplings

Chicken soup with lemon parsley dumplings – gluten free, grain free, dairy free and clean.


You may be surprised that I’ve posted a recipe 2 days in a row. My Chicken soup with lemon parsley dumplings is not in fact a new recipe, but an old one I’ve revamped recipe and photo wise. It was my favourite recipe back when I first started my blog and I figured it was time to resurrect it and give you a chance to make it.  I believe this is the ultimate in comfort food soup wise. It’s the beautiful dumplings that lift this dish and add heartiness and warmth.

The dumplings are completely gluten and dairy free and need to be treated with gentle hands. The more you play with them, the tougher they will be. I have given you step by step instructions with the dumplings. When mixing everything together at the end, you want to JUST combine the mixture.
I’ve used chickpea (besan) flour, blanched almond meal/flour (skinless ground almonds) and tapioca flour (arrowroot can be subbed). You can get all three from health food shops. If you cannot find blanched almond meal/flour, then use normal almond meal/flour (ground almonds with skin on). Otherwise, you can buy some almond slivers and grind them up in your food processor. The reason I’ve used blanched almond flour in this recipe is because I want to keep these dumplings as light as possible. If you can’t find tapioca (starch) anywhere, you can use arrowroot instead which can be found in health food shops; and in the baking section of major supermarkets for under $2.

The amount of water you use will depend on whether the dumplings turn out flatter or not. I used the whole 1/4 cup water and my dumplings turned out a little flatter than previous times when I used almost a 1/4 cup. It doesn’t matter if they’re not incredibly lofty, as long as they’re not completely flat. If you’ve used up all the water and your mixture is far too wet, you can add some more chickpea (besan) flour back into it, but your dumplings won’t be as airy or light.

I’ve used chicken thigh fillets as this is what will help give flavour to the soup. You can use chicken breast if you wish but the soup won’t be as flavourful and the chicken may turn out dry in the end.

Give this hearty, tasty soup a try.

Love, Tash x

From L: Chickpea flour, blanched almond flour and tapioca flour.


chicken and lemon parsley dumpling soup 2
Comfort food in a bowl.

Here’s an overview on what to do

Cut chicken into bite sized pieces.
Season with salt and pepper. Toss in the chickpea flour coating.
Cook chicken till brown on the outside.
Transfer cooked chicken to a bowl.
Blitz onion, garlic, carrots and celery in a food processor.
Cook onion carrot mixture until soft.
Return chicken to the pan. Add dried thyme and nutmeg. Cook for 1 minute.
Add the mushrooms. Cook for another minute or 2.
Add the stock and simmer for 15 minutes. Add the peas and corn. Simmer for another 10 minutes.

How to make the dumplings 

Place all dumpling ingredients into a bowl.
Mix well till baking powder is evenly distributed.
Make a well in the center and add the oil followed by the whisked egg.
Now add the water in a steady stream with one hand while mixing with the other. Mix until JUST combined.
Scoop level tablespoons of mixture and place into pot. Some of the mix may separate, that’s ok.
Pop the lid on and simmer for another 15 minutes. Your soup is now ready!

chicken and lemon parsley dumpling soup 1

chicken and lemon parsley dumpling soup 4
Light, soft, delicious dumplings. Mmmmmmmm….


Why this is so good for you


Free range chicken is hormone free, chemical free, antibiotic free, higher in Omega 3 than regular chicken, and richer in taste. Great for muscle growth and development, keeps bones strong, boosts the immune system, lowers the risk of developing arthritis, helps soothe PMS systems, helps to regulate testosterone levels in men, and reduces risk of heart attack.

Carrots help keep eyesight strong, reduce the risk of lung cancer, breast cancer and colon cancer, are anti aging, prevent heart disease, help flush out toxins, reduce the risk of stroke, improve immune function; and a little surprise I discovered – reduce PMS symptoms (when eating one raw carrot a day)

Celery aids digestion, reduces inflammation, lowers blood pressure, soothes the nervous system, aids in weight loss and helps prevent age-related degeneration of vision.

Peas help prevent stomach cancer, are anti-aging, helps prevent arthritis, prevents heart disease, helps prevent constipation and helps keep your bones strong.

Corn (GMO free) helps improve vision, protects against heart disease, supports the growth of friendly bacteria in the large intestine, reduces the risk of hemorrhoids and colon cancer, helps control diabetes, lowers hypertension and increases bone strength.

Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.

Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.

Mushrooms aid in weight loss, strengthen the immune system, help prevent breast and prostate cancer, help relieve anemia, great for diabetics and help prevent osteoporosis.

Chickpeas boost energy, stabilise blood sugar, lower the risk of heart attack, reduce risk of colon cancer, reduce risk of type 2 diabetes and support strong bones.

Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.

Tapioca helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.

Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.

Lemon and lemon zest promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.

Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma.

Coconut oil helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections, heals damaged tissues and infections; topically it helps eliminate the fungi and yeast that cause athletes foot, ringworm, thrush and nappy rash, prevents wrinkles and sagging skin and nourishes and strengthens hair.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.


Chicken soup with lemon parsley dumplings

Serving Size: Serves 4 - 6

* You don't want the dumplings too wet or they will turn out flat so add the water in a steady stream while mixing so you can control the amount.

* If you've gone too far with the water and it's too wet, you can add some more chickpea flour, however, this means your dumplings may not turn out as light and airy.

* Gluten free all-purpose flour can be used if that's all you have lying around. You may need to add more water if that's the case. Adjust accordingly.

* Don't over-mix. Just combine everything and then start scooping.


    For the soup
  • 2 tablespoons coconut oil
  • 500 - 600 grams free range chicken thigh fillets
  • Fine pink Himalayan salt and cracked black pepper
  • 1/2 cup chickpea flour (for dusting)
  • 1 onion
  • 2 large carrots
  • 4 celery stalks
  • 4 garlic cloves
  • 1 teaspoon dried thyme
  • ½ teaspoon ground nutmeg
  • 2 cups sliced mushrooms
  • 1 dried bay leaf
  • 2 litres gluten free chicken stock (free range or organic)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • For the dumplings
  • 1/3 cup chickpea (besan) flour
  • 1/3 cup blanched almond flour
  • 1/3 cup arrowroot (tapioca) starch
  • 1 ½ teaspoons gluten free baking powder
  • 1 teaspoon ground sea salt
  • ¼ cup finely chopped parsley
  • 2 teaspoons finely grated lemon zest (rind)
  • 1 tablespoon oil of choice (I used coconut oil)
  • Up to ¼ cup almond milk (or milk of choice)
  • 1 free range egg, lightly whisked.
  • To serve
  • A squeeze of lemon


    For the soup
  1. Blitz onion, carrots, celery and garlic in a food processor (or chop finely). Set aside.
  2. Chop chicken into bite size pieces. Keep some of the fat as this adds flavour to the dish.
  3. Season with salt and cracked black pepper
  4. Coat with the flour, shaking off any excess
  5. Heat a 26 cm (or larger) stockpot with the oil to medium heat and cook the chicken in 2 batches.
  6. Transfer chicken to a bowl.
  7. Using the same pot, fry the carrots, celery, onion and garlic until soft.
  8. Add the chicken back to the pan and add the thyme and nutmeg. Fry for 1 minute.
  9. Add the mushrooms and cook a further minute or 2.
  10. Add the chicken stock and bay leaf. Cover and simmer for 15 minutes.
  11. Add the peas and corn and simmer for 10 more minutes.
  12. Season with salt and pepper if needed.
  13. You are now ready to add the dumplings.
  14. For the dumplings
  15. Combine the flours, starch, baking powder, salt, parsley and lemon zest in a medium bowl.
  16. Make a well in the centre and add the oil and whisked egg.
  17. Add the milk in a steady stream with one hand while mixing with the other until just combined.
  18. Scoop level tablespoons of mixture into the pot.
  19. Cover and simmer for 15 minutes.
  20. Serve immediately with a squeeze of lemon.


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