Paleo Chicken Dumpling Soup

 In Paleo, Recipes

Its starting to chill down now around Australia and no matter how much we try out healthy habits created over Spring and Summer to to run out the door. Your looking for the warm, comfort and flavour of hot food, and sometimes its not the best for you, even if on the outside it looks harmless. Cafe?s, Fast Food and Food Companies in general are very, very clever, they know what people are looking for; healthy food. So they begin to market their ?healthy foods? at you all around their place, blackboards, flyers, magazines, tv and now all you can think about it that chicken and vegetable soup that looked so amazing in the magazine you read at morning tea. Unfortunately though they tend to add, preservatives, flavours, large amounts of salt, sugar and all other things that really don’t need to be in your food.

Keeping your goals inline over the Winter months doesn’t have to be a struggle you can pre-make and freeze over the weekend for the week or you can just do up something like this soup on your Sunday night while your cooking your dinner.

In this soup I did use my homemade chicken stock, but if you haven?t got any or you dont think your capable of making stock then look for one in the supermarket with the least amount of ingredients and with ingredients you can pronounce.

This soup got the double thumbs up from my husband, because he could taste all the chicken & vegetable flavours ?its so fresh!? where his words. So I hope you will enjoy it too.


kalechicken meatballs rawOreganochicken meatballs cookedSoup C&V

Paleo Chicken Dumpling Soup

TIME: 35-40 minutes





500g chicken mince

1/2 cup almond meal

1 small onion

1tsp chopped garlic

1 cup kale, roughly chopped ( I used a mix of curly and tuscan)

1/2 cup fresh parsley, roughly chopped

2Tbsp fresh oregano leaves


1.5L homemade chicken stock

3/4cup carrot, small diced

1/2 cup whole sugar snap peas

1/2cup zucchini, diced into quarters

1 cup cauliflower florets

1/2 cup corn kernels (I used frozen)



Preheat oven to 180c (fan forced). Line baking tray with baking paper.

When I?m making anything using ?mince? I generally don’t buy it, just because of those awful investigations you see where butchers use fillers and chemicals to make them look good. If you have a good butcher whom you trust then you will be fine to use brought mince. But its really simple to make, all I do to create my mince in place 500g of chicken thighs in the food processor and blend with the blade, chicken mince is alway thigh for the fat content.

Once you have your chicken mince, add the onion, garlic, kale and herbs, process until combined, I like to leave mine a little chunky. If you don’t want the extra bits chunky then dice them fine before placing in the food processor.

Roll the meat mix into balls, just a little bigger then golf ball size, you should end up with 12 meatballs. Place in preheated over for 20-25minutes.

While meatballs are cooking, place your prepared stock into a medium – large pot and allow to come to the boil. During this time, prepare all your vegetables.

Once the stock comes to the boil reduce heat to medium to allow for a simmer. When the meatballs are ready add them and all the vegetable to the stock for 10minutes.

Either serve now, or you can place in the fridge to reheat when you need.


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