Lectin-Free Chicken & Dumplings Soup

Save today with a FREE my health account

CREATE FREE ACCOUNT

USD

Free U.S. Shipping for orders $49+

Home

Lectin-Free Chicken & Dumplings Soup

Gundry MD Team

May 7, 2026

No Comments

We’re celebrating Mother’s Day by recreating a lectin-free version of Dr. Gundry’s favorite dish from his childhood- Chicken and Dumplings soup. Give it a try and let us know what you think!

Table of Contents

•Dr. Lectin-Free Chicken & Dumplings Soup

•Ingredients (Serves 6):

•Instructions:

Lectin-Free Chicken & Dumplings Soup

Recipe and photos by Claudia Curici, author of two books based on Dr. Gundry's eating protocol: "The Living Well Without Lectins Cookbook" and "Everyday Low-Lectin Cookbook".

Serves: 6

Preparation time: 1 hour

Cooking time: 1 hour 30 minutes

Ingredients (Serves 6):

For the Chicken Broth

2 tablespoons olive oil
4 chicken thighs, skin-on, bone-in
3 celery stalks, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
1/2 fennel bulb, roughly chopped
3 springs thyme
8 cups hot water
Salt and pepper

For the Soup

2 tablespoons butter
1 tablespoon extra virgin olive oil
2 tablespoons sorghum flour
All the prepared broth
2 carrots, sliced into thick rounds
1 leek (white and light green parts), halved lengthwise, cleaned and thinly sliced
1/2 fennel bulb, thinly sliced
Cooked chicken (from the broth), shredded
1/2 cup fresh parsley, dill, and chives, finely chopped

For the Dumplings

1 cup lectin-free flour mix: 1/2 cup sorghum, 1/4 cup millet, 1/4 cup tapioca
1 1/2 teaspoons baking powder
1/2 teaspoon psyllium husk powder
2 tablespoons finely chopped parsley and dill
1/4 teaspoon salt
1/8 teaspoon pepper
1 large egg
1/2 cup broth
1 teaspoon olive oil

Instructions:

Make the Chicken Broth

Season the chicken with salt and pepper. Heat olive oil in a large pot over medium heat and cook the chicken skin-side down for about 10 minutes, until golden. Flip and cook for another 10 minutes. Remove and set aside. It’s ok if the skin sticks to the bottom, these bits will give flavor to the broth.

Add the chopped celery, carrots, onion, and fennel to the same pot with about 1/4 teaspoon salt. Cook for about 10 minutes, on medium heat, stirring occasionally, until slightly softened and fragrant.

Return the chicken to the pot, add thyme, hot water, and about 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook for 30 minutes.

Remove the chicken and set aside to cool. Strain the broth into a clean bowl and discard the solids. Reserve one cup of the strained soup (you need 1/2 cup for dumplings, and have an extra 1/2 cup handy just in case).

Make the Soup

While the broth is cooking, prepare the vegetables and chicken for the soup: slice the carrots into thick rounds; cut the leek lengthwise, clean it well, then slice it thinly. Cut the remaining half of the fennel in half, remove the core, and slice it finely. Remove the meat from the cooled chicken and shred it.

In the clean pot, heat butter and olive oil over medium-low heat. Add the sorghum flour and cook for 2–3 minutes, stirring continuously, until it forms a smooth paste.

Slowly add the strained broth, about one cup at a time, whisking well after each addition to prevent lumps.

Bring the soup to a gentle boil, then add the sliced carrots, leek, fennel, and shredded chicken. Simmer for about 20 minutes, until the vegetables are tender.

Stir in the chopped herbs just before serving.

Make the Dumplings

While the soup is simmering, prepare the dumplings. Bring a large pot of salted water to a boil, then reduce to a gentle simmer.

In a bowl, mix all dry ingredients. In a separate bowl, whisk the egg with the broth and olive oil. Pour the wet over the dry ingredients and mix well. Cover and let rest for 10–15 minutes. The dough should be soft and slightly sticky.

Lightly oil two long-handled teaspoons (you can place a small bowl with olive or avocado oil next to you). Scoop small portions of dough with one spoon and drop it into the water using the other spoon to release the dough. Keep the teaspoons oiled and make sure you drop the dumpling immediately into the water. You should get about 20 dumplings. They will double in size.

Cover and cook on medium-low heat for 10 minutes. Uncover, gently press them with a spoon, and cook for 2 more minutes. They should be floating and cooked through.

Serve

Place 2–3 dumplings in each bowl and ladle the hot, thick soup over them. Alternatively, add the dumplings directly to the soup before serving.

Previous Article Dr. Gundry’s Delicious Gluten-Free Stuffing Recipe

Next Article Turmeric: One of World’s Most Powerful Health-Boosting Herbs

Loading comments...

Deals and offers

Make Gundry MD™ a part of your health and wellness lifestyle

Save immediately
with your free
My Health Account

Exclusive discounts, early access, free US shipping, Subscribe & Save!

Subscribe to Your Health magazine

Three of our bestselling gut-supporting Gundry MD formulas join together to create this digestion-boosting bundle.

Save time & money with subscriptions

Three of our bestselling gut-supporting Gundry MD formulas join together to create this digestion-boosting bundle.

Ingredient Resource Center

Uncover the science behind our premium-quality ingredients and how they can contribute to your health goals.

Our most popular products

Best Seller

Fave

Total Restore^®

The Ultimate Gut Guardian

Regular Price

$69.95

Account Price

$49.95

Learn More

Best Seller

Vital Reds^®

The Perfect Daily Pick-Me-Up^†

Regular Price

$69.95

Account Price

$49.95

Learn More

Cart

Lectin-Free Chicken & Dumplings Soup

Ingredients (Serves 6):

Instructions:

Deals and offers

Save immediatelywith your free My Health Account

Subscribe to Your Health magazine

Save time & money with subscriptions

Save immediately
with your free
My Health Account