One of the fall comfort foods in my household is chicken and dumplings. After Thanksgiving it gets converted to turkey and dumplings. This is also a standby for when colds make the rounds.
Everyone has their own version of chicken and dumplings base soup. Some prefer a thick gravy type soup, if you are one of these, you may want to add a bit more xanthan gum to the base, or you can add a bit of konjac root powder to thicken it up a bit more. I like it more like a thin gravy consistency.
This recipe is also the quick and easy version, you can do a more complex version in the slow cooker, to really develop a complex soup base. For mine I used a bit of leftover chicken, but in the recipe I called for a can of organic chicken. Again to make this a quick and easy version. But, feel free to do as I did and just use your leftovers adding as much chicken/turkey as you enjoy.
Also, if you want to reduce the carbs more you can leave out the carrot, as they are a higher carb root vegetable, but I used it in a very small quantity. Also, feel free to add herbs and spices in any variety you enjoy. I have made this soup base more middle eastern by adding some cinnamon, black pepper, cumin, and a splash of lemon juice. You can make it more spicy adding a bit of red pepper. Dumplings taste good in just about any soup base (okay this is blatant person opinion…lol).
I hope you enjoy!
- 2 cups Chicken bone broth
- 1/2 cup onions finely chopped
- 1 clove garlic minced
- 1 small stalk celery chopped
- 2 Tbsp carrots finely chopped
- 2 Tbsp butter
- 1 can organic chicken (I just used some leftover chicken)
- 1 tsp xanthan gum
- 1/2 tsp old bay spice optional
- salt and pepper to taste
- 1/3 cup almond flour (may substitute 4 Tbsp coconut flour)
- 2 Tbsp butter softened (ghee or refined coconut oil also works)
- 1 scoop MCT powder optional
- 3 tsp konjac root powder (psyllium husks also work, but has a more gummy texture)
- 2 eggs
Over medium high heat in a heavy sauce pan, add all soup ingredients except xanthan gum. Once soup base begins to simmer sprinkle xanthan gum over the top and mix thoroughly, reduce heat to medium and allow to simmer while preparing the dumplings.
In a medium bowl add all dumpling ingredients adding eggs last and mix well. Will be a thick batter consistency.
Using a spoon or a cookie scoop add dollops of dumpling batter into simmering soup base.
Once dumplings have been added allow to simmer until dumplings are cooked through, about 5 mins.
total fat 32.4 g
net carbs 3.6 g
protein 23.4 g
sugar alcohols 0 g