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Low Carb CHICKEN & DUMPLINGS | Is it possible? | Dinner
#lowcarb #dinner #chickendinner #dumplings #catherinesplates
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a delicious bowl of low carb chicken and
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dumplings. I've been trying to take old
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classic recipes that aren't low carb and
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make them that way. We're going to start
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off with our veggies here. I'm going to
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cut them all the same size. Now, I've
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already kind of prepped them a little
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bit. We've got three ribs of celery,
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two carrots, and one yellow onion. Now,
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I got my chopper here. Anytime I have a
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lot of veggies to chop, I just grab my
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little chopper here so it can do a lot
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of the work for me. So, we're going to
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take our large yellow onion
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and I'm just going to cut it in size to
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fit the chopper here. So, I'm just going
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to chop them like that.
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Just put them on there. Give it a good
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whack.
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And we're going to keep doing that till
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we get through all of our veggies.
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Now, you can add or take out whatever
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you want. But on chicken and dumplings,
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when I'm making it homemade,
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oo, I love all these veggies in it.
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All right, carrots, same way. I'm just
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going to chop them down a little bit so
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they fit.
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So far, so good. All right, you guys. I
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love trying to find classic recipes,
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even ones that I've done a long time
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ago, and make them low carb.
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It's healthier for you,
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better for you.
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A lot of people are asking for them.
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I love the addition of the carrots. It
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just adds a little peekaboo to your
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dish. Nice little color. All right,
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y'all. Let's get these sauteed up. We're
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going to add in one to two tablespoons
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of some cooking oil. I'm using olive
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oil.
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And we're going to heat this over a
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medium high heat. Get it nice and hot
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where we're going to add our vegetables.
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Now, we want to cook these down until
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they're nice and tender.
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We're looking for the onions to get nice
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and softened down and translucent.
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The celery and the carrots will be semi
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soft and they'll finish cooking as the
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dish progresses.
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All right, about halfway through the
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sauté process, I'm going to go ahead and
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start seasoning our vegetables, locking
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in some flavor.
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One of my favorites is poultry
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seasoning.
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About one teaspoon.
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Load in those flavors. Now, poultry
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seasoning does not have garlic powder in
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it. So, I'm going to be adding that
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right across the top. And then I'm also
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going to add in some onion powder. This
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is about half a teaspoon of each. I'm
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loading in the flavors. It's going to be
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a big soup.
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And I've got some black pepper
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and some salt.
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I'm going to keep the salt minimal. We
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could check it along the way. Let's get
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those flavors going. Smells so good.
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When you put poultry seasoning in with
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chicken, oh, it's amazing. I'll tell you
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what's in the poultry seasoning. It has
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thyme, sage,
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oregano, black pepper,
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and nutmeg. So, if you don't have
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poultry seasoning, you can add some of
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those into here of the separate
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seasonings and get the same flavor.
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We're going to add in one big heaping
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tablespoon of minced garlic.
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We're going to cook that down for 1
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minute. You know what that does?
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Releases the aromomas into the veggies.
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All right, you guys. What I'm going to
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do is move over the veggies. Going to
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add in a little bit of oil.
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And then I'm going to add my chicken
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breast.
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Kind of squeeze it on in. I'm kind of
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browning it on the bottom. These are
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really huge. So, this is what I'm going
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to have into the dish today.
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There we go. I'm just browning on the
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bottom to give it some color.
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And then we'll flip it over.
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All right. As I'm turning over the
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chicken, you can see the color of the
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chicken. That looks really good. When it
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shreds up, it'll have a nice color to
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it.
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There we go.
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All right, let's get our broth. We're
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going to need six cups. Just going to
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scrape the bottom a little bit. Get all
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those bits up. Now, we're going to bring
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this to a boil, and then we'll lower the
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temperature down just a little bit. Let
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it simmer for about 20 minutes or so.
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You want to make sure that your chicken
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is cooked through
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before we add the dumplings to it,
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which I'm going to show you how to make
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here in just a minute. Low carb almond
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flour,
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key ingredient.
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Now, almond flour is different than like
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an all-purpose flour because there's no
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gluten in it and it doesn't have what
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you need to kind of hold it together.
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So, we're going to add that.
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So, one cup.
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Now, if you're low carb or no carb,
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almond flour is the best thing to have
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sometimes when you want to make things
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like pancakes or waffles, things that
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you loved as a full carb person. You can
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make it with this right here. All right.
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We're gonna add coconut flour. All
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right. Y'all are looking at me funny.
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Not very much.
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All right.
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Now, we need to get some binders going
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on. We're going to add in some baking
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powder. That's going to help us
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have these dumplings rise.
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Let's see. Let's get a good whopping one
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teaspoon in there. All right, we got
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some salt going on. Half a teaspoon.
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We're going to crack in two eggs.
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There we go. Yep. We're going to take
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that shell out. We're going to add in
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one tablespoon of sour cream. Or you can
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even use some Greek yogurt if you want
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to do that. And I shredded up half a cup
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mozzarella cheese. That's going to help
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everything stick together and give it
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some flavor.
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Dumpling doesn't have that in there,
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does it? All right, take a fork. We're
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going to blend this together until we
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get a nice dough.
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All right, it comes together fairly
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well. And I am just really mushing into
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that because we want these to form very
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well.
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All right, we're going to check our
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chicken. If it's done, we're going to go
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ahead and start shredding it.
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All right, the chicken is cooked
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through. I'm going to place it onto a
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cutting board. And then you can chop it,
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shred it,
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whatever you want.
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We're going to add the shredded chicken
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back to our pot.
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We're going to let it simmer for another
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10 minutes. We're going to take a 1 and
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12 inch cookie scoop. Dig deep. Press
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into the bowl. You want these really
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firm, not loose. We don't want these to
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fall apart in our soup. We're going to
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bring it over and we're going to pop
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them in.
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Just like that.
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And if you want to take them out of
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there and roll them up really tightly,
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you can do that also.
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Now, don't mix them in. Just lay them
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right on top. It's all you need to do.
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These are very fragile dumplings.
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So, you got to be very careful with
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them. We're simmering this for about 5
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minutes until those dumplings are cooked
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through. All right, we see that tender
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chicken, the carrots, the celery, that
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delicious broth. Look at that dumpling.
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Yeah, it kind of breaks apart on you.
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So, that's the only thing about doing a
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low carb dumpling.
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Look at that. I'm going to put that
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carrot with it, some chicken with it.
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I'm going to give that a try for you.
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There's a piece. There we go.
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The broth is very delicious.
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The chicken is nice and tender, nice and
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flavored.
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Let me try that dumpling right here by
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itself. Still on the fence without
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I don't know.
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I don't know you guys.
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This might be one that I'm not sure
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about. I've made a lot of low carb
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dishes.
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It's a dumpling. I think it's the almond
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flour. Does it belong in a dumpling and
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chicken soup? I don't know. I'm sorry
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you guys, but I cannot really like say I
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love it. All right.
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I guess I'm just used to that texture of
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a real dumpling, you know?
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>> How does it taste?
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>> Like almond flour.
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It does not It did not lose that almond
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flour text uh flavor. No.
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Let's see if what my husband thinks.
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>> That's definitely different. I wouldn't
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say it was bad.
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>> It's not bad. It's not bad at all, but
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>> it's edible.
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>> The texture is way different. And the
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egg and the mozzarella cheese adds a The
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cheese adds a nice flavor, right? I
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mean, you get that.
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>> Oh, yeah. I taste the cheese. And it
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holds it together.
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>> It's not that bad, y'all.
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>> I'll eat it. I'll eat it because we got
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a big pot of it. But that's okay.
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>> It's different. The texture is what?
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>> It's the texture thing for me. I guess
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it's it's still a little grainy.
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>> Mhm.
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>> Grainy. It doesn't have that gluten like
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the flour has that hold it together. So,
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>> is it is it something Oh, hey. Is it
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something that I would
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eat on a regular basis?
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No.
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>> All right, you guys. So, that's my
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opinion on it. I've never made this
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before with the dumplings, uh, the
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non-carb or the low carb dumplings. So,
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there's my opinion on it. I'm not going
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to tell you I love it. So, um anyway,
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give me a thumbs up on this one. If
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you've ever made low carb dumplings for
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chicken and dumplings or in a chicken
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soup, let us know and you know, we'll
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try that version, okay? Because this was
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just one version. I'm sure there's a lot
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of versions out there. All right, you
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guys. I'll see y'all on the next
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episode. Make sure to subscribe if you
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haven't. Bye.