Chicken & Dumplings Low Carb Recipe
Servings: 4
Ingredients
Chicken Soup
- 2 TBS avocado or olive oil
- 1 medium yellow onion, diced
- 3 ribs celery, diced
- 2 medium carrots, diced
- 1/8 tsp black pepper
- 1/4 tsp salt
- 2 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp poultry seasoning or dried thyme
- 3-4 boneless, skinless chicken breasts
- 6-8 cups chicken broth
Low Carb Dumplings
- 1 cup almond flour
- 2 TBS coconut flour
- 1 tsp baking powder
- 1/4 tsp corn starch
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 large eggs
- 1 TBS sour cream
- 1/2 cup mozzarella cheese, shredded
Instructions
- In large pot over medium high heat add oil and allow to get hot.
- Add in diced onions, celery, and carrots. Season with a dash of salt & pepper. Cook until onions are softened about 2 minutes.
- Add in minced garlic, garlic powder, onion powder, and poultry seasoning. Mix well for 1 minute. Move vegetables to the side and place in chicken in one layer. Brown for a few minutes on one side and flip over. Brown other side.
- Stir in broth. Bring to a boil over high heat. Lower heat to a medium and allow to simmer for 20 minutes until chicken is cooked through and tender.
- In the meantime, in a separate bowl add in almond flour, coconut flour, baking powder, corn starch, garlic powder, salt, eggs, sour cream, and mozzarella cheese. Mix to combine with a fork until a soft dough forms.
- Once chicken is tender and cooked through, remove chicken to a cutting board and shred or dice up chicken and place back into soup.
- Form dough balls using a 1 1/2 inch cookie scoop pressing firmly to keep shape. Drop dough balls into simmering soup carefully. Do not stir into soup. Let simmer for 5 minutes. Press dumplings into soup for another minute.NOTE: Dumplings are very fragile so be careful. Serve immediately.