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Ashley Williamson
By Ashley Williamson

Chicken and Dumpling Soup

Updated at: Fri, 16 Aug 2024 22:24:50 GMT

Nutrition balance score

Unbalanced
Glycemic Index
36
Low
Glycemic Load
4
Low

Nutrition per serving

Calories542 kcal (27%)
Total Fat43.2 g (62%)
Carbs11.1 g (4%)
Sugars2.9 g (3%)
Protein27.2 g (54%)
Sodium620.2 mg (31%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a large Dutch oven, heat the olive oil over medium-high heat. Season the chicken all over with salt and pepper. Add the chicken to the pot and brown for 4 to 6 minutes per side. Transfer the chicken to a plate and set aside.
Step 2
Add the celery, onion, garlic, and thyme to the pot and cook, stirring, until soft, 5 to 7 minutes. Add 4 cups water, the stock, melted butter, and bay leaves and stir to combine. Add the chicken back, bring the mixture to a boil, lower the heat to medium low, and simmer for 20 minutes, until the chicken is cooked through.
Step 3
Transfer the chicken to a cutting board and shred the meat from the bones with a fork. Discard the bones. Add the shredded chicken back to the Dutch oven and cook for another 10 minutes, until heated through
Step 4
Have a silicone mat ready. Place the mozzarella in a microwave-safe bowl and heat in the microwave oven until fully melted, about 1 1/2 minutes. Add the coconut flour, baking powder, xanthum gum, and egg yolks and mix together. It will make a stiff dough
Step 5
Transfer the dough to the silicone mat and knead until smooth. Using a rolling pin, roll out the dough to the edges of the mat, or until it's 1/2 inch thick. Using a pizza cutter or a sharp knife, gently cut strips of dough about 1 inch wide. Sprinkle the strips with a bit of coconut flour so they don't stick to one another
Step 6
Just before serving carefully add the strips to the soup, 4 or 5 at a time so they won't stick to each other, and cook very vently for 2 to 3 minutes. Serve immediately

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