Low Carb Chicken and Dumplings Recipe

First, let me start this recipe off letting you know that the workhorse of this recipe, the dumpling, was created by the culinary genius Peggy Buttoni.

Here's Peggy's original dumpling recipe.

 

I enjoyed making this recipe for the Ladies that come over to my home for LCHF "lessons" and fellowship, and I'm REALLY late in posting it...but here it is:

 

Low Carb Chicken and Dumplings

INGREDIENTS

For Soup Base:

1 quart Chicken Bone Broth

1 lb boneless skinless chicken thighs

1 stalk of chopped celery

1/8 C chopped onion

salt

pepper

poultry seasoning (optional, but tastes great)

1/2 can Campbell's Cream of Chicken and Mushroom soup (add at the end)

 

For Dumplings:

3/4 tsp baking powder

1 1/2 T. glucomannan powder (also called Konjac powder)

1 1/2 T. oat fiber (or grind oat bran into fine powder if you have access to oat bran, the carbs will be slightly higher, but not by much...this is what I've been using, though Peggy's recipe calls for oat fiber...but I already had oat fiber, so I ground it up finely in my coffee grinder and used it instead)

1/8 tsp. salt

1/4C + 2 T water

1 large or extra large egg, beaten

 

DIRECTIONS

Soup:

Boil chicken, celery, onion and seasonings in broth.

Flavor and nutrients are best if you boil chicken thighs in 1 quart of chicken bone broth, but you could boil in plain water, store broth, or make quick broth from bullion, etc.

 

While chicken is cooking, make dumplings (see below).

 

When chicken is cooked through, remove chicken to cool so you can shred or chop into small pieces to put back in after you've boiled your dumplings.

 

Dumplings:

Beat egg and water together with fork.

 

In separate bowl, mix dry ingredients well.

Slowly add the dry ingredients into the wet while stirring with fork.

Mix them together and watch the mixture begin to thicken.

Once mixed thoroughly, let it sit 3-5 minutes to finish thickening.

 

Pinch small amounts and roll GENTLY in the palm of your hand to create small dumpling balls.

Don't roll too firmly or they will be too packed/tight.

Also, you must make balls, don't just drop it in like some do with traditional dumplings, because they will boil apart.

 

**If your dumpling mix ends up too "wet" just add a tiny amount of glucomannan until it "dried up". I've only had to do this when I accidentally added a little too much water in the egg mix.

 

Roll them out onto a mat until you've made enough for your purposes, because you want to cook them all at one time.

 

(The recipe above makes enough chicken and dumplings to suit 2-4 people. If you want more, please double the Soup recipe while making it...but you MUST make the dumplings ONE BATCH AT A TIME. I don't know why, but it fails if you try to double the dumpling ingredients and make two batches at once. Trust me and just follow the directions through twice if you need to feed a family of 4+.)

 

Drop the dumplings into the boiling broth, cover with a lid and cook for 10 minutes.

 

Put the chicken chunks back in with the dumplings and then stir in your half can of soup (or whole can if doubling).

Enjoy!

 

If you click on the link for the glucomannan powder (OR HERE) or oat bran above you will be taken to the Amazon page and if you purchase after clicking through, I will receive a small percentage of the total sale price (there is no additional cost to you, it is an affiliate link to credit me for introducing you to the product at Amazon).

 

I know that the Oat Bran is not too hard to find, as I have even found it at Big Lots before...but the Glucomannan is tough to find. Thanks!