Main Meals Recipes

Chicken Dumpling Soup

MAIN-Meals
Recipe by
35 min
Prep: 5 min | Cook: 30 min | Servings: 6 to 8

Ingredients

  • 4 left over baked bone-in chicken split breast
  • 8 cups of water
  • 4 celery stalks, chopped
  • 8 carrots, chopped
  • Sea salt and pepper
  • 1 tbsp of parsley
  • 1/2 cup of canned coconut milk
  • 3 to 4 tbsp of Tapioca flour
  • 2 cups kale, finely sliced

Dumplings

  • 1 1/2 cups of almond flour
  • 1/2 cup of Tapioca flour
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 1/4 tsp of garlic
  • 1/4 cup chicken broth from soup

Directions

  1. Bring left over bone-in chicken split breast and water to a boil. Boil for 10 min.
  2. Remove chicken and 1/4 cup of broth from soup and set aside to cool.
  3. With soup on medium heat stir-in chopped celery, chopped carrots, sea salt and pepper.  Cook for 5 min.
  4. Add to soup the canned coconut milk and 3 to 4 tbsp of Tapioca flour. Remembering to stir often to prevent sticking on the bottom of the pan.
  5. Remove chicken from the bone and chop thin. Discard bones. Add the chopped chicken back to the soup.
  6. Prepare the dumplings: Add all dry ingredients then slowly add the 1/4 cup of chicken broth. The dumplings should resemble a dough.
  7. Break apart dough into several one inch balls and add to soup. Continue to cook on med-low heat for 15 min.
  8. Add finely sliced kale and parsley then serve.
  9. Enjoy!

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