Chicken and Dumplings
5.0g
Net Carbs
39.2g
Protein
34.4g
Fat
1.6g
Fiber
481
Calories
Cooking tip: When making the broth, add the skin of the onion for extra flavor to the dish.
Ingredients:
- 2 tablespoons Extra Virgin Olive Oil
- 1/3 cup chopped Celery
- 6 cups (8 fluid ounces) Chicken Broth
- 1 teaspoon crumbled Bay Leaf
- 5 tablespoons Heavy Cream
- 1/2 cup chopped Onions
- 1/4 teaspoon Salt
- 64 ounces Whole Chicken
- 2 tablespoons Butter
- 1 large Egg (Whole)
- 1 medium Zucchini
- 1/8 teaspoon Black Pepper
- 1/2 tsp, ground Thyme (Dried)
- 1 ounce Vital Wheat Gluten
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 1/2 cup.
- For the stew: Heat oil in a large Dutch oven over medium-high heat. Working in two batches, brown chicken on all sides, about 10 minutes per batch. Transfer to a plate.
- Reduce heat to medium, add celery and onion; cover, and cook until browned, 4 to 5 minutes. Return chicken to pot. Add broth, bay leaf and thyme; bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer until cooked through and tender, turning chicken occasionally,1 hour 15 minutes. Transfer chicken to a plate.
- When cool enough to handle, remove chicken meat from bones (discard skin and bones), and cut into 1 1/2-inch pieces. (The chicken-and-soup mixture can be prepared ahead of time up to this point and refrigerated in an airtight container.)
- Return chicken to Dutch oven, and bring to a boil over medium-high heat. Reduce heat to medium, add chopped zucchini, and cook just until tender but still bright green, about 6 minutes.
- For the dumplings: Heat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the baking mix, wheat gluten, baking powder, salt and pepper. With a pastry cutter, cut the butter into the mixture until no pieces larger than small peas remain.
- Whisk egg and cream together in a cup. With a fork, add egg mixture to dry ingredients, and stir until evenly moistened. Drop rounded tablespoons of dough (about 10 g each) onto prepared baking sheet, forming 10 mounds.
- Bake until golden, about 12 minutes. Ladle stew into serving bowls (about 2 ounces cooked chicken and 3/4 cup broth and vegetables per serving), top each with a dumpling, and serve.
