Chicken soup is always a favourite when the cold weather hits, and now it can be enjoyed with dumplings. You read right… Maximized dumplings, and they are delicious! Substituting finely ground almond flour for traditional refined flour will give you that same great dumpling taste without the downsides. This Chicken and Dumpling Soup takes a while to prepare, but it is definitely worth the wait. For more a stew version, load it up with vegetables then serve it with Almond Flour Southern Biscuits or Maximized Grainless Rolls for a grain-free meal or your favourite crackers for a light lunch.
Chicken and Dumpling Soup
Makes 8 Dumplings
- 2 cups raw almond flour (finely ground)
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 free-range eggs
- 1 whole free-range chicken, roasted and shredded (3-4 cups)
- 4-6 cups organic vegetable stock
- 2 teaspoons of sea salt, or to taste
- ½ teaspoon fresh black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon dried basil
- 1 cup organic celery, diced
- 1 medium onion, diced
- 1 cup frozen organic green peas, thawed
- ½ cup unsweetened almond milk or organic heavy cream (raw is best)
- Make the dumplings: Mix together eggs, sea salt, pepper and almond flour. Mix until well blended – will be sticky. Shape into balls by rolling in your hands. Place in the fridge.
- In large crock-pot, add all Chicken Soup ingredients except for heavy cream, filling pot with enough vegetable stock to cover the chicken and vegetables. Cover and simmer on Low for 6 hours or High for 3 hours. OR store in fridge over night and simmer 8 hours on Low or 4 on High.
- At the last 20 minutes of cooking, remove the dumplings from the fridge and place them in the soup. Cooking the dumplings will take about 20 minutes. At this time, you can also stir in the (optional) heavy cream or almond milk — makes for a more rich and opaque broth. When dumplings are ready, you can serve!