Dumplings snuggles in a warm bowl of chicken soup.....with protein!
Loaded with veggies and flavor! A QUICK and EASY meal perfect for Fall & Winter!
Full recipe in video below
RECIPE:
For the Chicken
12 ounces chicken breast about 3 chicken breasts
Salt and pepper to taste
For the Soup
1/2 cup white onion diced
1 1/2 cups carrots diced
1 cup celery diced
4 cups low sodium chicken broth
4 cups water
1/2 cup milk of choice
2 bay leaves
2 teaspoons thyme
For the Dumplings
1 1/2 cups protein flour
1/2 teaspoon baking soda
3/4 cup unsweetened milk of choice
Salt to taste
Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
Place chicken breast on the baking sheet. Divide the oil among the chicken breasts then sprinkle it with salt and pepper. Rub the ingredients into the chicken on both sides well.
Bake 30 minutes or until cooked through.
Remove from the oven and let the chicken cool on a plate.
While the chicken cools, prepare the dumplings by mixing all the ingredients together in a large mixing bowl. Be sure to measure the flour by spooning it into the measuring cup.
Roll the dough into dumplings with your hands and place on a plate. Depending on the size, you will get 18-24 balls.
Shred the chicken with two forks.
Heat an 8 quart pot to medium heat. Add onions, carrots, celery and bay leaves.
Cook 3-5 minutes until tender then add the broth, water and chicken. Bring the pot to a simmer for 10 minutes.
After 10 minutes, add the dumplings and thyme.
Cook the dumplings until cooked through. When they float to the top is when they are done.
Reduce the heat to low. Stir n the milk and remove the bay leaves.
Serve immediately or store in the refrigerator up to 2 weeks or the freezer 4-6 months.
6 Servings:
242 Calories
4g Fat
17g Carbs
35g Protein
Recipe inspiration from skinnyfitlicious.com