My good friend’s daughter absolutely loves chicken and dumplings, but found out she has Celiac’s disease and can no longer participate in these delicious delicacies.
But Why?
All of my follower’s know that my mission is to not make people feel like they are on a diet or being withheld from things, so this was the perfect opportunity to help a friend in need!
Ingredients:
2 chicken breasts, cut into chunks
1 tbsp coconut oil
1 stalk celery, chopped
2 cups of kale torn from the stem
4 large carrots peeled and chopped
1/2 large, white onion, finely chopped
2 small sweet potato, peeled and diced
2 cloves garlic, minced
1 can of full fat coconut milk
4 cups of chicken broth
1/4 c almond flour
1 tsp rosemary,
1tsp thyme,
1/2 tsp ginger
Dumpling ingredients:
1 egg
¼ t thyme
¼ t baking powder
dash of pepper
1 teas coconut milk
Heat the coconut oil in a large pot on medium heat. Add the chopped onions, thyme, ginger, garlic, rosemary, celery and sauté until onions start to lightly brown.
While that is cooking make the dumplings in a separate bowl. Mix the almond flour, baking powder, thyme, salt, and pepper. Then add the egg and coconut milk, mixing well. Set that aside.
Now add the flour to the cooked onions and mix well. Then add the coconut milk and stir cooking for one minute.
Then slowly add the chicken broth and turn heat up to a boil.
Once it starts to bubble turn it back down to medium and add the spices, chicken, sweet potatoes, carrots, and kale.
Now roll the dumpling dough into small balls and drop in the soup.
They will expand in your soup, so make them into smaller balls.
Cover and cook for 30 minutes.
Enjoy!
Fit Chic