Chicken & Dumpling Soup

Looking for an easy chicken soup with a twist? This is a rich a delicious soup, perfect for a snowy day!

1 tbsp olive oil

2 pounds bone-in skin-on chicken thighs

Salt & Pepper

4 stalks celery, chopped

1 medium onion, chopped

3 cloves garlic, minced

2 tbsp fresh thyme, chopped

2 C Chicken Stock

8 tbsp butter melted

Dumplings

2 C shredded mozzarella cheese

1/2 c coconut flour

1/2 tsp baking powder

1/2 tsp xanthin gum

3 egg yolks

In a large dutch oven, heat olive over medium/high heat. Season the the chicken all over with salt and pepper. Add the chicken to the pot and brown for 4-6 minutes per side. Transfer the chicken to a plate and set aside.

Add the celery, onion, garlic, and thyme to the pot and cook, stirring until soft, 5-7 minutes. Add 4 cups of water, stock, and melted butter, stir to combine. Add the chicken and bring to a boil, then lower the heat to medium/low and simmer 30 minutes until the chicken is cooked through.

Pull the chicken out, and shred the meat from the bones with a fork. Add the shredded chicken back to the pot, and cook for 10 more minutes.

Make the dumplings:

Place the mozzarella in a microwave safe bowl and heat until melted (1 1/2 minutes). Add the coconut flour, baking powder, Nathan gum, and egg yolks and mix together, it will make a stiff dough. Transfer the dough to a sheet of parchment paper and knead until smooth. Roll out between two sheet of parchment paper, until it is 1/2” thick. Use a pizza cutter or knife and cut into 1” pieces. If they stick together, dust with a bit of coconut flour.

Turn the heat down to low, and add 4-6 pieces to the pot, Simmer (turning occasionally) for 4-6 minutes until fluffy and cooked.

Serve!