My Mama's Chicken Dumpling Soup....Redone and Low Carb

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As I was driving to work this morning, there was a radio broadcaster talking about how your spouse's clothes are supposed to be a very comforting smell for people. Now, maybe some people don't have a spouse who physically works as hard as my husband, but I can tell you that his clothes do NOT give me a sense of comfort. They remind me that there is laundry to be done...and possibly that I need to buy a bottle of Febreze.

I was left to my commute, wondering what my most comforting scent would be. And, hands-down, I thought of my mom's Chicken Dumpling Soup. She made it for two occasions: 1) when it was snowy and cold outside, and 2) when someone in the house was sick. I smell the aroma of this soup, and I am instantly transported to my mom's house, remembering what it was like to anticipate that soup all day long on a cold, snowy day.

When I went Keto, for a while, I lost that soup....and the comfort that it brought me. Then I figured out how to get around different ingredients that I could not have....and I redid my mom's Chicken Dumpling recipe. Sometimes, when you remake a recipe, it leaves you longing for the real deal. Not this one...This remake of her recipe leaves me feeling 100% satisfied. Below is the recipe for you to try.  Even my children love it....and it is a great way to increase their vegetable intake!  I consider this a win-win!

 Not My Mama's Chicken Dumpling Soup Ingredients
Ingredients:
For the Soup
1 Whole Chicken (Roasting or Fryer)
1 Pound Bag of Carrots, Sliced
1 Celery Stalk, Sliced
2 Medium Yellow Onions
Parsley, Caraway Seed, Whole Peppercorns, Sea Salt and Pepper to taste (Add all seasonings to your preference)
For the Dumplings
1/2 cup Coconut Butter
2 Eggs
2 1/2 Cups Almond Flour
1/2 tsp Sea Salt

Directions:
1) Put all of the soup ingredients into a  big soup pot.  Cover completely with water.  Cook on medium-high until the chicken is ready to fall off the bone.  Add water as needed to keep the water level up over the chicken.
2) When the chicken is ready to fall off the bone, pull it gently out of the pot and set onto a plate to cool.
3) While the chicken is cooling, make your batter for the dumplings. Turn the heat up on the soup to bring it to a slow boil. Mix all dumpling ingredients in a medium-sized mixing bowl.
4) Measure out batter with a tablespoon.  Drop heaping Tablespoons of dumpling batter into boiling hot soup.
5) Let batter simmer in soup for 10 minutes.
6) Remove all of the chicken from the bone and add the meat back to the pot.
7) Serve piping hot!





TIP: Save the chicken bones and make bone broth!  Add your bones to a slow-cooker.  Cover with water.  Add 1 cup of Apple Cider Vinegar.  Add onions and crushed garlic....simmer on low for 24-48 hours.  Google the benefits of drinking bone broth.  I NEVER throw away bones without first making some tasty, comforting bone broth to help heal my gut.










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