March....A Dreadful Month...Make a Pot of Soup!

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It has been a cold March here in Pennsylvania.  I hate March. It is the month when you think you simply cannot take another day of winter...and spring, truly, isn’t even around the corner.  Today, all of our local schools were called off because of inclement weather. I want to scream, “IT IS MARCH!!!!!!!!!” I am ready to stop wearing jackets.  I need for the static cling to stop taking over my hair. I want to run outside without having to bundle up. I am over the frost that is stuck on my eyelashes after a long, cold run.  I want to wear capris. I want to wear dresses and skirts WITHOUT tights under them! I want to wear flip flops! I am ready for spring!!!!
So, to console myself, I made a pot of my mother’s homemade chicken noodle soup….redone and low-carb.  It was always salve for a weary soul when I was growing up. Hopefully it will do the trick now….as I await the end of winter….as winter mocks me and every other person enduring this dreadful weather.
Not My Mama's Chicken Dumpling Soup
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!



KetoRunningMama

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