Recipes

Chicken and Dumplings Recipe

Atkins Chicken and Dumplings
5g
Net Carbs
Prep Time: 45 Minutes
Style:Other
Cook Time: 90 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
39.2g

Protein

34.4g

Fat

1.6g

Fiber

481.8cal

Calories

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INGREDIENTS

  • 0 1/2 Atkins Soy-Free Flour Mix
  • 2 tablespoon Extra Virgin Olive Oil
  • 64 oz Whole Chicken
  • 0 1/3 cup chopped Celery
  • 0 1/2 cup, chopped Onions
  • 6 cup (8 fl oz) Chicken Broth
  • 1 tsp, crumbled Bay Leaf
  • 0 1/2 tsp, ground Thyme (Dried)
  • 1 medium Zucchini
  • 1 oz Vital Wheat Gluten
  • 0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/4 tsp Salt
  • 0 1/8 tsp Black Pepper
  • 2 tbsp Butter
  • 1 large Egg (Whole)
  • 5 tbsp Heavy Cream

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 1/2 cup.


  1. For the stew: Heat oil in a large Dutch oven over medium-high heat. Working in two batches, brown chicken on all sides, about 10 minutes per batch. Transfer to a plate.
  2. Reduce heat to medium, add celery and onion; cover, and cook until browned, 4 to 5 minutes. Return chicken to pot. Add broth, bay leaf and thyme; bring to a boil over medium-high heat.
  3. Reduce heat to medium-low, cover, and simmer until cooked through and tender, turning chicken occasionally,1 hour 15 minutes. Transfer chicken to a plate.
  4. When cool enough to handle, remove chicken meat from bones (discard skin and bones), and cut into 1 1/2-inch pieces. (The chicken-and-soup mixture can be prepared ahead of time up to this point and refrigerated in an airtight container.)
  5. Return chicken to Dutch oven, and bring to a boil over medium-high heat. Reduce heat to medium, add chopped zucchini, and cook just until tender but still bright green, about 6 minutes.
  6. For the dumplings: Heat oven to 400°F. Line a baking sheet with parchment paper; set aside.
  7. In a medium bowl, whisk together the baking mix, wheat gluten, baking powder, salt and pepper. With a pastry cutter, cut the butter into the mixture until no pieces larger than small peas remain.
  8. Whisk egg and cream together in a cup. With a fork, add egg mixture to dry ingredients, and stir until evenly moistened. Drop rounded tablespoons of dough (about 10 g each) onto prepared baking sheet, forming 10 mounds.
  9. Bake until golden, about 12 minutes. Ladle stew into serving bowls (about 2 ounces cooked chicken and 3/4 cup broth and vegetables per serving), top each with a dumpling, and serve.

Cooking Tip

When making the broth, add the skin of the onion for extra flavor to the dish.

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