Chicken & Dumpling soup with red peppers & spinach
Category
Salads - Soups - Sidedishes
Sub
Category
None
Preptime
30
Ingredients
4 Large Eggs
1 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups blanched almond flour
6 cups low-sodium chicken broth
1 large red pepper, diced
2 cups baby spinach, chopped
Instructions
To make dumplings, beat eggs, salt, and pepper with an electric mixer in a medium owl for 2-3 minutes or until fluffy. Stir in almond flour and refrigerate for about 3 hours until dough is firm.
Fill a stockpot with water and heat over high. While waiting for water to boil, scroop 1 heaping tbsp of dough into palm of hand and roll into 1 1/2 ball to form a dumpling. Place it on a plate and repeat with remaing dough. When water is boiling, add dumplings and lower heat to medium. Cover and simmer for 20 minutes.
In a separate large pot, bring broth to a simmer. Remove dumplings from water with a slotted spoon and add to broth. Add red pepper and spinach and simmer for about 2 minutes until spinach is wilted. Lade 2-3 dumplings, chicken broth, and veggies into individual bowls and serve piping hot.
Serving
Suggestions
Add shredded chicken
Originally Submitted
8/23/2010
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