Chicken and Dumplings Recipe

Name: Chicken and Dumplings
Prep time: 45M
Cook time: 90 min
Total time: 135 min
Yield: 10
Ingredients: 0.5 Atkins Soy-Free Flour Mix; 2 Extra Virgin Olive Oil; 64 Whole Chicken; 0.33 Celery; 0.5 Onions; 6 Chicken Broth; 1 Bay Leaf; 0.5 Thyme (Dried); 1 Zucchini; 1 Vital Wheat Gluten; 0.5 Baking Powder (Straight Phosphate, Double Acting); 0.25 Salt; 0.13 Black Pepper; 2 Butter; 1 Egg (Whole); 5 Heavy Cream

5g
Net Atkins Count ^TM

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

How to Calculate Atkins Net Carbs

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.

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.
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.
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.
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.)
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.
For the dumplings: Heat oven to 400°F. Line a baking sheet with parchment paper; set aside.
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.
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.
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.