Chicken And Dumplings Low Carb Food

CHICKEN AND DUMPLINGS

Steps:

• 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.

LOW FAT CHICKEN AND DUMPLINGS

Steps:

• Boil chicken, separate chicken and let cool.
• Chop up chicken into bite size cubes.
• Add broth to remaining water and bring to a boil.
• Layer tortillas with flour, alternating and cut into squares.
• Slowly drop squares into boiling broth and stir slowly.
• Add extra flour to thicken broth to liking.
• Add chicken back to mixture.

LOW CALORIE YET DELICIOUS CHICKEN AND BABY DUMPLINGS

Steps:

• This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
• While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc.
• By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
• Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
• Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
• While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones.
• Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
• In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
• Add the chicken shreds to the stock.
• Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
• **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.