Ingredients
2½ cups chicken broth
⅓ cup carrots, diced
⅓ cup onions, diced
⅓ cup celery, diced
2 tsp garlic, minced
1 tbsp butter
2 tsp parsley
1 tsp xanthan gum
2 chicken breasts, cooked and chopped
¾ cup almond flour
½ scoop whey isolate
¾ tsp xanthan gum
1 tbsp butter, melted
1 tsp baking powder
1 egg
1 tsp parsley
1 tsp oregano
salt and pepper, to taste
1 tbsp thyme
Preparation
In a pot, heat up the butter, garlic, onions, celery, carrots, salt, pepper, and herbs over medium heat. Saute for about 5 minutes. Stir in the xanthan gum.
Pour in the chicken broth and mix thoroughly. Bring to a boil over medium-high heat. While it heats up, time to make the dumplings.
In a bowl, combine the almond flour, whey isolate, xanthan gum baking powder, and herbs.
Stir in 1 egg and butter. Use wet hands to make small marble-sized balls of dough and place them into the pot. Cover and turn down the heat to medium. Let it simmer for 15 minutes. Once the dumplings have doubled in size and are fully cooked, add in the chicken.
Let it heat up and then serve!
