Chicken And Dumpling Soup With Red Peppers And Spinach

If you have leftover cooked chicken, toss it into the pot when you add the peppers and spinach.
Serves 8
Prep time: 30 minutes
Total time: 3½ hours


  • 4 large eggs
  • 1 tsp sea salt
  • ¼ 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


  • To make the dumpling, beat eggs, salt, and pepper with an electric mixer in a medium bowl for 2 to 3 minutes or until fluffy. Stir in almond flour and refrigerate mixture for about 3 hours or until dough is firm.
  • Fill a stockpot with water and heat over high. While waiting for water to boil, scoop 1 heaping Tbsp. of dough into the palm of your hand and roll into a 1½-inch ball to form a dumpling. Place it on a plate and repeat with remaining 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 or until spinach is wilted. Ladle 2 to 3 dumplings, chicken broth, and veggies into individual bowls and serve piping hot.

Nutrition score per serving (2 cups):

210 calories, 17 g fat, 2 g saturated fat, 7 g carbs, 11 g protein, 4 g fiber, 90 mg calcium, 2 mg iron, 297 mg sodium.

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