January 30 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto cabbage soup with chicken dumplings
Why not give these tasty chicken dumplings a try and add protein and yummy flavor to your cabbage soup? The result? A warm, comforting, and affordable one-pot keto meal.
USMetric
servingservings
Ingredients
Parsley butter
- 4 oz. 110 g butter
- 1 tbsp 1 tbsp fresh parsley, chopped
- 1 pinch 1 pinch ground black pepper
- 1 pinch 1 pinch salt
Dumplings
- 1 lb 450 g ground chicken
- 1 1 large egg, beatenlarge eggs, beaten
- 3 tbsp 3 tbsp fresh parsley, chopped
- 1 tsp 1 tsp onion powder
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground nutmeg
Soup
- 2 oz. 55 g butter
- 1 lb 450 g green cabbage, cored and coarsely chopped
- 6 cups 1.4 liters chicken broth
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp ground black pepper
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Mix the ingredients for the parsley butter until combined, and set aside.
- In a medium sized bowl, mix the dumpling ingredients until well combined. Place in the fridge for at least 10 minutes. Once chilled, form the mixture into 1 inch (2,5 cm) balls, using wet hands. You will have approximately 16 dumplings.
- In a large pot, melt the butter over low heat. Add the cabbage and increase the temperature to medium, stirring until the cabbage is slightly tender and starts to turn golden brown. Add the chicken broth to the pot and bring to a boil over high heat and then reduce the heat to medium.
- Add the dumplings, one at a time. Simmer for 8-10 minutes or until the dumplings are thoroughly cooked. Flip the dumplings about 5 minutes after adding them so they cook evenly. Season with salt and pepper to taste.
- Serve bowl of soup with a dollop of parsley butter.
We have not tested this recipe in the Instant Pot.
Lastly I used approximately 2 T of chicken bullion in place of the salt and pepper in the broth, it made the broth nicely salty and more flavorful. Like Amy I used a scoop for the dumplings and it was a snap. This recipe is definately going onto the regular menu!!!
That sounds delicious, thank you for taking the time to share.
So glad you love it!