Servings: 4 servings
Calories: 420kcal
Ingredients
- 1 1/2 lbs boneless chicken thighs cubed
- 2 tbsp butter
- 1 onion diced
- 2 celery stalks diced
- 2 carrots thinly sliced (optional, small amount)
- 6 cups chicken broth
- 1 tsp xanthan gum
- 1 tsp poultry seasoning
- 4 large eggs separated
- 4 oz cream cheese softened
- 1/4 tsp cream of tartar
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery, cooking 5 minutes until softened.
- Add chicken and cook 5–6 minutes, until lightly browned on the outside.
- Pour in broth and poultry seasoning. Simmer 20 minutes, until chicken is tender.
- Whisk xanthan gum into the broth to thicken slightly.
- For the dumplings, beat egg whites with cream of tartar until stiff peaks form. In a separate bowl, beat egg yolks with softened cream cheese until smooth, then gently fold into the whites.
- Drop spoonfuls of the dumpling batter onto the surface of the simmering broth. Cover and simmer 8–10 minutes, until dumplings are set and puffed.
- Season with salt and pepper and serve hot.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 36g | Fat: 26g | Fiber: 1g
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