I am loving my new cookbook, A Taste of Wellness by Rochel Weiss. This is the sixth recipe I have made from the book and none have disappointed so far. My house smelled amazing and these little balls tasted just like dumplings! I was skeptical at first because the recipe did not call for any flour of any sort. I really didn’t think they would have a dumpling consistency, but they did!
This was a super quick meal to put together because I had frozen chicken broth in my freezer. Chicken broth is so versatile and can be used in so many recipes, so I always love to have it on hand. You can read more about why homemade chicken broth is so good for you here. I used the grater on my food processor to grate the onion and zucchini. If you do not have a food processor, a hand grater will work just as well.
I am eating this soup for a mid-morning snack after my workout as I write this post, it is a great source of protein!
Paleo Chicken Dumpling Soup
- 8 cups chicken broth
- 1 pound ground chicken breast (preferably organic)
- 1 small zucchini, peeled and finely grated
- 1/2 small onion, finely grated
- 1 egg
- 1 tsp Himalayan pink salt
- 1/4 tsp black pepper
1. In a large bowl, combine ground chicken, zucchini, onion, egg, salt and pepper.
2. Refrigerate for one hour for perfectly shaped balls (optional).
3. Form mixture into 1-inch balls. I used a scoop to do this.
4. Add to boiling chicken broth.
5. Cover and cook on low for 45 minutes.
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“When you know better, you do better.”