Chicken Asparagus Soup with Dumplings

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Click to enlarge

It seems like no matter how much fresh asparagus I cook, there are always some spears leftover. This soup is a GREAT way to use a few spears of leftover asparagus.  Wonderful for a cold winter day or to nurse a bad cold.  Using canned chicken and having some of my little dumplings in my freezer as well, this was ready in just about 15 minutes flat!  It was delicious!  This recipe is suitable for Atkins Phase 2 OWL and Keto diets.  It is not suitable for Primal-Paleo unless the dumpling are omitted.  This is a very nutritious soup as well as being a very good one!

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INGREDIENTS:

1  13-oz can of canned chicken breast, shredded

8 thin fresh asparagus spears, cut into ½” pieces

2 c. homemade chicken broth

¼ tsp. onion powder

½ recipe my Dumpling dough  (or you can sub in well-rinsed shirataki tofu “penne” noodles)

Salt and black pepper to taste

DIRECTIONS:  Open can of chicken and shred (with the broth) in a medium soup pot.  Add the broth, onion powder and asparagus.  Bring to a boil and reduce to a simmer.  Make the dumpling dough by that recipe’s instructions.  Form into ½” balls you roll up in your palms.  You will use only half of the dumplings in this soup, so bag up the rest and store in your refrigerator for another use.  They freeze nicely, too. Drop your small dumplings into the gently simmering broth, cover and cook exactly 7 minutes.   DO NOT LIFT THE LID during this 7 minutes. The dumplings will have slightly thickened your broth for you and the asparagus should be fully done now. Remove from heat, season with salt and pepper to taste and serve.

NUTRITIONAL INFO:   Makes two 1½c. servings, each contains:

448 calories

19 g  fat

7.75 g  carbs, 4.90 g  fiber, 2.85 g  NET CARBS

56 g  protein

490 mg sodium

654 g  protein

15% RDA Vitamin A, 36% B6, 77% B12, 8% E, 35% copper, 49% iron, 16% magnesium, 62% niacin, 53% phosphorous, 41% riboflavin, 73% selenium, 14% thiamin, 65% zinc.

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