Man, this Induction-friendly dish is real Fall and Winter comfort food for us. It tastes even better than it looks! Just what you need on a chilly day. A cyber friend said it is snowing today where she is this week! So I thought I’d repost this Phase 1 recipe for those just starting out on their low-carb program can also enjoy this winter. It’s a marvelous use of Oopsie Rolls and I was astounded they held up to 20 minutes of broth simmering! The spongy, egg-like quality of Oopsie Rolls is just perfect for this application. You can also cut the rolls up into smaller pieces for adding “dumplings” to other soups at the last minute. :) If you want to double or triple this recipe, it definitely freezes well.
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1 chicken breast (large, about 8 oz.)
2 c. low-sodium chicken broth (plus enough water to cover chicken well if needed)
3 drops yellow food coloring (optional)
3 large stalks celery, chopped coarsely
1 chicken bouillon cube
Dash black pepper
2 Oopsie Rolls (also called Improved Revolution Rolls)
¼-½ tsp. xanthan gum to thicken
DIRECTIONS: Cut chicken breast in half for two servings. Place in stew pot. Cover with all remaining ingredients except Oopsie Rolls and xanthan gum. Bring to a boil, lower to a gentle simmer and cook for 30 minutes. Break or cut up rolls into quarter-sized “dumplings” and drop into broth. Continue to simmer for 15-20 more minutes. Do not disturb with spoon too much and the “dumplings” will not fall apart at all. Right before serving, dust xanthan gum over surface and gently stir, waiting between successive dustings to allow to thicken. When you get to the desired thickness, remove from heat and serve.
NUTRITIONAL INFO: Makes 2 servings, each contains:
350 calories, 16.2 g fat, 5.9 g carbs, 3.5 g fiber, 2.4 g NET CARBS, 41.5 g protein, 1500 mg sodium