Induction Chicken and Dumplings

Click to enlarge

Man, this Induction-friendly dish is real Fall and Winter comfort food for us.  It tastes even better than it looks!  If you make Oopsie Rolls (Revolution Rolls, or Cloud Bread) often, this recipe is handy for making a tasty, quick and hearty dish to feed your family.  Since I haven’t been on Induction in years, I forget how good this simple dish is, so I thought I’d repost this Induction-suitable recipe for those just starting out on their low-carb journey.  I think this is one of my better uses of the famous Oopsie Rolls.  I am always astounded the “dumplings” hold up to 15-20 minutes of broth simmering!  I guess it’s the high egg content of the Oopsie Rolls that is just perfect for this application.  You can also cut these “dumplings” up smaller pieces for adding to your other favorite soups and stews.  a nice recipe to have in your kitchen recipe box.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site:  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!


1 chicken breast (large, about 8 oz.)

2 c. homemade or canned low-sodium chicken broth (plus enough water to cover chicken if needed)

3 drops yellow food coloring (totally optional, but I like chicken broth to look yellowish)

3 large stalks celery, chopped coarsely

1 chicken bouillon cube (optional)

Dash black pepper

2 Oopsie Rolls (also called Improved Revolution Rolls and Cloud Bread)

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.  Cut rolls into “dumpling” size you like 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 it to thicken to see if more is needed.  You do NOT want to use too much xanthan gum or the resulting broth can get a slippery, gelatinous texture.  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


5 comments on “Induction Chicken and Dumplings

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s