It’s possible that I make the fastest chicken soup in the (North)west. It takes about 30 minutes. And I add matzo balls (which are like dumplings). This is truly comfort food.
I had a left-over roast chicken in the fridge with a good amount of white meat left on it. And the rest is history. I always treat chicken soup like stone soup. Throw in a bunch of sea salt, carrots, celery, peas, and other leftover veggies, and boil.
Matzo Ball Soup {almond flour}
If you'd like, you can bake the matzo balls. They come out firmer and don't fall apart as easily when they are added to the soup. To bake them, Preheat your oven to 350°F, line a baking sheet with parchment paper or a non-stick mat. Make the dumplings according to step 1 and then scoop out 1 to 2 tablespoons of batter, roll into a ball and place each one on the baking sheet. Bake for 12 minutes or until they firm enough hold their shape.
Servings: 4 servings
Calories: 394kcal
Ingredients
Matzo Balls {grain free}
- 2 cups almond flour or other nut flour
- 1 teaspoon salt and pinch of pepper is optional
- 2 large eggs
- herbs thyme, dill, or a mixture of herbs
Chick Soup (from roasted chicken; makes about 8 servings)
- roasted chicken remains bones, skin, or the whole thing
- 8 cups water
- dried or fresh herbs thyme or a mix of herbs
- 6 carrots peeled and trimmed
- 1 cup celery, diced
Instructions
- Make the dumplings by combining the eggs, salt, and almond flour, and mix until sticky and well-blended.
- Shape into balls by rolling in your hands. Place in the fridge or freezer.
- Add the chicken soup ingredients in a big pot, fill with about 4 to 6 cups of water and bring to a steady boil. Boil for 30 minutes.
- When you have about 10 to 15 minutes left to boil the soup, take the dumplings out of the fridge and place them in the soup to boil along with the rest of the crowd.
- Cook the soup and dumplings for about another 15 minutes.
- Separate the soup from the chicken carcass. Break apart the chicken meat and add to the rest of the soup. Dispose of the chicken carcass, or as a reader suggests, freeze it to use for chicken stock.
- Enjoy!
Nutrition
Calories: 394kcal | Carbohydrates: 22g | Protein: 16g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 718mg | Potassium: 393mg | Fiber: 9g | Sugar: 7g | Vitamin A: 15534IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 3mg
Do you think this would work with cutting the dumplings into squares instead of making balls?
They don’t have to be perfect. I’m not sure if they’ll keep the square shape but you can try.
Do you add any liquid to make the soup?
yes, added to the ingredients 🙂
Can the dumplings be made ahead of time?
I made this last night and it was a success!!! I have 4 kids and it’s so difficult to get everyone to like something but you have done it! They all LOVED it. And it was so easy. Thank you.
Good to hear!
Have you made dumplings with any other flour….coconut perhaps. We are sticking to only almond and coconut and I wasn’t crazy about the almond dumplings. I’ve considered just trying it myself, but thought I’d see if there was an opinion on it.
Sorry – I haven’t tried another flour yet. Rice flour might be nice if you do that. Not sure about coconut flour.
with the whole roasted chicken, should I take the skin off first, or would that help flavor it?
I would keep the skin on – it adds flavor, some fat (which holds the flavor well) and then you can remove the skin when it’s done.
Just made these dumplings with the last of my homegrown chives. They are WONDERFUL! Thank you for the recipe!
I just finished making a big pot of chicken stew in the Crockpot. I’ve recently (less than a week ago) gone gluten free so instead of making noodles for it I thought I’d approximate my Mom’s chicken and dumplings minus the dumplings and loading veggies in instead. While the stew turned out great, turns out I really miss the dumplings. I’m going to try making a small batch of these dumplings tomorrow and cook them up in the soup I reheat! Thanks for the recipe!! I’m excited about these!
hope it works for you – seasoning the dumplings will go a long way as well.
Thanks Kitty. Good to know ;).
Erica, I love, love, LOVE your blog! Will you ever come out with a recipe book so we die-hard readers can collect all of them in one bound issue.
Thanks!
Erica, this looks so good that I’m going to make it right now! I just never thought of using my almond flour for the dumplings. What a great idea!
Steve, I know what you mean about the word carcass. I couldn’t come up with something better… chicken remains? I duuno.
Thank you thank you thank you! Can’t wait to try the
THis looks great, I have been craving dumplings. One of my favorie things growing up was my mom’s beef stew with dumplings. Being a frugal mother of 5, she wouldn’t let any leftover dumpling dough go to waste, so she would boil canned blueberries and add the leftover dumplings to that, and top with whipped cream for desert. One of my favorite meals. I’ll have to try this and possibly with a beef stew as well. Why does the word carcass make it sound less appealing? lol
Tracee, LOL. I stand corrected: Yes, use that carcass for another round.
Yum, this is on my “to make” list! I love chicken and dumplings, and thought I’d need to leave the dumplings out from now on. So excited to try this!
Oh My, what a lovely picture and I can’t wait to try this soup.
I love dumplings, but haven’t had them in 2 years. This looks good!
Oh, don’t dispose that chicken carcass–put it in the crockpot and make a light chicken broth with it.