Chicken Dumling Soup - Gluten free

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 512.4
  • Total Fat: 30.8 g
  • Cholesterol: 169.1 mg
  • Sodium: 590.9 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 7.6 g
  • Protein: 40.9 g

View full nutritional breakdown of Chicken Dumling Soup - Gluten free calories by ingredient

Number of Servings: 6


    Dumplings (about 8 almond flour matzo balls)

    2 cups of almond flour
    1 teaspoon of sea salt and a pinch of pepper for matzo balls
    2 eggs
    season with herbs and spices (optional)

    Chicken Soup

    roasted chicken remains (the whole thing)
    1 to 2 teaspoons of sea salt, or to taste
    Herbal seasonings (I add thyme)
    4-6 carrots, peeled and diced
    1 cup of celery, diced
    peas & other veggies
    scallions or other chopped onions
    anything else your heart desires



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.

Serving Size: Makes 12 cups, serving size: 2cups

Number of Servings: 6

Recipe submitted by SparkPeople user STLJBASS.