Cabbage Soup With Chicken Dumplings

Original cookbook page 87

Keto cabbage soup with chicken dumplings featuring tender cabbage and flavorful chicken dumplings in a rich broth, served with parsley butter. This was soooo good!

Ingredients

• FOR PARSLEY BUTTER:
• 4 oz butter
• 1 tablespoon fresh parsley, chopped
• 1 pinch ground black pepper
• 1 pinch salt
• FOR CHICKEN DUMPLINGS:
• 1 lb ground chicken
• 1 large egg, beaten
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• FOR SOUP:
• 2 oz butter
• 1 lb green cabbage, cored and coarsely chopped
• 6 cups chicken broth
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Mix the ingredients for the parsley butter until combined, and set aside.
2. In a medium sized bowl, mix the dumpling ingredients until well combined. Place in the fridge for at least 10 minutes.
3. Once chilled, form the mixture into 1 inch (2.5 cm) balls, using wet hands. You will have approximately 16 dumplings.
4. In a large pot, melt the butter over low heat. Add the cabbage and increase the temperature to medium, stirring until the cabbage is slightly tender and starts to turn golden brown.
5. Add the chicken broth to the pot and bring to a boil over high heat and then reduce the heat to medium.
6. Add the dumplings, one at a time. Simmer for 8-10 minutes or until the dumplings are thoroughly cooked.
7. Flip the dumplings about 5 minutes after adding them so they cook evenly. Season with salt and pepper to taste.
8. Serve bowl of soup with a dollop of parsley butter.