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Asian Chicken Noodle Soup with Almond Flour Dumplings Recipe

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4 from 87 reviews

  • Author: Chef
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Asian Chicken Noodle Soup with Dumplings is a hearty, low-carb meal featuring tender shredded chicken, nutrient-rich vegetables, and a flavorful broth. The soup is enhanced with shirataki noodles for a low-calorie noodle substitute and almond flour dumplings that add texture and richness without traditional carbs. Perfectly seasoned with garlic, ginger, sesame oil, and soy sauce, this gluten-free, keto-friendly soup is both comforting and nourishing.

Ingredients

Soup Ingredients

  • 6 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 cup sliced mushrooms
  • 1 cup shredded cabbage or bok choy
  • 1 tbsp soy sauce or coconut aminos
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • 1 package shirataki or konjac noodles
  • Salt and pepper to taste

Dumplings Ingredients

  • 1 cup almond flour
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp sesame oil
  • Pinch salt

Instructions

  1. Sauté aromatics: Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
  2. Add broth and vegetables: Pour in the 6 cups of chicken broth. Add shredded cooked chicken, sliced mushrooms, shredded cabbage or bok choy, soy sauce, salt, and pepper. Stir well and bring to a simmer. Let cook for 10 minutes to blend flavors and soften vegetables.
  3. Prepare noodles: While the soup simmers, rinse the shirataki noodles well under cold water to remove any packaging odor. Drain thoroughly and then add the noodles to the simmering soup.
  4. Mix dumpling dough: In a bowl, combine almond flour, egg, sesame oil, garlic powder, baking powder, and a pinch of salt. Mix until a sticky dough forms.
  5. Cook dumplings: Using small spoonfuls, drop the dumpling dough into the simmering soup gently. Allow the dumplings to cook for 5 to 7 minutes or until they are firm and cooked through.
  6. Serve: Once dumplings are set and soup is hot, taste and adjust seasoning if necessary. Serve warm for a comforting, low-carb meal.

Notes

  • Add chili flakes or chopped green onions to the soup for added spice and freshness.
  • You can substitute the almond flour dumplings with low carb wonton wrappers if preferred.
  • This soup freezes well if you omit the shirataki noodles prior to freezing; add them fresh when reheating.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Find it online: https://kitchenmartha.com/asian-chicken-noodle-soup-with-almond-flour-dumplings-recipe/