Keto Chicken and Dumplings is a low-carb twist on the classic comfort food that brings all the warmth and heartiness you crave without the carbs. Tender chicken is simmered in a flavorful broth with vegetables, and instead of traditional dumplings, fluffy almond flour-based dumplings are used to keep the dish keto-friendly. The result is a rich and creamy meal that satisfies both your cravings for comfort food and your desire to stay on track with a low-carb lifestyle.
Ingredients:
For the Chicken Soup:
- 1 lb boneless, skinless chicken thighs or breasts, cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp parsley
- Salt and pepper, to taste
For the Keto Dumplings:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum (optional for texture)
- 1 large egg
- 1/4 cup heavy cream
- Salt and pepper, to taste
Instructions:
- Make the Soup: In a large pot, melt butter over medium heat. Add the onion, celery, carrot, and garlic. Cook for 4-5 minutes until softened. Add cubed chicken and cook until browned on all sides.
- Add the chicken broth, thyme, parsley, salt, and pepper. Bring to a simmer and cook for 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Stir in the heavy cream and let the soup gently simmer while you prepare the dumplings.
- Make the Dumplings: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, salt, and pepper. Add the egg and heavy cream, and stir until the dough forms.
- Using a spoon or small cookie scoop, form small dumplings and gently drop them into the simmering soup. Cover and cook for 10-15 minutes, or until the dumplings are firm and cooked through.
- Serve the chicken and dumplings hot, garnished with fresh parsley if desired.
This keto-friendly version of chicken and dumplings is creamy, satisfying, and perfect for a cozy night in.
