Hearty Keto Chicken and Dumplings
A comforting, low-carb take on a classic soup, featuring tender chicken thighs and fluffy, herb-infused dumplings without the refined flour.
Ingredients
Soup Base
- 2 Pounds Chicken Thighs Boneless and skinless preferred
- 3 Tablespoons Mild Tasting Oil Divided use
- 2 Cups Yellow Onion Finely chopped
- 2 Ribs Celery Sliced 1/4" thick
- 4 Units Carrots Peeled and sliced 1/4" thick
- 1 Tablespoon Garlic Freshly minced
- 1/2 Teaspoon Fresh Thyme Leaves only
- 1/4 Cup Chicken Broth Used for deglazing
- 6 Cups Chicken Broth Main soup base
- 2 Teaspoons Better than Bouillon Chicken flavor base
- 1/2 Teaspoon Black Pepper Freshly ground
- 2 Leaves Bay Leaves Whole dried
- 3 Tablespoons Fresh Parsley Chopped
- 1/2 Cup Heavy Whipping Cream Full fat
- 4 Ounces Cream Cheese Softened
Dumplings
- 3/4 Cup Almond Flour Finely blanched
- 1/4 Cup Whey Protein Isolate Unflavored
- 1/2 Teaspoon Xanthan Gum
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Teaspoon Dried Oregano
- 1 Tablespoon Thyme Dried or fresh
- 1 Tablespoon Butter Melted
- 1 Large Egg
Instructions
- Sear chicken thighs in oil over high heat until golden-brown crust forms. Remove and set aside.
- In the same pot, sauté onion, celery, and carrots until softened (about 8 minutes). Add garlic and thyme, cook 2 minutes.
- Deglaze the pot with 1/4 cup broth. Add remaining broth, bouillon, pepper, and bay leaves. Return chicken and juices to the pot. Simmer uncovered for 30 minutes.
- Whisk together almond flour, whey protein, xanthan gum, baking powder, salt, pepper, oregano, and thyme. Stir in butter and egg to form dough. Roll into marble-sized balls with wet hands.
- Remove chicken from pot and shred. Discard bay leaves. Whisk cream cheese, cream, and parsley into the simmering broth until smooth.
- Drop dumplings into the soup, cover tightly, and steam for 15 minutes. Stir shredded chicken back in and serve.
Notes
Store leftovers separately: keep dumplings and soup in different airtight containers to prevent the dough from becoming mushy. Reheat broth on the stove and warm dumplings separately in the microwave.