This keto chicken and dumplings recipe is pure lip smackin’ comfort food. Now it’s true that comfort food soothes the soul but it’s not always so smoothing on our bodies (helloooo carbs!) DunDunDun… cue up my low carb chicken recipes (also healthy recipes!) for your low carb dinners!
You know I’d never lead you astray! This keto chicken and dumplings recipe is one of those low carb soup that makes you say, “Are you SURE this chicken soup is one of those healthy AND low carb recipes?!”
You’ll be slurping this filling, hearty soup down in no time! Warm-up to this dish when the weather gets cooler! Let’s dive in…
What I Love About This Keto Chicken And Dumplings Recipe
Here’s why this is my favorite go-to low carb dinners:
- It’s truly the most soothing, comforting, creamy, cheesy bowl of goodness!
- This recipe yields a TON of servings! (Results will vary based on how much liquid you use but I got 8 servings out of mine!)
- You can make a larger batch and freeze it to eat later when you don’t feel like cooking! I love a ready-made, home-cooked meal that I just have to heat up!
- This recipe is gluten-free, low carb and high in protein.
Recipe Notes
Here’s the rundown of everything you need to know to make this keto chicken and dumplings recipe:
Ingredient Notes
Chicken – I prefer chicken thighs to breasts for my healthy chicken recipes as they’re significantly more flavorful!
If you don’t have time to cook the chicken thighs, simply pick up a rotisserie chicken at your grocery store to save time and turn this into rotisserie chicken soup! It couldn’t be any easier!
Veggies – In the recipe below, I like to use a traditional mirepoix (celery, onions, and carrots).
Tools To Make
Here are the tools you’ll need to simmer up this keto chicken and dumplings recipe: (they’re minimal, which means less dishes to clean up! Hooray!)
- Large saucepan to cook veggies, chicken, herbs and spices
- Cutting board to shred your chicken (you can also just use a plate too!)
If you don’t want to cook this keto chicken and dumplings recipe on your stovetop, try using your Instant Pot to make instant pot chicken soup (another killer IP recipe is my instant pot chicken tortilla soup recipe!) or your crockpot to make crockpot chicken soup!
These tools make life SO much easier when you’re on the go but still want to make a balanced dinner.
Chicken Soup Storing Tips
Like any chicken soup, my keto chicken and dumplings recipe needs to be stored in the refrigerator.
Can You Freeze?
Yes, you can absolutely freeze this! It’s also one of my favorite healthy dinner ideas to freeze!
Meal Prepping Tips
I prefer to chop everything up ahead of time so all I have to do is dump the ingredients in as I go through my recipe.
Another great hack is to buy the ready-made mirepoix (two parts onion, one part onion + celery) from the frozen section at your grocery store to save all that time chopping up your veggies! You can also buy a rotisserie chicken to save time cooking a raw one!
Recipe Variations
You know that my healthy recipes always allow for variations, check out the ones below to jazz up this dish even more!
- Try adding some fresh ginger or turmeric, make (or buy) bone broth instead of store-bought chicken broth or Better Than Bouillon.
- Make this spicy. Turn up the heat to make this soup spicier by adding jalapenos, poblano peppers, serrano peppers, habanero peppers, etc. Want more soup options with a kick?!? Try my low carb taco soup or chicken enchilada soup. You WILL be feeling the heat!
- Make this more creamy. Add more heavy whipping cream or cream cheese to taste. Hooked on the creamy soup train? Try this Thai chicken soup!
- Add noodles or grains. Want the comfort of noodles or grains without the carb intake? Try using Shirataki noodles (Japanese noodles that have zero calories AND are also carb free!?! Say no more and load them up on my plates!) Or this Lentil pasta (it’s high in protein, fiber, gluten-free!)
More Healthy Soup Recipes
- Chicken Curry Soup
- Pumpkin Soup
- Low Carb Beef Stew
- Curried Butternut Squash Soup
- Low Carb Vegetable Soup
Keto Chicken and Dumplings
Print Recipe Pin RecipeIngredients
Soup:
- 2 Pounds Chicken Thighs boneless, skinless
- 3 Tablespoons Mild Tasting Oil divided (note 1)
- 2 cups yellow onion chopped
- 2 Celery Ribs sliced 1/4" thick
- 4 Carrots peeled and sliced 1/4" thick
- 1 Tablespoon Garlic minced
- 1/2 Teaspoon Thyme fresh, leaves only
- 1/4 Cup Sherry dry
- 4 1/2 Cups Chicken Broth
- 2 Teaspoons Better than Bouillon Chicken Flavor
- 1/2 Teaspoon Black Pepper
- 2 Bay Leaves
- 3 Tablespoons Fresh Parsley fresh, chopped
- 1/2 Cup Heavy Whipping Cream
- 4 Ounces Cream Cheese or low carb Greek yogurt
Dumplings:
- 3/4 cup almond flour
- 1/4 cup whey protein isolate
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 tablespoon thyme
- 1 tablespoon butter melted
- 1 egg
Instructions
- Brown chicken. Heat 2 tablespoons of oil in a large saucepan over high heat. Add chicken thighs (2 pounds) in batches, and brown both sides--we just want to brown the edges, we'll cook the chicken all the way through in the next steps. Remove browned chicken to a plate and set aside.
- Saute veggies. Add the remaining tablespoon of oil, and reduce the heat to medium. Add chopped onion (1 large), celery (2 ribs), and carrots (4) until soft, about 8 minutes. Stir in minced garlic (1 tablespoon) and thyme (1/2 teaspoon) and cook until fragrant, about 2 minutes. Add dry sherry (1/4 cup) and stir, loosening the brown bits at the bottom of your saucepan.
- Simmer. Add the chicken broth (6 cups), chicken flavor Better Than Bouillon (2 teaspoons), black pepper (1/2 teaspoon), bay leaves (2), browned chicken, and any juices that have accumulated on the plate. Bring soup to a boil, then reduce to a simmer. Cook uncovered for 30 minutes--check to make sure a thick part of the chicken has reached 165 F.
- Dumplings. Meanwhile, combine the almond flour (3/4 cup) whey protein isolate (1/2 cup), xanthan gum (1/2 teaspoon), baking powder (1 teaspoon), salt (1 teaspoon), pepper (1/2 teaspoon), dried oregano (1 teaspoon) and thyme (1 tablespoon). Add the butter (1 tablespoon) and egg and stir to combine. Use wet hands to form marble-sized dumplings.
- Uncover. After 30 minutes, remove chicken from the soup and place on a cutting board. Remove and discard bay leaves. Stir in the cream cheese (4 ounces) and heavy cream (1/2 cup), and parsley (3 tablespoons), until the cream cheese has dissolved into the broth. Add the dumplings, and cover pot. Cook dumplings until they've doubled in size, around 15 minutes. Ladle into bowls and enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- The nutritional information is based on 1 bowl of soup if you divide this soup into 8 bowls. The exact measurement of this will vary depending on how much liquid you cook out of the soup, I was able to make 8 cups of soup using this recipe, so 1 serving would equal 1 cup.
- To cut down on carbs, consider using less onion, carrots, or cauliflower.
Nutrition
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