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Top view of the bowl of keto chicken and dumplings

Keto Chicken and Dumplings

Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 8 Bowls
Calories 588kcal

Ingredients

  • 3 Pounds Chicken Thighs boneless, skinless
  • 4 Tablespoons Mild Tasting Oil (see notes below) divided
  • 1 Large Onion chopped, yellow
  • 2 Celery Ribs sliced 1/4" thick
  • 1 Tablespoon Garlic minced
  • 1/2 Teaspoon Thyme fresh, leaves only
  • 1/4 Cup Sherry dry
  • 6 Cups Chicken Broth
  • 2 Teaspoons Better than Bouillon Chicken Flavor
  • 1/2 Teaspoon Black Pepper
  • 4 Carrots peeled and sliced 1/4" thick
  • 2 Bay Leaves
  • 1 Head Cauliflower
  • 3 Tablespoons Fresh Parsley fresh, chopped
  • 1/2 Cup Heavy Whipping Cream
  • 4 Ounces Cream Cheese or low carb Greek yogurt
US Customary - Metric

Instructions

  • Heat vegetable oil (2 tablespoons) in a large saucepan over high heat.
  • Add chicken thighs (3 pounds) *in batches* to brown both sides of the chicken.
  • Remove cooked chicken to a plate on the side, and continue cooking remaining pieces.
  • Add remaining oil to the saucepan and lower the heat to medium.
  • Once oil begins to shimmer, add chopped yellow onion (1 large), and celery ribs (2 sliced 1/4" thick) until soft, about 10 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.
  • Add the chicken broth (6 cups), chicken flavor Better Than Bouillon (2 teaspoons), black pepper (1/2 teaspoon), carrots, bay leaves (2) and the browned chicken + accumulating juices on the plate.
  • Cook uncovered for 1 hour, or until the chicken is tender.
  • Meanwhile, cut your cauliflower (1 head) into dumpling sized florets.
  • Add them to your soup after it has cooked for 1 hour. Then, continue to cook the soup uncovered for 1 more hour.
  • Remove chicken from saucepan and place on a cutting board.
  • Once cooled, shred the chicken into bite sized pieces.
  • Remove bay leaves and any fat that is floating in the soup.
  • Add chicken back to the saucepan along with the chopped parsley (3 tablespoons), heavy whipping cream (1/2 cup) and cream cheese (4 Ounces).
  • Stir together to combine until cream cheese has melted.
  • Remove from heat and divvy into bowls. Top with fresh parsley and enjoy!

Notes

  • 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

Calories: 588kcal | Total Carbohydrates: 11g | Protein: 32g | Fat: 46g | Sodium: 873mg | Fiber: 3g | Sugar: 4g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com