This old-fashioned keto chicken and dumplings dish is creamy, rich, and moreish, yet completely guilt-free. Perfectly seasoned soup is accompanied by dumplings that have just the right amount of chew and bite to satisfy your taste buds and your cravings.
Sometimes you need food that fills up your stomach, and other times you crave food that fills up your soul. If you’re in need of an ultra-comforting, rich, and hearty dish that will warm up even the coldest winter evenings, look no further than our keto chicken and dumplings that have just the right amount of chew and bite, while only containing nutritious and keto-friendly ingredients.
Both the chicken soup and the dumplings have an equal part to play in making this dish so satisfying. Just like regular chicken soup, you’ll get the smooth and savory flavor of chicken essence, garlic, and added herbs, but unlike regular chicken soup, the addition of canned coconut milk will make it that much more decadent.
Creating the dough is as simple as combining all the ingredients together and forming them into dumplings with the exact size and shape you want. The mix of almond and coconut flour is a healthier alternative to regular flour, and the addition of egg and baking powder provides that fluffy texture that you know and love. Then, simply plop them into the soup, wait until they’re cooked through, and serve up a steaming bowl for you and your loved ones.
Yields 4 servings of Keto Chicken and Dumplings
The Preparation
Chicken Soup Base:
- 24 ounce boneless, skinless chicken thighs
- 1/2 medium onion, chopped
- 4 cups chicken broth
- 1 tablespoon butter
- 3 teaspoon garlic, minced
- salt and pepper, to taste
- 1/2 cup canned coconut milk
- 1/4 teaspoon xanthan gum
Keto Dumplings:
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon xanthan gum*
- 1 tablespoon butter, melted
- 2 tablespoon parsley, finely chopped
- salt and pepper, to taste
- 1 teaspoon baking powder
- 1/2 cup canned coconut milk
- 1 large egg
The Execution
1. Gather and prep all ingredients.
2. Season chicken with salt and pepper, then place in a pot and cover with water. Cover with a lid and bring the pot to a boil. Once boiling, reduce to a simmer and allow the chicken to cook through, about 15 minutes. Once done, transfer the chicken to a bowl and shred it with a fork.
3. Using the same pot, add butter over medium heat. Once melted and bubbling, add the garlic and onion. Cook until onion is translucent, about 3-4 minutes.
4. Once the onions are cooked, add in the shredded chicken, chicken broth, coconut milk, and then season with salt and pepper to taste. Whisk in the xanthan gum very well, then cover and let simmer for 15 minutes.
5. While the soup is simmering, start on the dumplings. Combine the almond flour, coconut flour, parsley, baking powder, xanthan gum, and salt and pepper to taste. Mix together and try to remove any lumps.
6. Add in the wet ingredients by cracking the egg and pouring in the butter and coconut milk. Mix together until it becomes a dough-like texture.
7. Roll out the dumplings using your hand and form them into balls. You want each ball to be around 3/4″ thick.
8. Reduce the soup’s heat to low and remove the cover. Drop the dumplings into the soup and let cook for 3-5 minutes, allowing them to heat through. Make sure not to overcook the dumplings as they will start to break apart if cooked too long.
9. Optionally garnish with fresh thyme and enjoy!
This makes a total of 4 servings of Keto Chicken and Dumplings. Each serving comes out to be 594 calories, 46.5g fats, 7.6g net carbs, and 39.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24.00 ounce boneless, skinless chicken thighs | 973 | 60.8 | 0 | 0 | 0 | 115.4 |
| 0.50 medium onion | 19 | 0.1 | 4.4 | 0.8 | 3.6 | 0.6 |
| 3.00 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 4.00 cup chicken broth | 60 | 2.1 | 4.4 | 0 | 4.4 | 6.4 |
| 1.00 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.50 cup canned coconut milk | 223 | 24.1 | 3.2 | 0 | 3.2 | 2.3 |
| 0.25 teaspoon xanthan gum | 4 | 0 | 0.9 | 0.9 | 0 | 0 |
| 0.75 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 0.25 cup coconut flour | 80 | 4.7 | 13.3 | 9.3 | 4 | 4 |
| 0.50 teaspoon xanthan gum | 8 | 0 | 1.8 | 1.8 | 0 | 0 |
| 1.00 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 2.00 tablespoon fresh parsley | 3 | 0.1 | 0.5 | 0.3 | 0.2 | 0.2 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 0.50 cup canned coconut milk | 223 | 24.1 | 3.2 | 0 | 3.2 | 2.3 |
| 1.00 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| Totals | 2375 | 186.1 | 54.7 | 24.3 | 30.4 | 156.5 |
| Per Serving (/4) | 594 | 46.5 | 13.7 | 6.1 | 7.6 | 39.1 |
Keto Chicken and Dumplings
Ingredients
Chicken Soup Base:
- 24 ounce boneless, skinless chicken thighs
- ½ medium onion chopped
- 4 cups chicken broth
- 1 tablespoon butter
- 3 teaspoon garlic minced
- salt and pepper to taste
- ½ cup canned coconut milk unsweetened
- ¼ teaspoon xanthan gum
Keto Dumplings:
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ teaspoon xanthan gum
- 1 tablespoon butter melted
- 2 tablespoon parsley finely chopped
- salt and pepper to taste
- 1 teaspoon baking powder
- ½ cup canned coconut milk unsweetened
- 1 large egg
Instructions
- Gather and prep all ingredients.
- Season chicken with salt and pepper, then place in a pot and cover with water. Cover with a lid and bring the pot to a boil. Once boiling, reduce to a simmer and allow chicken to cook through, about 15 minutes. Once done, transfer chicken to a bowl and shred with a fork.
- Using the same pot, add butter over medium heat. Once melted and bubbling, add the garlic and onion. Cook until onion is translucent, about 3-4 minutes.
- Once the onions are cooked, add in the shredded chicken, chicken broth, coconut milk, and then season with salt and pepper to taste. Whisk in the xanthan gum very well, then cover and let simmer for 15 minutes.
- While the soup is simmering, start on the dumplings. Combine the almond flour, coconut flour, parsley, baking powder, xanthan gum, and salt and pepper to taste. Mix together and try to remove any lumps.
- Add in the wet ingredients by cracking the egg and pouring in the butter and coconut milk. Mix together until it becomes a dough-like texture.
- Roll out the dumplings using your hand and form them into balls. You want each ball to be around 3/4" thick.
- Reduce the soup's heat to low and remove the cover. Drop the dumplings into the soup and let cook for 3-5 minutes, allowing them to heat through. Make sure not to overcook the dumplings as they will start to break apart if cooked too long.
- Optionally garnish with fresh thyme and enjoy!
