Keto Chicken Dumpling Soup
Warm, hearty, and irresistibly wholesome, this Keto Chicken Dumpling Soup is the ultimate comfort food tailored for your low-carb lifestyle. Packed with tender, seasoned chicken thighs, vibrant vegetables, and fragrant herbs like thyme and bay leaves, this soup offers layers of rich, savory flavor. The star of the dish, the keto-friendly dumplings, are made from almond and coconut flour for a delightfully fluffy texture without the carbs—a perfect complement to the nourishing broth. Ready in just under an hour, this recipe is a satisfying, guilt-free choice for a cozy meal that’s both gluten-free and keto-approved. Top it off with a sprinkle of fresh parsley for a restaurant-worthy finish that will have your family coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Chicken broth
- 2 stalks Celery
- 2 medium Carrots
- 1 medium Onion
- 3 cloves Garlic cloves
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 2 Large eggs
- 2 tablespoons Butter, melted
- 3 tablespoons Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the chicken thighs with salt and black pepper, then add them to the pot. Cook until they are browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
Coarsely chop the celery, carrots, and onion. Mince the garlic.
In the same pot, add the chopped celery, carrots, onion, and minced garlic. Cook while stirring occasionally until the vegetables are tender, about 5-6 minutes.
Add the chicken broth to the pot along with the bay leaves and fresh thyme. Stir to combine.
Return the browned chicken thighs to the pot. Cover and let the soup simmer on low heat for 20 minutes.
While the soup is simmering, prepare the dumplings. In a medium bowl, combine almond flour, coconut flour, and baking powder. In a separate bowl, whisk the eggs, then add melted butter and heavy cream.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Using your hands, form the dough into small dumpling balls, about 1 inch in diameter.
After the soup has simmered for 20 minutes, remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.
Carefully add the dumplings to the soup. Cover and simmer for an additional 10 minutes until the dumplings are cooked through and floating.
Remove bay leaves. Taste the soup and adjust seasoning if necessary.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 6831 mg | 297% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 23.0 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 568 mg | 44% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3279 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
