Keto Chicken Soup Dumplings
Cozy up with a bowl of *Keto Chicken Soup Dumplings*, where hearty comfort food meets low-carb living. This soul-soothing recipe transforms a classic favorite into a keto-friendly delight, featuring tender shredded chicken simmered in a fragrant broth infused with garlic, onion, and fresh thyme. The star of the dish? Light yet satisfying almond flour dumplings, bound with xanthan gum for perfect texture without the carbs. Quick to prepare in just over an hour, this one-pot meal is as nourishing as it is delicious. Perfect for chilly evenings or anytime you're craving wholesome, gluten-free comfort. Garnished with fresh parsley, this dish is a feast for both the palate and the eyes. Keywords: keto chicken dumplings, low-carb soup, almond flour dumplings, gluten-free comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 6 cups Chicken broth
- 2 tablespoons Butter
- 1 medium Carrot, diced
- 2 stalks Celery stalk, diced
- 2 cloves Garlic, minced
- 1 medium Onion, diced
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Almond flour
- 1 teaspoon Xanthan gum
- 1 large Egg
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and continue cooking for an additional 1-2 minutes until fragrant.
Place the chicken thighs into the pot and pour in the chicken broth. Add the fresh thyme, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 25-30 minutes until the chicken is fully cooked.
While the soup is cooking, make the dumplings. In a bowl, mix together almond flour, xanthan gum, olive oil, and one beaten egg to form a dough.
Roll the dough into small balls, about 1 inch in diameter, to create the dumplings.
Once the chicken is cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the pot.
Gently place the dumplings into the soup. Cover and cook for an additional 10 minutes on low heat, so the dumplings can cook through.
Stir in the chopped parsley right before serving.
Ladle the soup and dumplings into bowls and serve warm.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 6689 mg | 291% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 22.6 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 742 mg | 57% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3714 mg | 79% | |
*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.
