Keto Comforting Dumpling Soup
Indulge in the ultimate cozy meal with this Keto Comforting Dumpling Soup, a low-carb spin on classic comfort food. Packed with hearty, nutrient-rich ingredients like shredded chicken, fresh vegetables, and aromatic herbs, this soup delivers warmth and satisfaction in every spoonful. The almond and coconut flour dumplings are delicate yet flavorful, enhanced with melty mozzarella cheese and a hint of fresh chives for added zest. This easy-to-make recipe takes just an hour, making it perfect for busy weeknights or a nourishing weekend treat. Ideal for keto dieters, it’s gluten-free, deliciously satisfying, and a bowl full of guilt-free comfort!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 8 cups Chicken broth
- 2 cups Cooked chicken breast, shredded
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Butter, melted
- 2 tablespoons Chives, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables start to soften.
Pour in the chicken broth and bring to a boil. Add shredded chicken, bay leaves, fresh thyme, salt, and black pepper. Reduce heat to low and let simmer for 20 minutes.
While the soup is simmering, prepare the dumplings. In a medium bowl, combine almond flour, coconut flour, and baking powder.
In another bowl, beat the eggs and then mix in the shredded mozzarella cheese and melted butter until well combined.
Gradually incorporate the flour mixture into the wet ingredients until a dough forms. Stir in the chopped chives.
Shape the dough into small balls using hands or a spoon, approximately 1 inch in diameter, yielding about 12 to 15 dumplings.
Gently drop the dumplings into the simmering soup. Cover the pot and let them cook for 10 minutes, or until the dumplings are cooked through and slightly firm.
Remove bay leaves from soup before serving.
Serve hot, garnished with additional chopped chives if desired.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 8730 mg | 380% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 26.2 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1467 mg | 113% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4419 mg | 94% | |
*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.
