Keto Hearty Chicken Soup with Herb Dumplings
Warm up with a bowl of comforting **Keto Hearty Chicken Soup with Herb Dumplings**, a low-carb twist on a classic favorite. This satisfying soup features tender, shredded chicken thighs simmered in a flavorful broth infused with aromatic thyme, garlic, and a medley of hearty vegetables like carrots and celery. The highlight of this dish is the herb-infused dumplings, crafted with almond and coconut flours, making them perfect for keto and gluten-free diets. Fluffy and light, these dumplings soak up the savory broth, creating a wholesome, protein-packed meal. In just 80 minutes, you’ll have a nourishing soup that’s ideal for cozy nights or meal prepping. Perfect for those seeking a healthy comfort food option, this keto-friendly recipe balances rich flavors with guilt-free ingredients, ensuring every bite is as delightful as it is nutritious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 3 stalks Celery stalks, chopped
- 1 medium Carrot, sliced
- 6 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 1 large Egg
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Parsley, finely chopped
- 0.5 teaspoon Dried oregano
Instructions
Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then add to the pot. Cook until the chicken is browned on all sides, about 5 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic, chopped celery, and sliced carrot. Cook for an additional 5 minutes until the vegetables start to soften.
Return the chicken to the pot and add the chicken broth, bay leaf, and thyme. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for 30 minutes until the chicken is fully cooked.
While the soup simmers, make the herb dumplings. In a mixing bowl, combine almond flour, coconut flour, baking powder, and a pinch of salt. In a separate bowl, beat the egg and stir in the almond milk. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the parsley and dried oregano.
After 30 minutes, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Using a spoon, drop dollops of the dumpling mixture into the soup. Each dumpling should be about a tablespoon.
Cover the pot and let the soup simmer for another 10-12 minutes, or until the dumplings are cooked through and fluffy.
Taste the soup and adjust seasoning, adding more salt and pepper if necessary. Serve hot with a garnish of extra parsley if desired.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 6891 mg | 300% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 18.2 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 759 mg | 58% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3364 mg | 72% | |
*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.
