Keto Homemade Dumplings in Chicken Soup
Savor the comforting warmth of *Keto Homemade Dumplings in Chicken Soup*, a hearty and low-carb twist on a traditional favorite. This recipe pairs tender chicken, simmered with fragrant garlic, onions, and fresh veggies, with irresistibly chewy dumplings made from almond flour, coconut flour, and melted mozzarella for a keto-friendly indulgence. Perfectly spiced and cooked in a rich chicken broth, each bowl of this soup delivers wholesome flavors while staying true to your ketogenic lifestyle. With its light yet satisfying texture, this dish makes an excellent dinner option for cozy evenings or meal prep. Whether you’re craving classic comfort food or looking for healthy alternatives, these flavorful keto dumplings in chicken soup are sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 2 Celery stalks, chopped
- 2 medium Carrots, chopped
- 8 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Coconut flour
- 1 cup Almond flour
- 3 large Eggs
- 1 teaspoon Baking powder
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Butter
Instructions
Begin by preparing the chicken: season the chicken breasts with a little salt and pepper.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts, searing each side until golden brown, approximately 5 minutes per side. Remove from pot and set aside.
In the same pot, add remaining olive oil. Sauté the chopped onion, minced garlic, celery, and carrots until the onion is translucent and the vegetables are tender, about 5-7 minutes.
Pour in the chicken broth, add the bay leaf, and season with salt and pepper. Bring to a gentle boil.
Meanwhile, make the keto dumplings: Combine coconut flour, almond flour, baking powder, and a pinch of salt in a bowl.
In a separate microwave-safe bowl, melt the mozzarella cheese and butter together in the microwave for about 60-90 seconds until fully melted.
Add the eggs to the melted cheese and mix thoroughly. Gradually incorporate the flour mixture, stirring until a dough forms.
Shape the dough into small dumplings using your hands or a spoon.
Return the chicken breasts to the pot, reduce to low heat, cover, and let simmer for 20 minutes. Remove the chicken, shred it, and set aside.
Add the dumplings to the simmering soup. Cook for an additional 10-15 minutes until they are firm and cooked through.
Return the shredded chicken to the pot, stirring gently to combine.
Adjust seasoning with more salt and pepper to taste, then serve the hot soup in bowls, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1096 mg | 365% | |
| Sodium | 9663 mg | 420% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 37.2 g | ||
| Protein | 249.2 g | 498% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 2286 mg | 176% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4847 mg | 103% | |
*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.
