Low Carb Chicken Dumpling Soup
Warm, comforting, and keto-friendly, this Low Carb Chicken Dumpling Soup is a hearty twist on a classic favorite. Packed with tender shredded chicken, aromatic vegetables, and fluffy almond flour dumplings, this soup delivers all the satisfaction without the carbs. The rich, savory broth—infused with garlic, thyme, and a hint of parmesan—brings depth of flavor, while the ingenious dumpling mixture made with almond flour, parmesan cheese, and baking powder creates a satisfying bite that's perfect for low-carb lifestyles. With just 20 minutes of prep and a total cook time of 30 minutes, this one-pot meal is a quick and easy choice that feels like a warm hug on a chilly day. Garnish with fresh parsley for a pop of color and flavor, and enjoy a comforting bowl of guilt-free indulgence.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, sliced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups cooked chicken breast, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup almond flour
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 1 teaspoon baking powder
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, heat olive oil over medium heat.
Add chopped onion, sliced celery, and sliced carrots; sauté for about 5 minutes until vegetables soften.
Stir in minced garlic and cook for another minute until fragrant.
Pour in chicken broth and add bay leaf and dried thyme. Bring the mixture to a boil.
Reduce heat to a simmer and add the shredded cooked chicken, salt, and black pepper. Let it simmer for 15 minutes.
Meanwhile, in a medium bowl, combine almond flour, grated parmesan cheese, large egg, and baking powder to form a dough.
Using your hands, form small dumplings from the dough, about the size of a walnut, and set aside.
Gently drop the dumplings into the simmering soup. Cover the pot and let them cook for an additional 10 minutes.
Remove the bay leaf from the soup. Adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 7190 mg | 313% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 20.5 g | ||
| Protein | 207.9 g | 416% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 818 mg | 63% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3708 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.
