Low Carb Homemade Dumplings in Chicken Soup
Warm, comforting, and keto-friendly, this Low Carb Homemade Dumplings in Chicken Soup is the perfect blend of hearty flavors and wholesome ingredients. Tender, fluffy dumplings made from almond and coconut flour are simmered in a rich, savory chicken broth filled with diced chicken, fresh vegetables, and aromatic herbs like parsley and bay leaf. This low-carb twist on a classic comfort dish is easy to make, with just 20 minutes of prep time, and is perfect for cozy family dinners or meal prepping for the week. Packed with protein and healthy fats, this gluten-free and grain-free recipe satisfies craving for traditional chicken soup while staying within your low-carb lifestyle. Serve it hot for a nourishing, wholesome meal that everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Chicken breast, diced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 Celery stalks, sliced
- 2 medium Carrots, sliced
- 8 cups Chicken broth
- 1 Bay leaf
- 3 tablespoons Fresh parsley, chopped
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 3 Eggs, beaten
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Baking powder
- 0.25 teaspoon Xanthan gum
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook until lightly browned, about 5-7 minutes.
Remove the chicken from the pot and set aside. In the same pot, add the chopped onion, garlic, celery, and carrots. Sauté until the vegetables are slightly tender, about 5 minutes.
Return the chicken to the pot. Add the chicken broth and bay leaf. Bring to a boil, then reduce to a simmer. Let cook for 15 minutes.
While the soup is simmering, prepare the dumplings. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and xanthan gum.
In a separate bowl, whisk together the beaten eggs and unsweetened almond milk.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. It should be slightly sticky but manageable.
With damp hands, form small balls of the dough about 1 inch in diameter.
Gently drop the dumplings into the simmering soup. Cover the pot and let the dumplings cook for an additional 10-15 minutes, until they have expanded and cooked through.
Discard the bay leaf and stir in fresh parsley. Adjust seasoning with more salt and pepper if necessary.
Serve hot and enjoy your low carb homemade dumplings in chicken soup.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 8090 mg | 352% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 26.2 g | ||
| Protein | 225.8 g | 452% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 989 mg | 76% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4545 mg | 97% | |
*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.
