|Nutritional Information (per serving)|
View full nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated fat 9g||47%|
|Total sugar 6g|
|Vitamin C 2 mg||10%|
|Calcium 155 mg||12%|
|Iron 2 mg||13%|
|Potassium 415 mg||9%|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Chicken and dumplings are a homey, comforting dish that's perfect for a chilly fall or winter evening. This creamy soup features shredded chicken and individual dumplings cooked right in the stockpot for the easiest preparation. Onions, sage and thyme give it a wonderful flavor that the whole family is sure to enjoy.
Unfortunately, wheat flour is the main ingredient in traditional dumplings. They are high in carbohydrates and therefore not suitable for people following a keto diet. A few revisions were necessary to bring you a keto chicken and dumplings recipe. Not only is it low carb, but it's also gluten and grain free and suitable for paleo and Whole30 dieters.
To make the dumplings, wheat flour is replaced with keto-friendly flours made from almond flour and coconut. Xanthan gum is the main ingredient that keeps them together when cooking. The result is a dumpling that is tender, elastic and digestible. Along with dishes like keto pulled pork, it's sure to be one of your low-carb winter staples.
“Keto recipes continue to impress, and this chicken dumplings recipe is easy enough for a weeknight dinner. The herbs fit perfectly into the creamy broth and combine with the light almond-coconut flavor of the dumplings. The dumplings stay together well, just like that.” Make sure to stir gently and pay attention to the cooking time. — Colleen Graham
For the dumplings:
1 1/2 cups almond flour
1/3 Cup plus 1 tablespoon coconut flour
1 teaspoon Xanthan gum
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 large egg
2 tablespoon unsalted buttermelted
1/2 Cup unsweetened non-dairy milk, such as: Almond milk
For the soup:
1 tablespoon unsalted butter
1 Cup diced onion
1 teaspoon dried thyme
1/4 teaspoon dry, grated sage
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
8th cups chicken soup
3 cups shredded cooked chicken
1/3 Cup fatty whipped cream
Gather the ingredients.
Place flour, xanthan gum, baking powder and salt in a medium bowl and stir to combine.
Add egg, melted butter and milk and stir.
Once a dough has formed, use a small cookie scoop to scoop the dumpling dough onto a baking sheet lined with parchment paper. Set aside while you prepare the soup.
Place the butter in a large saucepan over medium-high heat. When the butter melts, add the onion and sauté until translucent, about 3 minutes.
Add thyme, sage, salt and pepper and sauté for another 2 minutes.
Add the chicken broth, cover, and bring to a boil over high heat.
Reduce the heat to medium-high, squeeze the dumplings so they squeeze slightly, then add the dumplings to the broth.
Cook, stirring gently, until glossy and opaque, 2 to 3 minutes.
Turn the heat to low. Add the cooked chicken and cream. Stir gently to combine. Serve when the chicken is heated through.
- The xanthan gum is important so that the dumplings hold together while cooking. If you don't have it on hand, you can try guar gum or another equally strong thickener. Without a food additive like xanthan gum, these dumplings won't hold together.
- The cooking time of the dumplings is crucial: if they take longer than two to three minutes, they may fall apart in the pot. It's better to leave them a little undercooked as they will cook a little more as the soup cools down.
- Both chicken breasts and chicken thighs are suitable for this recipe. Feel free to use whatever type of chicken is available to you. It goes great with a mix of breasts and thighs. This recipe is perfect for using leftover or store-bought rotisserie chicken.
- Chicken and dumplings are a moderately seasoned dish. You can spice this up with 1/8 teaspoon cayenne pepper or some additional herbs.
- If you want to make this dish in a Dutch oven, add the dumplings after the broth has simmered over low heat for an hour. Increase the heat to high and once the broth comes to a boil, continue to cook for two to three minutes. Then turn the heat down to low to combine the chicken and cream. Avoid overcooking.
How to Store Chicken and Dumplings
Store leftovers in a tightly closed container in the refrigerator. While you can store the dumplings separately to ensure they don't fall apart, we've found that as long as they're cooked for just a few minutes, they keep well for several days.
Can you make keto chicken and dumplings in advance?
You can prepare this dish in advance. The dumplings will keep uncooked in a container in the refrigerator for several days. When cooked, the dumplings hold up well in the soup as long as they are not overcooked. If you are concerned, remove the dumplings from the soup and store them separately in their own container.