What a great comfort food! I had never had chicken and dumplings before I made this but after cooking it a few times and changing up the recipe.. I’m in LOVE and I think I found the perfect gluten free/keto chicken and dumplings.
**This recipe was originally published in October of 2017 but has been updated as of Wednesday May 8th, 2019**
Ive updated this recipe because it seemed several people have had issues with the dumplings dissolving in the broth. So I’ve tried with a different recipe that will be easier and will not break down when cooked in water. The soup is still the same, but the dumplings are different.
You will definitely notice that the dumplings will be a bit sticky – so its important to wet your hands when youre handling the batter. Other than that, it’s fairly simple!
If you like these keto chicken and dumplings, make sure to check out our keto Chinese dumplings!
Keto Chicken and Dumpling Soup
Delicious keto chicken and dumpling soup! This will warm you up on a winters afternoon. Gluten, grain and sugar free.
Ingredients
SOUP:
- 2 1/2 cup chicken broth
- 1/3 cup (60g) carrots - diced
- 1/3 cup (60g) onions - diced
- 1/3 cup (60g) celery - diced
- 2 tsp garlic - minced
- 1 tbsp butter
- 1 tsp xanthan gum
- 2 chicken breasts - cooked and chopped
DUMPLINGS
- 3/4 cup (75g) almond flour
- 1/2 scoop (30g) whey isolate
- 3/4 tsp xanthan gum
- 1 tbsp butter - melted
- 1 tsp baking powder
- 1 egg
- 1 tsp parsley
- 1 tsp oregano
- salt/pepper
- 1 tbsp thyme
Instructions
- In a pot, heat up your butter, garlic, onions, celery, carrots, salt, pepper and herbs over medium heat.. Saute for about 5 minutes.
- Stir in your xanthan gum.
- Pour in the chicken broth and mix thoroughly. Bring to a boil over medium-high heat.
- While it heats up, time to make the dumplings.
- In a bowl, combine your almond flour, whey isolate, xanthan gum baking powder and herbs.
- Stir in one egg and the tbsp of butter.
- Use wet hands to take small marble sized balls of dough and place them into the pot.
- Cover and turn down the heat to medium.
- Let it simmer for 15 minutes. Covering them is important and don't take the lid off.
- Once the dumplings have doubled in size and are fully cooked, add in the chicken.
- Let it heat up and then serve!
Notes
This makes roughly 5 servings.
Nutritional Information per serving:
- CALS: 173
- FAT: 12.2
- CARBS: 6
- FIBRE: 2.7
- NET CARBS: 3.3
- PROTEIN: 12.2
8 comments
The soup was really good but my dumplings disintegrated?? I put them into simmering soup and covered them but after just a few minutes they were mush.
Hmmm I had the same problem at the beginning.. i think it was because I may have used too much almond flour.
Yes they disinegrated
Yep dumplings dissolved into a mushy mess
i made these dumplings but used coconut flour instead of almond flour. I also used 2 eggs and a little bit of the broth because they didn’t want to hold together otherwise. They didn’t disintegrate. Haven’t tasted them yet but it smells awesome.
Good to know. I’ll try that next time. The mush is tasty, though. 🙂
**This recipe was originally published in October of 2017 but has been updated as of Wednesday May 8th, 2019**
Ive updated this recipe because it seemed several people have had issues with the dumplings dissolving in the broth. So I’ve tried with a different recipe that will be easier and will not break down when cooked in water. The soup is still the same, but the dumplings are different. You will definitely notice that the dumplings will be a bit sticky – so its important that you let the dough sit for a few minutes so that the psyllium husk will soak up the liquid. But there’s no psyllium husk listed in the dumpling ingredients. ?????
hey! I forgot to take the psyllium part out of the description. It’s been removed. No psyllium is used in this recipe. (it was part of the old one)
Thanks for pointing it out!