LOW CARB KETO CHICKEN AND DUMPLINGS

 


A low carb favorite comfort food on a cold day is this recipe for Keto Chicken and Dumplings. Made using a few shortcuts, this keto soup recipe comes together in mintues and features big dumplings made with almond flour sitting in nutritious chicken bone broth.


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Credit: KetoFocus


Chicken Soup Ingredients

  •  4 tablespoons butter
  •  1/2 leek, sliced
  •  4 celery stalks, chopped
  •  1/2 onion, chopped
  •  1/4 cup chopped carrots (optional)
  •  3 cups cooked shredded chicken
  •  1 zucchini, cut into half moons
  •  32 oz Bare Bones Chicken Bone Broth
  •  1/2 to 1 teaspoon of salt, to taste


Dumplings Ingredients

  •  1 cup almond flour
  •  1/2 cup unflavored whey protein powder
  •  1 1/4 teaspoon baking powder
  •  1 teaspoon xanthan gum
  •  1/2 teaspoon salt
  •  1/4 teaspoon onion powder
  •  1/2 cup hot boiling water





Low Carb Keto Chicken and Dumplings Directions

1

In a large stockpot, melt butter over medium heat. Add leek, celery, onion and carrots and cook until softened.

2

Add chicken, zucchini, and chicken broth. Bring to a boil. Once boiling, turn heat to low and simmer. Season with salt and pepper.

3

While the chicken soup is cooking, start making the dumplings. In a small bowl, mix together almond flour, protein powder, baking powder, xanthan gum, salt and onion powder.

4

Pour in hot boiling water and stir with a spatula until just combined.

5

To form the biscuits, it's best to use wet hands to keep the dough from sticking to your hands. Grab a chunk of dough and roll into the ball. Repeat until you have 6-8 dough balls.

6

Evenly place the dumpling balls on top of the chicken soup. Cover and let simmer on low for 10 minutes. Remove from heat and serve.


NUTRITION FACTS

Servings: 6

Calories: 401

Fat: 19.8g

Protein: 42.7g

Net Carbs: 7.9


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