I enjoy this recipe because it’s rich, filling, and doesn’t feel like a compromise. I like how the seasoned broth develops deep flavor while the dumplings stay soft but sturdy. I also appreciate that it’s naturally low in carbs and works perfectly for a comforting weeknight meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 tablespoon avocado oil ▢⅛ teaspoon black pepper ▢¼ teaspoon salt ▢½ onion chopped ▢2 stalks celery chopped ▢2 cloves garlic ▢½ teaspoon garlic powder ▢½ teaspoon onion powder ▢½ teaspoon dried thyme plus more for garnish ▢4-5 chicken thighs boneless, skinless, shredded or cut into chunks ▢8 cups chicken broth ▢1 bay leaf
For the Dumplings ▢1 cup almond flour ▢2 tablespoons coconut flour ▢1 teaspoon baking powder ▢¼ teaspoon xanthan gum optional, but recommended ▢½ teaspoon garlic powder ▢½ teaspoon salt ▢2 large eggs ▢1 tablespoon sour cream or Greek yogurt ▢½ cup shredded mozzarella
Directions
I start by heating the avocado oil in a large pot over medium heat, then add the black pepper and salt. I sauté the chopped onion and celery until translucent, which usually takes about 2 minutes. I add the garlic, garlic powder, onion powder, and dried thyme, then add the chicken and cook until it’s evenly browned and cooked through, about 10 minutes.
I pour in the chicken broth and add the bay leaf, bring everything to a boil, then reduce the heat and let it simmer on medium-low for about 20 minutes. While the soup simmers, I prepare the dumplings.
In a mixing bowl, I whisk together the almond flour, coconut flour, baking powder, xanthan gum, garlic powder, and salt. In a separate bowl, I whisk the eggs with the sour cream. I combine the wet and dry mixtures, add the shredded mozzarella, and gently stir until a soft dough forms.
Using my hands, I shape the dough into 1-inch dumplings, pressing them firmly so they hold together. Once the soup is at a very low simmer, I drop the dumplings in one or two at a time and cook them for about 5 minutes until just cooked through. I serve the soup immediately, garnished with extra thyme if desired.
Servings and Timing
I make this recipe to serve about 6 people. Prep time takes me roughly 15 minutes, cook time is about 35 minutes, and the total time comes to around 50 minutes.
Variations
I sometimes add a splash of heavy cream toward the end of cooking for a creamier broth. When I want extra herbs, I mix in parsley or rosemary. I’ve also used shredded rotisserie chicken to save time, especially on busy days.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop to keep the dumplings from breaking apart.
FAQs
Can I use chicken breast instead of thighs?
I can, but I find thighs stay juicier and add more flavor.
Are the dumplings really low-carb?
I find them very filling and satisfying while staying keto-friendly.
Can I skip the xanthan gum?
I can, but the dumplings hold together better when I include it.
Can I freeze this recipe?
I prefer enjoying it fresh, as the dumplings can change texture when frozen.
How do I keep the dumplings from falling apart?
I make sure to press them firmly and cook them at a very low simmer.
Can I make this dairy-free?
I can experiment with dairy-free alternatives, but the texture will change.
What broth works best?
I like a rich, well-seasoned chicken broth for the best flavor.
Is this soup thick?
I find it hearty but still brothy, similar to traditional chicken and dumplings.
Can I add vegetables?
I sometimes add mushrooms or extra celery for more texture.
How many carbs are in one serving?
I enjoy that it comes in at about 5g net carbs per bowl.
Conclusion
I keep coming back to this keto chicken and dumplings recipe because it delivers real comfort without breaking my low-carb goals. The flavorful broth, tender chicken, and fluffy dumplings make it a meal I truly enjoy any time I crave something warm and satisfying.
A comforting keto-friendly chicken and dumplings made with tender chicken thighs simmered in a savory broth and fluffy low-carb dumplings that deliver classic comfort without the carbs.
Ingredients
1 tablespoon avocado oil
1/8 teaspoon black pepper
1/4 teaspoon salt
1/2 onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme, plus more for garnish
4–5 boneless, skinless chicken thighs, shredded or cut into chunks
8 cups chicken broth
1 bay leaf
1 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum (optional but recommended)
1/2 teaspoon garlic powder (for dumplings)
1/2 teaspoon salt (for dumplings)
2 large eggs
1 tablespoon sour cream or Greek yogurt
1/2 cup shredded mozzarella cheese
Instructions
Heat avocado oil in a large pot over medium heat and add salt and black pepper.
Sauté onion and celery for about 2 minutes until softened.
Add garlic, garlic powder, onion powder, and dried thyme; stir until fragrant.
Add chicken and cook for about 10 minutes until cooked through.
Pour in chicken broth and add bay leaf.
Bring to a boil, then reduce heat and simmer for 20 minutes.
In a bowl, whisk almond flour, coconut flour, baking powder, xanthan gum, garlic powder, and salt.
In another bowl, whisk eggs and sour cream.
Combine wet and dry ingredients and stir in mozzarella until a soft dough forms.
Shape dough into 1-inch dumplings, pressing firmly.
Drop dumplings gently into the soup at a low simmer.
Cook dumplings for about 5 minutes until set.
Remove bay leaf, garnish with extra thyme, and serve.
Notes
Cook dumplings at a very low simmer to prevent breaking.
Chicken thighs provide the juiciest results.
Add a splash of heavy cream for a richer broth.
Best enjoyed fresh, as dumplings may soften over time.
