Homemade Keto Chicken and Dumplings
January 19, 2022
Wintertime cooking can be challenging: the days feel short, the sun sets far too early, and all you want to do is curl up with a simple, cozy dinner to fight the winter chill. Add Keto Chicken and Dumplings to your roster of hearty winter soups! Made with Primal Kitchen Avocado Oil, this tasty bowl brings warmth from the inside out.
How to Make Chicken and Dumplings
Homemade chicken and dumplings make for a cozy, comforting meal the whole family will enjoy. You can purchase shredded chicken and broth, or follow our instructions below for making your own at home.
Time: 30 minutes (90 minutes with homemade broth and shredded chicken)
Homemade Keto Chicken and Dumpling Soup
Bring warmth to the dinner table with homemade soup.
2 tablespoons Primal Kitchen Avocado Oil
1.5 cups chopped celery (about 3 stalks celery)
1 cup sliced carrot (about 1 large carrot)
¾ cup minced onion
2 teaspoons fresh thyme
1 teaspoon garlic powder
½ teaspoon black pepper
6 cups chicken broth
1 cup milk of choice (something full fat like almond or cashew milk, coconut milk, regular milk or cream)
3 tablespoons chopped parsley
1.5 teaspoons tapioca starch (optional)
Salt to taste
2 cups shredded chicken
1 tablespoon softened butter
½ cup almond flour
2 tablespoons coconut flour
1 teaspoon milk
Pinch of salt, pepper and dried or fresh thyme to taste
If you’d like, you can make your own chicken and broth by cooking a whole chicken in an instant pot. Simply place a ~4 pound whole chicken in your instant pot with a few pinches of salt and 6-7 cups of broth.
Place the lid on and set the pressure to high for a time of about 40 minutes.
Let the instant pot naturally release for 20 minutes before turning the vent and manually releasing the pressure.
Strain the broth and shred the chicken. Use however much of the chicken you’d like for this recipe, then save the rest for another recipe or meal. Alternatively, you can use any type of shredded chicken and chicken broth you like.
In a pot, heat the oil on your stovetop over medium heat.
Add the onion, celery and carrot and sauté for 3-4 minutes.
Add the thyme, garlic and black pepper and give everything a stir. Add the broth and bring the broth to a simmer, then add the shredded chicken.
Cook for about 5-7 minutes, or until the vegetables are almost tender.
In a bowl, combine the butter, almond flour and coconut flour. Mix in the egg, milk, and a pinch of salt, pepper and thyme until you have a nice dough.
Once the broth has been cooking for a little bit and the vegetables have started to soften, add the milk to the pot.
When the liquid is just barely at a simmer, form the dumpling dough into small balls about ¾”-1” wide and drop them into the broth. The balls should sink below the surface and be covered by the veggies and chicken - if they don’t, gently cover them with the liquid or chicken and veggies.
Continue gently simmering the broth until the dumplings are cooked through, or about 7-10 minutes.
You’ll notice the dumplings will float to the surface as they cook. If you pass the 10 minute mark, you may notice the dumplings start to separate or crumble, so remove the pot from the heat once the dumplings are cooked through.
When the dumplings are cooked, season the soup with salt to taste and stir in the chopped parsley and enjoy!
- per serving
- 23 grams
- 16 grams
- 25 grams
FAQ About Chicken and Dumplings
Curious about making chicken and dumplings from scratch? Here are a few frequently asked questions about this delicious soup recipe.
How to Thicken Chicken and Dumplings Broth
For a thicker, creamier broth, ladle about ¼ cup of the simmering broth into a small bowl and whisk in the tapioca starch to make a slurry. Add the slurry back into the broth while the dumplings are cooking in the broth and give a stir. The soup will thicken slightly as it cooks.
What to Serve with Chicken and Dumplings
Even though this one-pot meal is delicious on it’s own, to create a spread, consider pairing it with Roasted Broccoli for a touch of greens, 2-Ingredient Ranch Potatoes for a creamy sidekick, or make a gluten-free garlic bread for dunking.
Can you freeze chicken and dumplings?
Yes, you can freeze this soup to enjoy later! Make sure the soup completely thaws in the fridge before reheating this dish on the stove. Your frozen chicken and dumplings should last frozen for up to four months.
More Winter Soup Recipes
Hearty winter soups can warm up even the darkest, chilliest nights. Add these recipes to your rotation to fight the freeze during the coldest days of winter with a warm bowl.