Low Carb Chicken and Dumplings

4.50 from 10 votes

Low Carb Chicken and Dumplings

Chicken and Dumplings is the ultimate comfort food! Creamy and so deliciously loaded with fresh herbs. You'll love the tender dumplings that are low carb, Paleo, Keto, and Whole30 friendly!

Prep Time15

Cook Time45

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Keyword: dairy-free option, Keto, Paleo

Servings:

Author: Amy Rains

Ingredients

For the Soup:

2 tbsp Avocado oil or olive oil (divided)
2 lbs boneless skinless chicken thighs
2 tbsp herbes de provence*
1/4 tsp sea salt
1 large yellow onion
3 garlic cloves (minced)
3 carrots
3 celery stalks
3 tbsp fresh sage
2 tbsp sherry vinegar or balsamic
5 cups chicken broth
1 cup heavy cream**

For the Dumplings:

3/4 cup blanched almond flour
1/4 cup coconut flour
1 tsp xanthan gum***
1/2 tsp baking powder
3 tbsp freshly grated parmesan cheese
1/4 tsp sea salt
1 tbsp butter**** (melted)
1 large egg

Instructions

Heat a large soup pot or dutch oven over medium high heat. Once hot, coat with 1 tbsp oil. Meanwhile, season the chicken thighs with herbes de Provence and sea salt. Place chicken inside the pot. Brown the chicken on both sides for just a few minutes (it's okay if the chicken is not cooked through). Set the chicken aside, turn the heat down to medium.
Add in remaining oil, then toss in the vegetables: onion, carrots, celery, garlic, and fresh sage. Saute for 4-5 minutes. Pour in the sherry and deglaze the pan using a wooden spoon.
Place the chicken back into the pot. Now pour in the broth. Increase the heat to a boil, then reduce to a simmer. Simmer for 15-20 minutes.
While soup is simmering, make the dumplings. In a medium sized bowl, mix together both flours, xanthan gum, baking powder, parmesan cheese, and salt. Now stir in the egg and butter. Batter will be thick! Continue to mix with a rubber spatula or wooden spoon. Once no dry pockets remain, roll into 1 inch dough balls.
Remove the chicken once cooked and shred with a fork, or fork and knife. Place back into the pot and stir in heavy creamy. Finally, place the dumpling balls into the soup and cover the pot. Let simmer over medium heat for about 12-15 minutes, or until the dumplings have doubled in size.
Serve hot with additional parmesan cheese, salt to taste, and fresh herbs like more sage or thyme.

Notes

*you can use Italian seasoning in place of herbes de Provence

**Heavy creamy can be replaced with half and half, cream cheese, a dairy-free cream cheese, or coconut cream.

***For a Paleo variation, use arrowroot starch

****You can also use ghee in place of butter

Nutrition