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+ servings

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!

Course Main Course, Soup
Cuisine American
Diet GlutenFreeDiet
Keyword dairy-free option, Keto, Paleo
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 527 kcal
Author Amy Rains


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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve hot with additional parmesan cheese, salt to taste, and fresh herbs like more sage or thyme.

Recipe 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 Facts
Low Carb Chicken and Dumplings
Amount Per Serving
Calories 527 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 231mg77%
Sodium 1165mg51%
Potassium 780mg22%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 4g4%
Protein 37g74%
Vitamin A 5848IU117%
Vitamin C 19mg23%
Calcium 197mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.