Keto Chicken Dumpling Soup

Warm, hearty, and keto-friendly, this Keto Chicken Dumpling Soup is the ultimate low-carb comfort food. Featuring tender shredded chicken thighs simmered in a savory broth with fragrant herbs, fresh vegetables, and fluffy almond flour and coconut flour dumplings, it’s a delicious twist on a traditional favorite. Ready in just under an hour, this soup is perfect for busy weeknights or cozy weekends. Packed with wholesome ingredients like garlic, thyme, and heavy cream, every spoonful is rich, satisfying, and guilt-free. Whether you're following a keto diet or just craving a nourishing bowl of homemade soup, this recipe is sure to become a family favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 cups Chicken broth
• 2 stalks Celery
• 2 medium Carrots
• 1 medium Onion
• 3 cloves Garlic cloves
• 2 Bay leaves
• 1 teaspoon Fresh thyme
• 1 cup Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 2 Large eggs
• 2 tablespoons Butter, melted
• 3 tablespoons Heavy cream
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Season the chicken thighs with salt and black pepper, then add them to the pot. Cook until they are browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.

Step 3

Coarsely chop the celery, carrots, and onion. Mince the garlic.

Step 4

In the same pot, add the chopped celery, carrots, onion, and minced garlic. Cook while stirring occasionally until the vegetables are tender, about 5-6 minutes.

Step 5

Add the chicken broth to the pot along with the bay leaves and fresh thyme. Stir to combine.

Step 6

Return the browned chicken thighs to the pot. Cover and let the soup simmer on low heat for 20 minutes.

Step 7

While the soup is simmering, prepare the dumplings. In a medium bowl, combine almond flour, coconut flour, and baking powder. In a separate bowl, whisk the eggs, then add melted butter and heavy cream.

Step 8

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Step 9

Using your hands, form the dough into small dumpling balls, about 1 inch in diameter.

Step 10

After the soup has simmered for 20 minutes, remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.

Step 11

Carefully add the dumplings to the soup. Cover and simmer for an additional 10 minutes until the dumplings are cooked through and floating.

Step 12

Remove bay leaves. Taste the soup and adjust seasoning if necessary.

Step 13

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2559.0g)

Amount per serving	% Daily Value*
Calories	2201.6

Total Fat 157.7g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 863.7mg	0%
Sodium 6830.9mg	0%
Total Carbohydrate 83.1g	0%
Dietary Fiber 29.7g	0%
Total Sugars 23.0g
Protein 131.5g	0%

Vitamin D 94IU	0%
Calcium 567.9mg	0%
Iron 16.1mg	0%
Potassium 3279.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 23.1%

Carbs: 14.6%