Keto Chicken Soup Dumplings

Warm, comforting, and perfect for low-carb lifestyles, these Keto Chicken Soup Dumplings are a delightful twist on a classic comfort food. Tender, shredded chicken thighs and a flavorful medley of aromatic vegetables simmer in a rich, savory broth with a touch of thyme. The true star, however, is the pillowy almond flour dumplings, perfectly keto-friendly thanks to the addition of xanthan gum. Ready in just over an hour, this hearty yet low-carb soup is an ideal choice for chilly evenings or when you’re craving a wholesome meal that satisfies without compromising your ketogenic goals. Garnished with fresh parsley and easy to customize, this recipe captures the essence of traditional chicken soup dumplings while staying gluten-free and keto-approved.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs, boneless and skinless
• 6 cups Chicken broth
• 2 tablespoons Butter
• 1 medium Carrot, diced
• 2 stalks Celery stalk, diced
• 2 cloves Garlic, minced
• 1 medium Onion, diced
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups Almond flour
• 1 teaspoon Xanthan gum
• 1 large Egg
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Step 2

Add the minced garlic and continue cooking for an additional 1-2 minutes until fragrant.

Step 3

Place the chicken thighs into the pot and pour in the chicken broth. Add the fresh thyme, salt, and black pepper.

Step 4

Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 25-30 minutes until the chicken is fully cooked.

Step 5

While the soup is cooking, make the dumplings. In a bowl, mix together almond flour, xanthan gum, olive oil, and one beaten egg to form a dough.

Step 6

Roll the dough into small balls, about 1 inch in diameter, to create the dumplings.

Step 7

Once the chicken is cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the pot.

Step 8

Gently place the dumplings into the soup. Cover and cook for an additional 10 minutes on low heat, so the dumplings can cook through.

Step 9

Stir in the chopped parsley right before serving.

Step 10

Ladle the soup and dumplings into bowls and serve warm.

Nutrition Facts

Serving size	(2669.8g)

Amount per serving	% Daily Value*
Calories	2465.9

Total Fat 175.9g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 785.3mg	0%
Sodium 6689.1mg	0%
Total Carbohydrate 68.3g	0%
Dietary Fiber 27.6g	0%
Total Sugars 22.6g
Protein 166.6g	0%

Vitamin D 58.2IU	0%
Calcium 742.5mg	0%
Iron 15.7mg	0%
Potassium 3713.7mg	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: 62.8%

Protein: 26.4%

Carbs: 10.8%