Keto Hearty Chicken Soup with Herb Dumplings

Warm up your soul with this Keto Hearty Chicken Soup with Herb Dumplings, a comforting low-carb twist on a classic favorite. This wholesome recipe features tender bites of browned chicken thighs, simmered to perfection with a medley of aromatic vegetables, savory chicken broth, and fresh herbs like thyme and parsley for a depth of flavor. The star of the dish is its fluffy, herbaceous dumplings made from a keto-friendly blend of almond and coconut flours, gently cooked right in the soup for an irresistibly satisfying texture. Ready in just over an hour, this filling soup is perfect for cozy weeknights or meal prepping, offering a hearty and nourishing meal that’s gluten-free, keto-approved, and bursting with homemade goodness.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 medium Onion, diced
• 3 cloves Garlic cloves, minced
• 3 stalks Celery stalks, chopped
• 1 medium Carrot, sliced
• 6 cups Chicken broth
• 1 Bay leaf
• 1 teaspoon Fresh thyme
• 1 cup Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 1 large Egg
• 0.5 cup Unsweetened almond milk
• 2 tablespoons Parsley, finely chopped
• 0.5 teaspoon Dried oregano

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then add to the pot. Cook until the chicken is browned on all sides, about 5 minutes. Remove the chicken and set aside.

Step 2

In the same pot, add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic, chopped celery, and sliced carrot. Cook for an additional 5 minutes until the vegetables start to soften.

Step 3

Return the chicken to the pot and add the chicken broth, bay leaf, and thyme. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for 30 minutes until the chicken is fully cooked.

Step 4

While the soup simmers, make the herb dumplings. In a mixing bowl, combine almond flour, coconut flour, baking powder, and a pinch of salt. In a separate bowl, beat the egg and stir in the almond milk. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the parsley and dried oregano.

Step 5

After 30 minutes, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 6

Using a spoon, drop dollops of the dumpling mixture into the soup. Each dumpling should be about a tablespoon.

Step 7

Cover the pot and let the soup simmer for another 10-12 minutes, or until the dumplings are cooked through and fluffy.

Step 8

Taste the soup and adjust seasoning, adding more salt and pepper if necessary. Serve hot with a garnish of extra parsley if desired.

Nutrition Facts

Serving size	(2527.4g)

Amount per serving	% Daily Value*
Calories	2202.5

Total Fat 140.3g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 786.5mg	0%
Sodium 6890.7mg	0%
Total Carbohydrate 71.4g	0%
Dietary Fiber 28.8g	0%
Total Sugars 18.2g
Protein 174.7g	0%

Vitamin D 129.4IU	0%
Calcium 758.6mg	0%
Iron 16.5mg	0%
Potassium 3363.8mg	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: 56.2%

Protein: 31.1%

Carbs: 12.7%