Keto Homemade Dumplings in Chicken Soup

Savor the comforting and hearty flavors of **Keto Homemade Dumplings in Chicken Soup**, a low-carb twist on a timeless classic. This recipe combines tender, shredded chicken with a rich, aromatic broth brimming with sautéed onions, garlic, celery, and carrots. The real highlight, however, is the fluffy keto dumplings made from a blend of coconut flour, almond flour, and melted mozzarella cheese, delivering a delightfully chewy texture without the carbs. Perfect for a cozy meal, this nutrient-packed soup is gluten-free, keto-friendly, and ready to soothe on chilly days. Serve it steaming hot with a sprinkle of fresh herbs for a soul-warming dinner the whole family will love!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast, boneless and skinless
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 Garlic cloves, minced
• 2 Celery stalks, chopped
• 2 medium Carrots, chopped
• 8 cups Chicken broth
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Coconut flour
• 1 cup Almond flour
• 3 large Eggs
• 1 teaspoon Baking powder
• 2 cups Mozzarella cheese, shredded
• 2 tablespoons Butter

Directions

Step 1

Begin by preparing the chicken: season the chicken breasts with a little salt and pepper.

Step 2

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts, searing each side until golden brown, approximately 5 minutes per side. Remove from pot and set aside.

Step 3

In the same pot, add remaining olive oil. Sauté the chopped onion, minced garlic, celery, and carrots until the onion is translucent and the vegetables are tender, about 5-7 minutes.

Step 4

Pour in the chicken broth, add the bay leaf, and season with salt and pepper. Bring to a gentle boil.

Step 5

Meanwhile, make the keto dumplings: Combine coconut flour, almond flour, baking powder, and a pinch of salt in a bowl.

Step 6

In a separate microwave-safe bowl, melt the mozzarella cheese and butter together in the microwave for about 60-90 seconds until fully melted.

Step 7

Add the eggs to the melted cheese and mix thoroughly. Gradually incorporate the flour mixture, stirring until a dough forms.

Step 8

Shape the dough into small dumplings using your hands or a spoon.

Step 9

Return the chicken breasts to the pot, reduce to low heat, cover, and let simmer for 20 minutes. Remove the chicken, shred it, and set aside.

Step 10

Add the dumplings to the simmering soup. Cook for an additional 10-15 minutes until they are firm and cooked through.

Step 11

Return the shredded chicken to the pot, stirring gently to combine.

Step 12

Adjust seasoning with more salt and pepper to taste, then serve the hot soup in bowls, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	(3387.3g)

Amount per serving	% Daily Value*
Calories	3279.2

Total Fat 192.6g	0%
Saturated Fat 73.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1095.6mg	0%
Sodium 9663.4mg	0%
Total Carbohydrate 149.2g	0%
Dietary Fiber 68.6g	0%
Total Sugars 37.2g
Protein 249.2g	0%

Vitamin D 172.7IU	0%
Calcium 2286.5mg	0%
Iron 24.0mg	0%
Potassium 4847.3mg	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: 52.1%

Protein: 30.0%

Carbs: 17.9%