Name: Best Keto Chicken and Dumplings Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Caribbean
Ingredients: 4 boneless, skinless Chicken Breast - cut into bite-sized pieces; 1 tablespoon Ghee; 1 medium Onion - diced; 3 cloves Garlic - minced; 1 stalk Celery - diced; 1 medium Carrot - diced; 1 tablespoon fresh Parsley - minced; 2 Green Onion - chopped; 1 teaspoon Thyme leaves, fresh; 1 Bay leaf; Salt & Black Pepper to taste; Water

Front shot of Chicken soup with dumpling in a bowl

Many of us are searching to find healthy, nutritious foods that are the right fit for our lifestyles. We will explore the Ketogenic Diet through our version of the Best Keto Chicken and Dumplings Soup in this recipe. This easy homemade soup has all you love about the original, but it’s high protein and low-carb. We will also provide dairy-free options if you prefer a creamy soup. In addition, this recipe includes a special gluten-free dough for drop dumplings that are sure to satisfy any hunger and give you that stick to your ribs feeling. We dedicated this recipe to our Keto followers. We hope you enjoy our take of this classic dish.

Equipment Needed

Chef's Knife

Cutting Board

Glass Measuring Cups

Large Heavy Bottom Pot

Large Mixing Bowl

Serving Bowl

Soup Ladle

Stainless Steel Measuring Spoons

Wooden Spoon

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

Ingredients

4 boneless, skinless Chicken Breast - cut into bite-sized pieces
1 tablespoon Ghee
1 medium Onion - diced
3 cloves Garlic - minced
1 stalk Celery - diced
1 medium Carrot - diced
1 tablespoon fresh Parsley - minced
2 Green Onion - chopped
1 teaspoon Thyme leaves, fresh
1 Bay leaf
Salt & Black Pepper to taste
Water

Dumplings

1/4 cup Chickpea Flour
2 tablespoons Whey Isolate - unflavored
3/4 teaspoon Arrowroot Starch
1 tablespoon Ghee - Room Temperature
1 teaspoon Baking Powder
½ teaspoon of Salt
1 Egg or substitute with Room temperature or Hot Water

Instructions

Dumplings

Using a large bowl, mix all the dry ingredients until evenly mixed.

Add the ghee until it’s fully absorbed into the dry mixture using your hands.

Knead in the egg with your hands until the mixture is thoroughly combined and forms into a soft, pliable dough. If the dough is crumbly and not holding its shape, add a tablespoon of hot water at a time to the mixture and knead until it becomes a soft, pliable dough. If replacing the egg with water, add small amounts of hot water to the dry mix until it forms into a dough.

When the dough is holding the shape of a smooth ball, place it back into the bowl, cover, and let it rest until it’s time to add it to the soup.

This resting time will ensure the dough is fully hydrated and help with the final texture.

Soup

Using a heavy bottom pot or soup pot, place on medium heat and add the Ghee.

Once the ghee melts, add the herbs and vegetables and sauté for 3 minutes.

Add the chicken, toss with the herbs and vegetables, and sauté for 5-10 minutes.

Add enough water to fully submerge the chicken, turn the heat down to low heat, cover and let simmer for 10 minutes.

While the pot is simmering, bring out the dumpling dough, cut it into three equal portions, return the two pieces to the bowl, and cover while you work on the one piece.

Roll the dough into long logs, cut it into bite-sized pieces and then drop them into the pot or shape them as you like before dropping them into the pot.

Repeat the previous step with the two other portions of dough until all the dough is used.

After all the dumplings have been added to the pot, add some more liquid until the soup is to your preferred consistency and cook for another 5 minutes on medium heat.

Remove from the heat, add salt and black pepper to taste, and serve hot bowls.