Keto Chicken and Dumplings
A low-carb twist on the classic comfort food, featuring tender chicken thighs, a rich creamy broth, and almond flour dumplings for a satisfying meal.
Ingredients
For the Chicken and Broth
- 1 lb chicken thighs High-quality, organic or free-range recommended
- 4 cups chicken broth Use homemade for best flavor
- 1 cup heavy cream Can substitute with coconut cream for dairy-free
For the Dumplings
- 1 cup almond flour Low-carb alternative to regular flour
- 2 large eggs Essential for binding the dumpling dough
- 1 tsp baking powder Helps the dumplings rise
- Salt and pepper to taste Adjust seasoning based on preference
- Herbs (such as thyme and parsley) for seasoning Fresh herbs recommended for improved flavor
Instructions
Cooking the Chicken
- Place chicken thighs in a large pot and cover with chicken broth. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes.
Shredding the Chicken
- Remove the chicken from the pot and shred it using two forks. Set it aside.
Preparing the Broth
- Add heavy cream and chosen herbs into the pot of broth, stirring well.
Making the Dumpling Dough
- In a separate bowl, combine almond flour, eggs, baking powder, salt, and pepper. Mix until a dough forms.
Cooking the Dumplings
- Drop spoonfuls of dumpling dough into the simmering broth, allowing space for expansion. Cook without stirring for about 10 minutes.
Combining and Serving
- Return shredded chicken to the pot and stir gently until heated through. Serve hot.
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Notes
Consider topping with freshly chopped herbs for enhanced presentation and flavor. Store leftovers in airtight containers for 3-5 days in the fridge or freeze separately for longer storage.