Keto Chicken and Dumpling Soup

Keto Chicken and Dumpling Soup is the classic soup you know and love without all the carbs. Tender, juicy chicken thighs are cooked over low heat until tender and falling apart, but don’t throw away the broth! That will be used as a delicious addition to the soup. A small amount of carrot for flavor, celery, and onions is sauteed in ghee to make a lovely mirepoix base. Chicken bone broth and the broth from simmering the chicken thighs are poured on top of the vegetables and then seasoned with whole black peppercorns. A Low Carb dumpling dough is mixed and then dropped into a boiling pot of water to cook them. To serve, add three dumplings to each bowl and then top it with a generous amount of soup. Crack some fresh black pepper on top of the soup before serving.

How are the dumplings made?

The dumplings are made with almond flour, egg, and psyllium husk powder. The psyllium husk tends to thicken soups, so the dumplings are boiled separately and then added to each bowl right before serving.

How long does the soup last in the fridge?

The soup will last in the fridge for up to three days. Alternatively, you can freeze the soup in deli containers for later use.

Why are carrots added to the soup?

Carrots are an intrinsic part of making a mirepoix. More celery and onions are added than in a traditional mirepoix to keep it lower-carb, but feel free to remove the carrot if you would like. However, the amount of carbs the carrot adds is minimal in comparison to the whole meal.

Net Carbs

3.7 g
Fiber

3.7 g
Total Carbs

7.6 g
Protein

7.7 g
Fats

13.4 g

174 cals

Quantity

Serving Size

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Water

2 qt
Coarse Kosher Salt

1 tsp
Ghee

2 tbsp
Carrots, raw

1 small - 5 3/4" long or less
Celery

5 medium - stalk - 7 1/2" to 8" long
Onion

1 small
Peppercorns

0.33 1 tablespoon
Coarse Kosher Salt

1 tsp
Chicken broth

1 qt
Almond flour

0.67 cup
Psyllium husks

2.5 tbsp
Baking powder

0.5 tsp
Coarse Kosher Salt

1 tsp
Apple cider vinegar

1 tsp
Water

2 qt
Raw egg

1 large
Parsley

1 tbsp

Step 1

Add the chicken thighs and 1 tsp kosher salt to a medium-sized saucepan and fill it up with 2 quarts of water. Bring the water to a boil and then down to a simmer. Allow the chicken to simmer on low heat for 2 hours or until it is very tender and falling apart. Remove the chicken from the liquid and place it on a cutting board. Shred the chicken into larger-sized pieces. Do not discard the cooking liquid.
Step 2

Heat a large stockpot over medium-high heat until hot, add in the diced carrots, onion, and celery. Stir the mixture occasionally with a wooden spoon. Add in the black peppercorns and kosher salt and stir well again.
Step 3

Add in the cooking liquid from the chicken thighs as well as a quart of chicken bone broth. Add the shredded chicken thighs to the broth and bring the mixture to a boil.
Step 4

While the soup is coming up to a boil, make the dumpling dough. Combine the almond flour, psyllium husk powder, baking powder, and kosher salt. To a ½ boiling water, add 1 tsp apple cider vinegar. Pour the vinegar mixture into the dry ingredients and mix well with a spatula or wooden spoon. Add in the egg and mix well to combine.
Step 5

Set up another small saucepan with boiling water. Drop ⅓ of the dumpling dough into the water using one teaspoon-sized scoop. It should make 18 dumplings (three for each serving). Boil each batch of dumplings for four minutes. Repeat with the remaining dumpling dough.
Step 6

To serve the soup, add three dumplings to a boil and top it with the hot soup. Add chopped parsley on top.