Low carb chicken and dumplings brings all the creamy, comforting warmth of the classic Southern dish to your table without the heavy carbs. Instead of flour-based dumplings, this version uses a clever combination of almond flour and coconut flour to create tender, fluffy bites that soak up the rich, savory broth. It’s a genuinely satisfying one-pot meal that fits seamlessly into a low-carb or keto lifestyle, and it comes together in about an hour.
Ingredients
- 2 tbsp (28 g) butter or olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 celery ribs, diced (about 1 cup / 100 g)
- 2 medium carrots, peeled and diced (about 1 cup / 120 g) – optional for lower carb, omit or use 1/2 cup
- 3 cloves garlic, minced
- 1.5 lb (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 6 cups (1.4 L) chicken broth, preferably unsalted or low-sodium
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt, plus more to taste
- 1 cup (240 ml) heavy cream or full-fat coconut milk (for dairy-free)
- 1/4 cup (30 g) almond flour, for thickening
- 1 large egg
- 1 cup (100 g) almond flour (for dumplings)
- 1/4 cup (30 g) coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp (28 g) cold butter, cut into small pieces
- 1/3 cup (80 ml) cold water, or as needed
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, celery, and carrots (if using). Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. The chicken does not need to be cooked through at this point.
- Pour in the chicken broth, scraping up any browned bits from the bottom. Add the thyme, rosemary, black pepper, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- While the soup simmers, make the dumpling dough. In a medium bowl, whisk together 1 cup almond flour, coconut flour, baking powder, and 1/4 tsp salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg and 1/3 cup cold water. Stir with a fork until a soft dough forms. If it’s too dry, add water 1 tablespoon at a time; if too sticky, add a little more almond flour. Let the dough rest for 5 minutes.
- After the soup has simmered, remove the lid. In a small bowl, whisk the heavy cream with the 1/4 cup almond flour until smooth. Stir this mixture into the soup. Bring to a gentle boil and cook for 2-3 minutes, until slightly thickened.
- Reduce heat to low. Using a small cookie scoop or two spoons, drop rounded tablespoons of the dumpling dough onto the surface of the simmering soup. You should have about 12-14 dumplings. Do not stir.
- Cover the pot and simmer gently for 15-18 minutes, until the dumplings are puffed and cooked through (a toothpick inserted into a dumpling should come out clean). The internal temperature of the chicken should reach 165°F (74°C) as per USDA FSIS guidelines; check with a food thermometer if needed.
- Once the dumplings are done, taste the soup and adjust seasoning with salt and pepper. Serve hot, spooning the dumplings and broth into bowls.
Tips
- Don’t overwork the dough: Mix the dumpling dough just until it comes together. Overmixing develops gluten (even in almond flour) and makes the dumplings tough.
- Keep the heat low: When adding the dumplings, the soup should be at a gentle simmer, not a rolling boil. High heat can break the dumplings apart.
- Thickening: The almond flour slurry thickens the broth nicely. If you prefer a thinner soup, use only 2 tablespoons of almond flour. For a thicker, richer broth, add an extra tablespoon of cream.
- Substitutions: For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. The coconut milk will add a subtle coconut flavor, which pairs well with the herbs.
Serving Suggestions
Serve this low carb chicken and dumplings as a hearty main course. It pairs well with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a more substantial meal, add a side of steamed broccoli or roasted asparagus. A sprinkle of fresh parsley or chives on top adds color and brightness.
Variations
- Vegetable Boost: Add 1 cup of chopped mushrooms or zucchini along with the celery for extra vegetables. Sauté them with the aromatics to release their moisture.
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the broth for a spicy twist.
- Herb Dumplings: Stir 1 tablespoon of chopped fresh parsley or chives into the dumpling dough for added flavor.
- Chicken Thighs vs. Breast: Thighs are more forgiving and stay moist during the simmering time. If using breasts, be careful not to overcook them; add them a few minutes later or check for doneness earlier.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. The dish will keep for up to 3-4 days. The dumplings will absorb some liquid and soften, but the flavor remains excellent. To reheat, place individual portions in a saucepan over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Heat until warmed through, about 5-7 minutes. Alternatively, reheat in the microwave in 1-minute intervals, stirring in between. The soup can be frozen for up to 3 months, but the dumplings will become very soft and may break apart upon thawing; for best texture, freeze the soup without dumplings and add fresh ones when reheating.
Frequently Asked Questions
Can I use a different flour for the dumplings? Yes, you can substitute the almond flour with an equal amount of sunflower seed flour for a nut-free option. The texture will be slightly different, but the dumplings will still hold together. Coconut flour is very absorbent, so it cannot be swapped 1:1; stick to the ratio in the recipe.
Why are my dumplings falling apart? This usually happens if the dough is too wet or if the soup is boiling too vigorously. Make sure to let the dough rest for 5 minutes before shaping, and keep the heat low when simmering the dumplings. Also, avoid stirring the soup while the dumplings cook.
Can I make this in a slow cooker? Yes, you can cook the chicken and broth mixture in a slow cooker on low for 4-6 hours. About 30 minutes before serving, thicken the broth with the cream and almond flour slurry, then drop the dumplings on top and cover. Cook on high for 30-40 minutes until the dumplings are done.
Is this recipe keto-friendly? Yes, this recipe is low in carbs and suitable for a keto diet. The main carbs come from the vegetables and a small amount from the almond and coconut flours. Each serving contains approximately 8-10 grams of net carbs, depending on the vegetables used and the specific brands of flour.
Can I use leftover cooked chicken? Absolutely. If you have leftover shredded chicken, add it in step 2 and skip the browning step. Just simmer the broth for 10 minutes to meld the flavors, then proceed with the thickening and dumplings. The cooking time will be shorter, so check the chicken temperature to ensure it reaches 165°F (74°C) if reheating.
How do I know when the dumplings are cooked through? The dumplings are done when they are puffed up, firm to the touch, and a toothpick inserted in the center comes out clean. This typically takes 15-18 minutes. The internal temperature of the dumplings should be at least 165°F (74°C) as they contain egg.
Related
- Is Onion Powder Low FODMAP? Facts & Swaps
- Is Almond Flour Low FODMAP? Facts & Tips
- Is Black Pepper a Spice? Facts & Uses
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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