Keto Chicken and Dumplings (Whole30 + Keto)

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Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 8
Keto Chicken and Dumplings (Whole30 + Keto)
Savory chicken soup with gluten free and low carb dumplings.

Ingredients


1 1/3 kg Chicken breast, boneless, skinless (cooked and shredded)
1 large White onion (peeled and chopped)
8 cup Chicken broth (stock)
1 tbsp Ghee
3 clove(s) Garlic (minced)
1 pinch Salt and pepper (to taste)
1 tbsp, leaves Thyme, dried (for garnish)
3/4 cup coconut milk (canned; unsweetened)
1/4 tsp Xanthan gum
1 1/2 cup Almond flour
1/2 cup Coconut flour
1 tsp Xanthan gum
1 tbsp Ghee (melted)
1 tsp Parsley, dried
1/2 tsp Salt (sea)
1/4 tsp Black pepper
1 tsp Baking powder
1/2 cup coconut milk (canned unsweetened)
1 large Egg

Instructions


  1. Stove Top Chicken Soup:

    1. Add a large pot of water with the chicken breast along with salt and pepper over medium/high heat and bring to a boil. Cover with a lid and lower the heat slightly.  Allow this to simmer for 10-12 minutes. Cooking time will depend on the size of the chicken breasts. The internal temperature should be 165F. (Make sure not to over cook them or they will become rubbery).
    2. Remove the chicken from the pot and pour out the water. Set the pot to the side. Allow to sit for 10 minutes. Once cool, transfer the cooked chicken to a large mixing bowl and shred using a hand held mixer or a fork. (I find that the hand held mixer is a much easier way to shred chicken quickly).
    3. Transfer the large pot back over medium heat along with 2 tablespoons of ghee, minced garlic and the chopped onions. Cook over medium heat until the onions are translucent, around 3 minutes or so. Once the onions are cooked, add the shredded chicken, chicken broth, coconut milk and salt/pepper (I use 1 teaspoon salt and 3/4 teaspoon black pepper). Allow to simmer for 20 minutes. Add in the 1/4 tsp xanthan gum. Mix together. 

  2. Dumplings:

    1. While the soup is simmering, to a large mixing bowl, add the almond flour, coconut flour, parsley, baking powder, xanthan gum and salt/pepper. Mix together. Once combined, add in the large egg, ghee and coconut milk. Mix until it becomes a dough like mixture. Use your hands to form and pack the dough into 18 medium dumplings. 
    2. Drop the dumplings into the simmering soup (on low heat) and allow to cook for 2-3 minutes, uncovered. Keep an eye on them as they cook and make sure not to overcook or they will dissolve, low heat is a must) Just heat them enough to cook through. 
    3. Garnish with fresh thyme and enjoy!

  3. Slow Cooker Version:

    1. Add a small skillet over medium/high heat. Place the ghee, minced garlic and chopped onions in the skillet and cook until the onions are translucent, around 3 minutes. 
    2. Transfer the chicken broth, raw chicken, salt/pepper, cooked onions, and garlic to the slow cooker. Cook on low for 8 hours, or until the chicken is cooked through. Remove the chicken pieces from the pot and allow to cool. Shred the chicken and then turn the heat up to high and add the coconut milk and dumplings to the slow cooker, allowing them to cook for 3-5 minutes, or until they’re cooked through.
    3. Garnish with fresh thyme and enjoy!

! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.

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