November 24, 2022

The Easiest And Best Keto Chicken And Dumplings

Keto Chicken And Dumplings

This recipe is designed to teach everyone how to make keto chicken and dumplings

Course: Main Course

Prep Time: 10

Cook Time: 25

Servings: servings

Calories: 547kcal

6 TBS butter
2 medium carrots, thinly sliced more or less according to taste
2 medium celery stalks, thinly sliced more or less to taste
10 grams coconut flour (1 1/2 TBS)
32 oz chicken broth (4 cups)
12 oz full fat canned coconut milk or milk of choice (1 1/2 cups)
1 lb chicken, cooked and chopped
1 TBS dry herbs and spices of choice, adjust to taste I use garlic powder, onion powder and dry thyme
salt and pepper to taste

112 grams coconut flour (1 cup)
5 grams baking powder (1 tsp)
26 grams golden flax seed meal (1/4 cup)
2 grams xanthan gum or psyllium husk powder (1/2 tsp)
1/2 tsp salt
1/4 tsp pepper
2 tsp dry herbs and seasonings of choice, optional I use garlic powder, dry parsley, dry oregano and dry sage
6 oz full fat canned coconut milk or milk of choice (3/4 cup)
4 TBS butter, melted and cooled
1/2 cup room temperature water

Place the butter into a 5-quart saucepan and allow to fully melt over medium-high heat stirring occasionally. Add the carrots and celery. Stir to fully coat with the butter. Cook about 5 minutes stirring occasionally until the vegetables are softened
Sprinkle in the coconut flour and stir and cook about 1 minute to lightly coat the vegetables. Add the broth and milk. Stir to combine. Add the chicken, dry seasonings, salt and pepper. Stir to fully combine. Bring to a low boil, reduce heat to low and allow to simmer while making the dumplings

Sift the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients. Stir in the milk and melted butter until all the dry ingredients are moist. Gradually add the water until the ingredients begin combining
Scrape the sides of the bowl and push the dough to the center of the bowl. Use hands and form the dough into a smooth ball. Massage the dough for about 30 seconds or until a smooth dough forms. Shape the dough back into a ball, place it back into the mixing bowl and allow to sit about 2 minutes so the ingredients can bind better
Scoop the dough out about 2 TBS at a time and shape each scoop into a smooth ball. (You can change the size or shape of the dumplings according to your preference)
Increase the heat for the soup to medium-low. Drop the dumplings one at a time into the boiling soup. Make sure the dumplings are spread apart and fully covered in the soup. Bring the mixture to a low boil and reduce the heat to low. Cover and cook 20 to 25 minutes or until the dumplings are no longer sticky
Remove from the heat. Uncover and serve immediately. Store leftovers in an airtight container, in the refrigerator up to 3 days