This recipe is designed to teach everyone how to make keto chicken and dumplings
Course Main Course
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6servings
Calories 547kcal
Ingredients
6TBSbutter
2mediumcarrots, thinly slicedmore or less according to taste
2medium celery stalks, thinly slicedmore or less to taste
10gramscoconut flour (1 1/2 TBS)
32ozchicken broth (4 cups)
12ozfull fat canned coconut milk or milk of choice (1 1/2 cups)
1lbchicken, cooked and chopped
1TBSdry herbs and spices of choice, adjust to tasteI use garlic powder, onion powder and dry thyme
salt and pepper to taste
Dumplings
112gramscoconut flour (1 cup)
5gramsbaking powder (1 tsp)
26gramsgolden flax seed meal (1/4 cup)
2gramsxanthan gum or psyllium husk powder (1/2 tsp)
1/2tspsalt
1/4tsppepper
2tspdry herbs and seasonings of choice, optionalI use garlic powder, dry parsley, dry oregano and dry sage
6ozfull fat canned coconut milk or milk of choice (3/4 cup)
4TBSbutter, melted and cooled
1/2cuproom temperature water
Instructions
Soup
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
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