Craving the ultimate comfort food? This Creamy Low-Carb Chicken and Dumplings recipe delivers all the warmth and satisfaction of the classic dish, minus the carbs! Imagine tender chicken and vegetables swimming in a rich, savory broth, perfectly thickened and crowned with light, fluffy almond flour dumplings. It’s a hearty, soul-soothing, one-pot meal perfect for chilly evenings or any time you need a comforting keto-friendly hug in a bowl.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yields: 8 servings
Serving Size: Approx. 1 cup
Equipment: Dutch oven or large, heavy-bottomed pot, 1 tablespoon scoop (optional)
Ingredients:
For the Chicken & Stew:
- 4 cups (approx. 1L) Chicken Broth (low-sodium preferred)
- 1 cup (240ml) Water
- 2 tablespoons (28g) Unsalted Butter
- 1/2 cup (120ml) Heavy Cream
- 1 pound (454g) Boneless, Skinless Chicken Breast, cut into bite-sized pieces (approx. 1-inch)
- 1 cup Diced Celery (about 2 medium stalks)
- 1 cup Sliced Mushrooms or 1 cup Chopped Green Beans (optional low-carb vegetables)
- 2 teaspoons Poultry Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Basil
- 1/2 teaspoon Black Pepper
- 1/2 to 1 teaspoon Xanthan Gum (use 1/2 tsp first for thickening)
For the Low-Carb Dumplings:
- 1 1/2 cups (168g) Finely Ground Almond Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 tablespoon (14g) Unsalted Butter, softened
- 1 large Egg, lightly beaten
- 1/4 to 1/3 cup (60-80ml) Heavy Cream or Unsweetened Almond Milk (use 1/4 cup initially)
Instructions:
- Simmer Broth Base: Combine chicken broth, water, 2 tbsp butter, poultry seasoning, onion powder, garlic powder, 1 tsp salt, parsley, basil, and pepper in a Dutch oven or large pot. Bring to a boil over medium heat.
- Cook Chicken: Carefully add the chicken pieces to the boiling broth. Reduce heat slightly, cover, and simmer for 5-7 minutes until chicken is just cooked through.
- Add Cream & Vegetables: Stir in the 1/2 cup heavy cream and the diced celery and mushrooms/green beans (if using). Return the mixture to a gentle simmer.
- Thicken Stew: Ensure the stew is simmering gently. Slowly and evenly sprinkle 1/2 teaspoon of xanthan gum over the liquid while whisking constantly and vigorously for about 30 seconds. The stew will start to thicken. If a thicker consistency is desired after a minute, whisk in the remaining xanthan gum (up to 1/2 tsp more) in the same manner. Whisking continuously while sprinkling prevents clumps.
- Prepare Dumpling Batter: While the stew simmers, make the dumpling batter. In a medium bowl, whisk together the almond flour, baking powder, and 1/2 tsp salt. Add the 1 tbsp softened butter, beaten egg, and start with 1/4 cup heavy cream (or almond milk). Use a fork to mix until just combined into a thick, sticky batter (similar to drop biscuit dough). Be careful not to overmix. If it seems too dry, add more liquid one teaspoon at a time until it holds together.
- Cook Dumplings: Drop rounded tablespoonfuls of the batter directly into the gently simmering stew (a 1 tbsp cookie scoop works perfectly). Try to space them out slightly.
- Simmer & Finish: Once all dumplings are added, reduce the heat to low, cover the pot securely, and let simmer undisturbed for 12-15 minutes. The dumplings should puff up slightly and be cooked through (a toothpick inserted should come out clean or with moist crumbs). The stew will also continue to thicken slightly.
- Serve: Gently stir the stew. Taste and adjust seasoning (salt/pepper) if necessary. Ladle the creamy chicken and dumplings into bowls and serve immediately.
Estimated Nutrition Information:
Per Serving (Approx. 1 cup, based on 8 servings)
- Calories: 327 kcal
- Total Fat: 25g
- Saturated Fat: 9.4g
- Total Carbohydrates: 6.2g
- Dietary Fiber: 2.5g
- Sugars: 1.5g
- Net Carbohydrates: 3.7g
- Protein: 19.7g
- Sodium: 666mg
Disclaimer: Nutritional information is meticulously calculated using standard food composition databases (USDA SR Legacy and equivalent) but should be considered an estimate. Actual values can vary based on specific ingredient brands, precise measurements, vegetable choices, chicken leanness, and potential ingredient substitutions.
