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Keto Chicken and Dumplings (Whole30 + Paleo)

KMFPW30
October 23, 2020 | Author: Ashley McCrary

This Keto Chicken and Dumplings is not only comforting and cozy, but it’s also requires simple and clean ingredients. Savory chicken soup with gluten free and low carb dumplings. Whole30, Keto, Paleo and Gluten Free. 

Ok y’all, this may be my favorite recipe to ever hit the blog. I have worked and worked to make this Keto Chicken and Dumplings perfect and I finally got it right. I grew up eating chicken and dumplings on most fall and winter weekends growing up. Oh my goodness, my momma would make her dumplings using Bisquick and it was like eating a bowl of pure heaven.

A top view of the chicken and dumplings

My mom always kept her recipe pretty simple and didn’t include veggies like a lot of other recipe. Simply, broth, chicken, dumplings with salt and pepper. Y’all, it was simply amazing. So warming and comforting with very few ingredients. My goal was to create a recipe that would give me the same cozy feeling and I succeeded. This recipe is Whole30, Keto, Paleo, and Gluten/Dairy Free.

Click here to watch the FULL Keto Chicken and Dumpling step by step cooking video!

Ingredients needed for this Keto Chicken and Dumplings:

Keto Chicken and Dumplings Pinterest Pin
A close up view of the chicken and dumplings

How to make:

Stove Top Chicken Soup:

Soup:
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).
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). 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. 

Dumplings:
While the soup is simmering, to a large mixing bowl, add the almond flour, coconut flour, parsley, baking powder and salt/pepper. Mix together. Once combined, add in the large egg and coconut milk. Mix until it becomes a dough like mixture. Use your hands to form and pack the dough into 18-24 small or medium dumplings. Drop the dumplings into the simmering soup and allow to cook for 5 minutes. Make sure not to overcook or they will dissolve. Just heat them enough to cook through. Garnish with fresh thyme and enjoy!

Slow Cooker Version:

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. 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 15 minutes, or until they’re cooked through. Garnish with fresh thyme and enjoy!

Side view of the chicken and dumplings

Tips and Tricks:

  • Make sure not to boil your chicken too long. This will make it rubbery. 
  • Use a hand held mixer for easy shredded chicken. 
  • When making the dumplings, you may have to press it in your hands a few times and pack it together to get a perfect ball. It may be crumbly at first but the more you pack it together, the better the ball form will be. 
  • Don’t cook the dumplings too long or they will dissolve. I always cook between 5-7 minutes.

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Keto Chicken and Dumplings (Whole30 + Keto)

This Keto Chicken and Dumplings is not only comforting and cozy, but it also requires simple and clean ingredients. Savory chicken soup with gluten free and low carb dumplings. Whole30, Keto, Paleo and Gluten Free. 

  • Total Time: 1 hour
  • Yield: Serves 8

Ingredients

Scale

Chicken Soup

  • 3 pounds boneless chicken breasts, cooked and shredded
  • 1 large yellow onion, peeled and chopped
  • 8 cups chicken broth
  • 1 tablespoons ghee
  • 3 garlic cloves, minced
  • Salt and pepper to taste 
  • Thyme for garnish
  • 3/4 cup canned coconut milk, unsweetened
  • 1/4 teaspoon xanthan gum

Dumplings:

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon xanthan gum*
  • 1 tablespoon ghee, melted
  • 1 teaspoon parsley
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1/2 cup coconut milk, canned unsweetened
  • 1 large egg

Instructions

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. 

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!

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!

Notes

  1. Make sure not to boil your chicken too long. This will make it rubbery. 
  2. Use a hand held mixer for easy shredded chicken. 
  3. Feel free to sub tapioca or arrowroot flour for the xanthan gum.
  4. When making the dumplings, you may have to press it in your hands a few times and pack it together to get a perfect ball. It may be crumbly at first but the more you pack it together, the better the ball form will be. 
  5. Don’t cook the dumplings too long or they will dissolve. I always cook between 5-7 minutes.
  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup/Entrees
  • Method: Stovetop/Crockpot
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving with 3 dumplings
  • Calories: 450
  • Sugar: 2
  • Sodium: 566
  • Fat: 20
  • Carbohydrates: 12
  • Fiber: 4
  • Protein: 45
  • Cholesterol: 155

Keywords: Chicken and Dumplings, Comfort Food, Keto Chicken and Dumplins, Whole30, Paleo

Pin this Keto Chicken and Dumpling recipe to your Pinterest Board:

Keto Chicken and Dumplings Pinterest Pin

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37 thoughts on "Keto Chicken and Dumplings (Whole30 + Paleo)"

  1. Anastasia Daigle says:

    This recipe did not disappoint! It was just what I needed warm and delicious!

    1. Ashley McCrary says:

      I am so happy to hear this. Thank you so much

  2. Marisa says:

    I plopped the dumplings in and set a timer for 5 mins and they still dissolved. I wonder if my heat was too high! Here is what I will say: we still absolutely gobbled this up, it was so so delicious. Next time I will just cook the dumplings for a little shorter time.

    1. Ashley McCrary says:

      So happy you still liked it. Yes, you absolutely have to have it at a low simmer or it will dissolve. Thank you for feedback.

  3. Julie says:

    I’ve never watched any of your videos before until this one and this is like I’m watching tv 📺 it’s that good! You have a comforting voice! Now onto the recipe, oh my goodness this sounds magically yummy and I can’t wait to try this!

  4. Jill says:

    So delicious…even the picky eater loved it. My husband was late getting home so the dumplings dissolved (definitely the cooks fault!) but still so delicious.

    Quick question- recipe calls for xanthum flour, but I could not find where that was added. Where did I miss that step?? It was delicious regardless!!

    1. Ashley McCrary says:

      Thank you so much. Glad you loved it. Yes it’s in the instructions. It’s under the step
      with dumplings.

      1. Terra Milliken says:

        Question – Xantum Gum is listed under soup and dumpling ingredients. Does it just go into the dumplings? Cannot wait to try this one!

  5. Danielle says:

    Any advice on what settings to use if this were to be prepared in an instapot?

    1. Ashley McCrary says:

      Oh girl! I would love to help on this, but I have not made this in the Instant Pot. I would have to test this out before giving any feedback.

  6. Meagan says:

    Hi! First, the base turned out great (chicken, broth, veggies), but sadly the dumplings dissolved. I tested 1 and it dissolved in 3 minutes. I adjusted the “barely simmer” down to nothing (figuring the base was still hot enough to cook them). Then I put the rest in and those dissolved 🙁 What would fix this? Less milk? More egg or xanthan gum? Thanks!! I look forward to trying this again.

    1. Ashley McCrary says:

      That’s a bummer. I have tested it multiple times and mine has not dissolved. I think this is just a common mishap with dumplings in general. I would suggest maybe removing the pot from the heat all together. The recipe itself is correct and I wouldn’t add or take anything out.

  7. Agatha Carducci says:

    Do you cover with a lid while cooking dumplings? I do with other dumplings but don’t want to ruin this. Tx

    1. Ashley McCrary says:

      I wouldn’t cover. The almond flour will dissolve if you not careful!

  8. Jacquelin Certain says:

    It’s like a hug from my pop pop but with healthy ingredients

    1. Ashley McCrary says:

      Oh this is so sweet. Thank you!

  9. Kari says:

    I must be missing something because I can’t see where you talk about xanthan gum in the dumpling process. I want to make this recipe because it looks delicious but the dumplings are my husband’s favorite part and I am new to low carb so I wanted to get it right (and trick him into eating healthier as well) 🙂

    1. Ashley McCrary says:

      Hi. Yes, it is included in the instructions and ingredients. Be sure to look at step one under the dumplings. Thank you

  10. Meagan says:

    My whole family loved this recipe! My husband isn’t a fan of subbing ingredients in classic dishes like chicken & dumplings but he had THIRDS of this recipe. So yummy!

  11. Marisa Hernandez says:

    This recipe has quickly become one of my go to favorites. It is delicious and comforting. 💜

  12. Jessica Evelsizer says:

    Any ideas for an egg replacement here? We have an egg allergy in the house.

  13. Anna says:

    Was difficult to find when and how to add xanthan gum. I dissolved it in some hot broth before adding it too the pot and stirring well to distribute it evenly. Avoiding those little white blobs throughout. The dumplings turned out perfectly! I used an 1/8 cup to measure out before rolling into balls. Gently set them in the top of the simmering broth, no lid, set the timer for seven minutes. No stirring! After seven minutes I gently scooped them out with a slotted spoon and set aside in their own dish so they wouldn’t over cook or get smooshed when scooping out the chicken and sauce. Then set them on top of the dished chicken and sauce. Perfect! My boyfriend and I ate this for dinner the following night too! I’m wondering if these would make a good gnocchi? Been looking for a pasta like dough that actually has a pasta texture.

    1. Ashley McCrary says:

      Thanks for your write up. Glad you liked it. But, under step one for “dumplings” it clearly states where to add xanthan gum. Thanks so much.

      1. Ashley McCrary says:

        And I also have a step by step video for this recipe.

  14. Nova says:

    Could you use almond/cashew milk?

    1. Ashley McCrary says:

      I really recommend canned coconut milk because it is thick. I’m not sure it would turn out the same with almond or cashew. Canned coconut is best

  15. Kirsty says:

    Could I make this for 2 and would I just divide the ingredients by 4? Looks so delish!

    1. Ashley McCrary says:

      Absolutley!

  16. Kim Rychlick says:

    Great recipe! It was perfect for us. The dumplings held together well. Everyone enjoyed the treat. I mixed the dumpling ingredients well then shaped into 18 dumplings rolling each one by hand. So I did handle them a lot. This might be one reason mine stayed together so well. I also made sure my broth was not bubbling. I think this might be the culprit as to why they are falling apart for some. Enjoy!

  17. Erin Hutson says:

    Can you substitute white milk or heavy whipping cream for the coconut milk

    1. Ashley McCrary says:

      Hi Erin,

      You absolutely can if you are not focusing on Whole 30 or Paleo. Thanks for your message.

  18. Suzanne Wynn says:

    This is SO yummy! Almost as good as granny’s. Hubbs says the dumplings taste like the ones he remembers growing up (he’s from Alabama. I’m from Georgia. This is HIGH praise lol) My granny made the noodle-kind of dumplings tho. So while this is really yummy, it’s not quite the chicken n dumplings I remember. Still looking for those.
    That said, I noticed lots of trouble with the dumplings falling apart so I made mine early in the process and allowed them to dry. I even baked them a few minutes- 350 for like, 5 mins. They browned a smidge on the bottom but FWIW, mine are still in tact after spending the night in the broth in the fridge lol.
    Thanks so much for such a yummy recipe!

  19. Lisa says:

    Is there anything we can sub for ghee?

    1. Ashley McCrary says:

      You can use butter

  20. Darla Bugg says:

    I loved this recipe, I add fresh chopped asparagus, celery and carrots for my husband. I cooked my chicken with chicken bouillon and strained it for my soup base. The dumplings have a fluffy, light matzo ball consistency. I was cautious to barely simmer the soup and the dumplings stayed solid. My husband had two bowls, so delicious!

  21. Squixy says:

    I’m a long-time keto recipe cook and I gotta say that this was pretty good… For a keto recipe. If u are expecting these to be glutenous, flour-based doughy dumplings they are not those… But they come close considering they are almond flour. They are a little sweeter and not as snooth (read: grit, because almonds.) but for standard keto fare, this is good.
    I feel like there is some real opportunity to get adventurous and make some weird Asian/southern fusion with ginger and lemongrass here merely because the coconut flavors were really overpowering for me… But I like that weird stuff. The dumplings held together much more than I was expecting, but I did have a bit of rogue almond flour gritting up the broth by the end. Overall, I wish I could give this three and a half stars, but I’m rounding up to four because I want to experiment with it in the future… Just don’t expect your mama’s dumplings. 🙂


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Grab the full recipe over in the link in bio 
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