Gluten-Free Keto Chicken and Dumplings
A low-carb twist on the classic comfort dish, featuring tender chicken thighs simmered in aromatic herbs and topped with pillowy coconut flour dumplings made with melted mozzarella. The dumplings use a fathead dough technique, creating satisfying texture without traditional wheat flour. Perfect for cold weather comfort food that fits ketogenic dietary needs. The rich, herb-infused broth and hearty chicken provide warmth and satisfaction, while the innovative dumplings deliver familiar comfort food appeal.
Ingredients
- 1 tablespoon olive oil
- 6 meat bones, skin on chicken thighs, about 2 lbs
- 4 stalks celery, chopped
- 1 medium onion
- 2 tablespoons fresh thyme
- 3 cloves garlic
- 2 bay leaves
- 1 stick butter, melted
- 2 cups chicken stock
- 4 cups water
- ½ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- 2 cups mozzarella cheese
- 3 egg yolks
Instructions
- 1
Heat olive oil in a large dutch oven
- 2
Season chicken with salt and pepper
- 3
Brown chicken 4 to 6 minutes per side
- 4
Transfer chicken to a plate
- 5
Add chopped celery, onions, thyme and garlic to drippings and cook until vegetables are soft, about 5 to 7 minutes
- 6
Add water, chicken stock, and butter
- 7
Shred chicken with a fork, discard bones, and return to dutch oven
- 8
Add bay leaves
- 9
Bring mixture to a simmer and cook 20 to 30 minutes until chicken is fully cooked
- 10
Heat mozzarella cheese in microwave for 1 to 1.5 minutes until fully melted
- 11
Combine egg yolks with baking powder and xanthan gum in a small bowl, mix until smooth
- 12
Add coconut flour and egg yolk mixture to melted cheese
- 13
Mix with a spoon until too thick to mix
- 14
Dump dough onto nonstick surface
- 15
Knead dough with hands until smooth
- 16
Roll out dough to about 12x18 inches and 1/4 inch thick
- 17
Cut strips of dough using pizza cutter
- 18
Sprinkle dough strips with coconut flour to prevent sticking
- 19
Add 4 or 5 strips of dough to hot soup at a time
- 20
Cook dumplings for about 3 minutes
Tips
Use a silicone mat when working with the dumpling dough to prevent sticking and make cleanup easier.
Don't roll the dumplings too thin or they'll fall apart in the soup - 1/4 inch thickness is key.
Add dumpling strips gradually to avoid overcrowding and ensure even cooking.
Good to Know
Refrigerate up to 3 days. Dumplings may soften slightly when stored.
Prepare chicken and vegetables up to 1 day ahead. Make dumplings fresh for best texture.
Serve immediately while dumplings are firm and soup is hot.
Common Mistakes
Avoid making dumpling dough too thin to prevent it from falling apart in the soup
Don't add all dumpling strips at once to prevent overcrowding and uneven cooking
Substitutions
FAQ
Can I make the dumplings ahead of time?
Dumplings are best made fresh as they can become soft when stored. Prepare the dough and cut strips just before adding to the soup.
What if I don't have xanthan gum?
The dumplings may be slightly less cohesive but will still work. You can try substituting with an equal amount of psyllium husk powder.
How long will leftovers keep?
Store in refrigerator for up to 3 days. The dumplings will soften but the soup will still be delicious when reheated.