Keto Chicken & Dumpling Soup

Keto Chicken & Dumpling Soup (Low-Carb)
Ingredients

2 lbs chicken breast or thighs (shredded after cooking)

4 cups chicken broth (unsweetened, low-sodium)

½ cup heavy cream

4 oz cream cheese (softened)

2 tbsp butter

½ cup chopped celery

½ cup chopped onion

2 garlic cloves, minced

1 tsp thyme

1 tsp rosemary

Salt & pepper to taste

For the keto “dumplings”:

1 cup almond flour

1 large egg

1 tsp baking powder

½ cup shredded mozzarella (optional, for extra hold)

Pinch of salt

Instructions

Cook the chicken:
Boil or slow-cook the chicken in broth until tender. Shred with two forks.

Make the soup base:
In a pot, melt butter and sauté onion, celery, and garlic until softened. Add thyme, rosemary, salt, and pepper. Stir in shredded chicken and broth.

Creamy touch:
Add cream cheese and heavy cream. Stir until smooth and slightly thickened.

Prepare the dumplings:
In a small bowl, mix almond flour, egg, baking powder, mozzarella, and salt into a sticky dough. Form into small spoon-sized drops.

Cook dumplings in soup:
Drop the dumpling dough into the simmering soup. Cover and let cook for 7–10 minutes, until dumplings firm up.

Finish & serve:
Taste and adjust seasoning. Serve hot with extra black pepper on top.

 Macros (approx. per serving, 6 servings):

Net carbs: ~4g

Fat: 20–25g

Protein: 28–30g