Low Carb Chicken and Dumplings

Sometimes, after a long day, the thought of a warm, comforting bowl of chicken and dumplings feels like a soothing embrace. It’s the kind of dish that wraps you in coziness, allowing you to briefly forget the outside world. While traditional recipes often come packed with carbs, this low-carb version offers all the flavors and texture without the heavy feel. It’s a dish that delivers both simplicity and joy, perfect for weeknight meals or special gatherings.

Why This Recipe Works

Cooking should be enjoyable, and this low-carb chicken and dumplings recipe embodies that spirit. First, it’s a low-carb dish that fits seamlessly into your meal rotation. Whether you’re following a specific eating plan or simply trying to eat healthier, this recipe offers a satisfying option that won’t leave you feeling deprived. It’s a dish that feels indulgent but remains aligned with your dietary goals.

What makes this recipe even more appealing is its realistic long-term viability. With approachable ingredients and straightforward cooking steps, it’s not just a one-time wonder. People find themselves returning to this chicken and dumplings recipe time and again, building their evening routines around it. It’s truly a comforting meal that invites second helpings without the guilt.

How the Recipe Comes Together

Cooking should engage all your senses think of vibrant colors, tantalizing smells, and a pot bubbling with warmth. As you gather your ingredients, the anticipation builds. The aroma of sautéing vegetables combines with herbes de Provence, welcoming you to the kitchen like an old friend. You’ll be surprised at how therapeutic the cooking process can be, transforming simple items into a nurturing meal.

Not only does this recipe align with low-carb living, but it also minimizes the mental load no complicated techniques or unconventional ingredients to track down. The blend of flavors and textures creates an experience worth savoring. Let’s dive straight into what you will need for this beloved comfort dish.

Ingredients That Actually Matter

Here’s what makes up this mostly hearty dish, with options for personal touch where you want it:

• 2 tbsp avocado oil or olive oil (divided)
• 2 lbs boneless skinless chicken thighs
• 2 tbsp herbes de Provence
• 1/4 tsp sea salt
• 1 large yellow onion
• 3 garlic cloves (minced)
• 3 carrots
• 3 celery stalks
• 3 tbsp fresh sage
• 2 tbsp sherry vinegar or balsamic
• 5 cups chicken broth
• 1 cup heavy cream
• 3/4 cup blanched almond flour
• 1/4 cup coconut flour
• 1 tsp xanthan gum
• 1/2 tsp baking powder
• 3 tbsp freshly grated parmesan cheese
• 1/4 tsp sea salt
• 1 tbsp butter (melted)
• 1 large egg

This lot includes tried-and-true flavors that nourish and satisfy. Don’t hesitate to swap chicken thighs for breasts if you prefer, but thighs provide a rich flavor and juicy texture. Consider substituting vegetables based on what’s in-season for varied flavors. Cooking is all about experimenting, so take those liberties where you see fit.

Step-by-Step Directions

Cooking can be a delightful process when you break it into manageable steps. Here’s how to create your low-carb chicken and dumplings:

1. Heat a large soup pot or Dutch oven over medium-high heat. Once hot, coat with 1 tbsp oil.
2. Season the chicken thighs with herbes de Provence and sea salt. Place chicken inside the pot, browning both sides for a few minutes. It’s okay if the chicken isn’t fully cooked through at this stage.
3. Set aside the chicken and reduce the heat to medium.
4. Add the remaining oil to the pot, then toss in the vegetables: onion, carrots, celery, garlic, and fresh sage. Sauté for about 4–5 minutes until they start to soften.
5. Pour in the sherry vinegar to deglaze the pan, scraping up any delicious bits stuck to the bottom.
6. Return the browned chicken back to the pot, pour in the broth, and bring everything to a boil. Reduce to a simmer and let it cook for approximately 15–20 minutes until the chicken is cooked through.
7. Meanwhile, prepare the dumplings by mixing together the almond flour, coconut flour, xanthan gum, baking powder, parmesan cheese, and salt in a bowl.
8. Stir in the egg and melted butter until the mixture is thick but well combined.
9. Remove the chicken once cooked and shred it. Then return it to the pot along with the heavy cream.
10. Add small dumpling balls into the soup. Cover and let simmer for about 12–15 minutes, or until the dumplings have doubled in size.
11. Serve hot, garnished with additional parmesan cheese, sea salt, and freshly chopped herbs if desired.

Cooking your low-carb chicken and dumplings can involve a satisfying rhythm. Have a moment of zen as you witness the transformation from raw ingredients to a nourishing meal.

Serving Low Carb Chicken and Dumplings

At last, the moment arrives when you can serve this lovely dish. The inviting aromas will have everyone gathering around to find out what’s cooking. Each spoonful offers hearty chunks of chicken, tender vegetables, and luscious dumplings that soak in flavors, making every bite something special.

Pair this meal simply with a green salad dressed in lemon vinaigrette or steamed vegetables for a balanced meal. Think of it as a hearty hug on chilly nights or a delightful centerpiece for a family gathering. Your loved ones will appreciate not just the effort but also the flavor that comes from wholesome ingredients combined with care.

Storing and Reheating

If you happen to have leftovers (or if you want to make a larger batch for meal prep), they can safely be stored in an airtight container in the fridge for 3–4 days. When reheating, you might notice the dumplings can change texture a bit, but they still maintain their deliciousness. Warm gently on the stovetop with a splash of extra broth or cream to revive the soup’s creaminess. Avoid overheating in the microwave as this can further change the dumpling texture.

Helpful Notes

As you dive deeper into making your low-carb chicken and dumplings, consider these practical tips:

• Feel free to adjust the herbs used based on your preference or what you have on hand. Thyme or rosemary are excellent substitutes for sage.
• If you need to save time, chop the vegetables in advance and keep them stored in the fridge for easy access when you are ready to cook.
• For extra zing, consider adding a sprinkle of lemon juice just before serving to brighten the flavors.

Easy Variations

Get creative and customize your low-carb chicken and dumplings with these delicious variations:

• You can add chopped mushrooms or spinach for an earthy twist and extra nutrition.
• Consider using ground chicken or turkey for an even leaner option that still delivers on flavor.
• To cater to dietary preferences, you can create a dairy-free version using coconut cream instead of heavy cream.

FAQs About Low Carb Chicken and Dumplings

Final Thoughts

Eating low-carb doesn’t have to feel like a sacrifice, and this chicken and dumplings recipe embodies that philosophy. You can enjoy flavorful, comforting meals while supporting your metabolic health and keeping blood sugar balanced. It’s all about progress, not perfection. With every bowl, you build confidence in your cooking skills and learn to embrace a sustainable lifestyle that allows you to enjoy hearty food. For more delicious low-carb inspiration, check out this recipe or try this variation.

Low-Carb Chicken and Dumplings

chloe-peterson

A comforting low-carb version of chicken and dumplings that’s perfect for weeknight meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Stovetop

Cuisine Stovetop

Servings 6 servings

Calories 450 kcal

Ingredients

  

• 2 tbsp avocado oil or olive oil divided
• 2 lbs boneless skinless chicken thighs
• 2 tbsp herbes de Provence
• 1/4 tsp sea salt
• 1 large yellow onion chopped
• 3 garlic cloves minced
• 3 carrots sliced
• 3 celery stalks chopped
• 3 tbsp fresh sage chopped
• 2 tbsp sherry vinegar or balsamic
• 5 cups chicken broth
• 1 cup heavy cream
• 3/4 cup blanched almond flour
• 1/4 cup coconut flour
• 1 tsp xanthan gum
• 1/2 tsp baking powder
• 3 tbsp freshly grated parmesan cheese
• 1/4 tsp sea salt
• 1 tbsp butter melted
• 1 large egg

Instructions

 

• Heat a large soup pot or Dutch oven over medium-high heat. Once hot, coat with 1 tbsp oil.
• Season the chicken thighs with herbes de Provence and sea salt. Place chicken inside the pot, browning both sides for a few minutes. It’s okay if the chicken isn’t fully cooked through at this stage.
• Set aside the chicken and reduce the heat to medium.
• Add the remaining oil to the pot, then toss in the vegetables: onion, carrots, celery, garlic, and fresh sage. Sauté for about 4–5 minutes until they start to soften.
• Pour in the sherry vinegar to deglaze the pan, scraping up any delicious bits stuck to the bottom.
• Return the browned chicken back to the pot, pour in the broth, and bring everything to a boil. Reduce to a simmer and let it cook for approximately 15–20 minutes until the chicken is cooked through.
• Meanwhile, prepare the dumplings by mixing together the almond flour, coconut flour, xanthan gum, baking powder, parmesan cheese, and salt in a bowl.
• Stir in the egg and melted butter until the mixture is thick but well combined.
• Remove the chicken once cooked and shred it. Then return it to the pot along with the heavy cream.
• Add small dumpling balls into the soup. Cover and let simmer for about 12–15 minutes, or until the dumplings have doubled in size.
• Serve hot, garnished with additional parmesan cheese, sea salt, and freshly chopped herbs if desired.

Notes

Feel free to substitute chicken thighs with chicken breasts and adjust the herbs based on your preference.

Keyword Stovetop