With the arrival of Fall and winter weather just ahead, It’s nice to enjoy a warm meal such as these Keto Chicken and Dumplings to serve at dinner time. The dumplings are replaced by a more delicious blend that is Keto-friendly and filling.
A few people are accustomed to enjoying their Chicken and Dumplings more than soup. The soup, however, tends to remind me of Matzo Ball soup whenever I used to serve it this way. I have always liked mine to be creamy and thick, similar to chowder with some soft biscuits over it. The Keto Chicken and Dumplings Recipe do a great job on all those points.
Feel at ease to modify the recipe to this recipe to improve it to your taste. If you’d like to make it more creamy, you could include some Cream Cheese in the Sauce in addition to the Sour Cream. If you’d like it to taste soupier, you can eliminate all the Sour Cream and the heavy Whipping Cream and substitute it with more Chicken Bone Broth. Whatever you choose, it’s guaranteed to be delicious.
KETO CHICKEN AND DUMPLINGS
EASE OF PREPARATION: Easy
PREP TIME: 15 Minutes
COOKING TIME: 45 Minutes
TOTAL TIME:1 Hour
INGREDIENTS
1 Pound Chicken Breast or Tenders (Chopped)
4 Large Free-Range Eggs
1/4 Small White Onion (Diced)
1 Small Carrot (Diced)
1 Celery Stalk (Diced)
1 Cup Chicken Bone Broth
3/4 Cup Heavy Whipping Cream
3/4 Cup Cheddar Cheese (Shredded)
3/4 Cup Mozzarella Cheese (Shredded)
1/3 Cup Fine Ground Almond Flour
5 Tablespoon Grass-Fed Butter (Divided)
2 Tablespoon Sour Cream
1 Tablespoon Olive Oil
1 & 1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Pink Himalayan Salt
1/4 Teaspoon Baking Powder
1/4 Teaspoon Black Pepper
1/4 Teaspoon Xanthan Gum
INSTRUCTIONS
In a large Frying Pan over Medium-High Heat, Add one Tablespoon of Olive Oil. Cut the 1 pound of chicken Breast or Tenders into chunks not larger than 1 inch Cubes and chunks. Sprinkle with 1 teaspoon Black Pepper and 1/4 Teaspoon Pink Himalayan Salt.
The Chicken is stirred frequently until it’s cooked through. Be cautious not to burn it. Take the Chicken out of the Frying Pan and set it aside for later.
Add 1 Tablespoon of Butter Grass-Fed in a large Frying Pan to melt. Ad 1/4 Small White Onion (Diced), 1 Medium Celery Stalk (Diced), and 1 Small Carrot (Diced). Saute the veggies until they are tender but not completely translucent.
Pour in 3/4 Cup heavy Whipping Cream and 1 cup of chicken bone broth. Then, season with 1 and 1 1/2 teaspoons of Italian seasoning (Thyme, Rosemary, Oregano, Marjoram), and add 1/4 teaspoon of Xanthan Gum to add some thickness to the Sauce’s creamy texture a more.
Pour the Sauce and let it simmer, stirring frequently. Let it simmer until the Sauce is drained slightly and thickened to the consistency of chowder.
While we’re at it, make our Dumpling mixture. In a large Mixing Bowl, add 4 Tablespoons of Melted but slightly chilled Granulated Butter (Not too hot, as we don’t want to cause the eggs to cook when we move on to the following step).
Add 4 large eggs that are free-range 1 Teaspoon pink Himalayan Salt two Tablespoons Sour Cream and mix the ingredients to create a uniform consistency.
Add 1/3 Cup Super Fine Almond Flour and 1/4 teaspoon Baking Powder, and fold all ingredients together to form the dough. Then, add 3/4 Cup of Shredded Cheddar Cheese and 3/4 cup of Shredded Mozzarella Cheese. Then mix them in with the rest of the ingredients until the mixture appears to be equally mixed.
Incorporate the cooked Chicken back into the pan and other ingredients at medium temperature to get warm again.
Pre-Heat the Oven to 400*F.
Add the food items to an oven-safe baking dish or dish for a casserole.
Spread your Dumpling Mixture out of the Large Mixing Bowl over to the Creamy Chicken base to create a 1 to 1 1/2 inch thick clumpy layer on the top. (Don’t attempt to disperse it all over the place, it’s better when it’s clumped).
The Oven’s top shelf is baked for 15 to 20 minutes at 400*F until the dumplings appear baked to your preferences. If you prefer their soft and doughy texture, cook for closer to 15 minutes. If you prefer them to be drier and biscuit-like in texture, cook for as long as possible. Be cautious not to scorch the cheese inside the topping. Once it’s cooked, it could begin to get very hot.
