#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
35 min
ready time
45 min
Low Carb Chicken Dumpling Stew
This creamy chicken stew recipe will be a keeper, keto or not keto! A garlicy broth is thickened with cauliflower and smoothed out with mild ricotta cheese. The real winner here is the handmade chicken dumplings - no carbohydrate fillers included! Break apart your golf-ball sized dumplings in your creamy stew for a thick and filling lunch or dinner!
Jessica L.
Net Carbs
5.2 g
Fiber
1.9 g
Total Carbs
7.2 g
Protein
36.8 g
Fats
13.3 g
300 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Boneless Skinless Chicken Breast
12 ounce
Cauliflower, Raw
6 ounce
Parmesan Cheese
¼ cup, shredded
Salt
⅛ teaspoon
Black Pepper
¼ teaspoon
Oregano, Dried
½ teaspoon
Onion Powder
¼ teaspoon
Olive Oil
1 tablespoon
Garlic
2 clove
Chicken Broth
4 cup
Cauliflower, Raw
6 ounce
Ricotta Cheese
3 tablespoon
Salt
⅛ teaspoon
Black Pepper
¼ teaspoon
Thyme, Ground
¼ teaspoon
Lemon Juice
1 teaspoon
Recipe Steps
steps 8
45 min
Step 1
Preheat an oven to 375 degrees and line a sheet tray with aluminum foil and pan spray (you may use parchment paper, but aluminum foil helps the chicken dumplings brown better during cooking). Pat your chicken breasts dry, then combine them with the first amount of cauliflower, parmesan, first amounts of salt and pepper, the oregano, and onion powder. Pulse in the food processor until smooth and bound together.Step 2
Divide the chicken dumpling mixture into 8 portions and roll them into balls, placing each one on your sheet tray. The dumplings will be about 2 inches to 2 ½ inches across.Step 3
Bake the dumplings for 35 minutes, flipping them halfway through for even browning.Step 4
While the dumplings are baking, make your soup! Heat the olive oil in the bottom of a large pot over high heat with the chopped garlic cloves. Cook the garlic until it is fragrant and lightly browned.Step 5
Pour in the chicken broth. Place the lid on the pot, and bring the broth to a boil. Then, add the second amount of cauliflower into the broth. Break the cauliflower up into rough florets before adding.Step 6
Return the lid, and cook the cauliflower on a strong simmer for 7-10 minutes - until the cauliflower is soft and can be broken apart easily. Then, remove the pot from the heat and use an immersion blender to blend the cauliflower into a creamy soup broth. Blend in the ricotta next.Step 7
Return the soup pot to a medium-high heat. Stir in the remaining ingredients. Let the soup simmer openly for about 5 minutes to reduce slightly.Step 8
For serving, place 2 cooked chicken dumplings in a bowl, then top it off with 1 cup of the soup. You may garnish your soup with parsley, more lemon juice, cream, or parmesan cheese - whatever keto garnishes you think would taste best! Break your dumplings up with a spoon and let them soak in the creamy broth while hot!
Comments
Ssilv 4 years ago
So I just made the meatballs, and 35 min is WAY too long. Check it at 15 min and then add 5 incrementally from there. Could be great. But it was so so dry. Also consider adding a fat into the mix like coconut oil, meatballs are good because they’re fatty, with this lean chicken mix it was real dry. Gonna try again. I’ll add a 1/4 cup coconut oil and reduce cooking time.