Ingredients
Soup Base
2 tablespoons butter
1 tablespoon olive oil
1 lb chicken thighs (boneless, skinless), cut into bite-size pieces
½ cup onion, diced
1 cup celery, diced
1 cup carrots, diced (optional — for strict keto, reduce or skip)
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon thyme
1 teaspoon rosemary
½ teaspoon paprika
Salt and black pepper to taste
Dumplings
1 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
½ teaspoon garlic powder
½ teaspoon salt
1 teaspoon dried parsley
2 large eggs
2 tablespoons butter, melted
¼ cup heavy cream
Instructions
Cook Chicken & Veggies
In a pot, heat butter and olive oil. Add chicken, season with salt, pepper, paprika, and cook until browned. Remove and set aside.
Add onion, celery, carrots, and garlic. Sauté until softened.
Make the Broth
Pour in chicken broth and herbs. Simmer for 10 minutes.
Stir in heavy cream, then return chicken to the pot.
Prepare Dumplings
In a bowl, whisk almond flour, coconut flour, baking powder, garlic powder, salt, and parsley.
Stir in eggs, melted butter, and cream until a dough forms.
Add Dumplings to Soup
Drop spoonfuls of dumpling dough gently into simmering soup.
Cover and cook on low for 15–20 minutes, until dumplings are firm and cooked through.
Finish & Serve
Adjust seasoning, garnish with fresh parsley, and serve hot.
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