Keto Chicken & Dumpling Soup

It rained for the first time in months in LA so naturally that meant soup for dinner. I liked this dumpling soup because it adds an extra something to it. It feels more filling and comforting instead of “healthy” chicken vegetable soup. The best part is the dumplings are keto, so you can enjoy and stay on track with your goals.

Here’s how you make it.

Ingredients:

• 6 cups chicken stock

• 1 lb boneless skinless chicken thighs or breast cut into small pieces

• 2 carrots diced

• 1 yellow onion diced

• 3 celery stalks diced

• 3 cloves onion minced

• 2 tbsp thyme

• 1/3 cup cream

• 2 tbsp parsley

• 1 cup mozzarella shredded

• 2 tbsp cream cheese

• 3/4 cup almond flour

• 1/2 tbsp baking powder

• 1 egg beaten

• 2 tbsp olive oil

• Salt and pepper

Instructions:

• Heat 1tbsp oil in a large pot and cook the chicken for about 4-6 minutes. Set aside add remaining oil and cook the onion, carrot, and celery for about 5 minutes. Add the garlic the last minute.

• Add the thyme, salt, pepper, chicken and pour in the chicken stock. Bring to a boil and let simmer for 25 minutes. Adjust seasoning as needed.

• Melt the mozzarella and cream cheese in the microwave (30 second in runners). Add the flour, baking soda, salt and pepper. When cool add the egg and roll into a dough. Divide into 12 balls.

• When the soup is done stir in the cream and parsley. On low heat add the dumplings and let cook for 30 seconds-1 min. Enjoy!