Homemade Keto Chicken and Dumplings

Recipe By Primal Kitchen

Recipe By Primal Kitchen

Ingredients

Soup:

• 2 tablespoons Primal Kitchen Avocado Oil

• 1.5 cups chopped celery (about 3 stalks celery)

• 1 cup sliced carrot (about 1 large carrot)

• ¾ cup minced onion

• 2 teaspoons fresh thyme

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• 6 cups chicken broth

• 1 cup milk of choice (something full fat like almond or cashew milk, coconut milk, regular milk or cream)

• 3 tablespoons chopped parsley

• 1.5 teaspoons tapioca starch (optional)

• Salt to taste

• 2 cups shredded chicken

Dumplings

• 1 tablespoon softened butter

• ½ cup almond flour

• 2 tablespoons coconut flour

• 1 teaspoon milk

• 1 egg

• Pinch of salt, pepper and dried or fresh thyme to taste

Directions

1. If you’d like, you can make your own chicken and broth by cooking a whole chicken in an instant pot. Simply place a ~4-pound whole chicken in your instant pot with a few pinches of salt and 6-7 cups of broth.

2. Place the lid on and set the pressure to high for a time of about 40 minutes.

3. Let the instant pot naturally release for 20 minutes before turning the vent and manually releasing the pressure.

4. Strain the broth and shred the chicken. Use however much of the chicken you’d like for this recipe, then save the rest for another recipe or meal. Alternatively, you can use any type of shredded chicken and chicken broth you like.

5. In a pot, heat the oil on your stovetop over medium heat.

6. Add the onion, celery and carrot and sauté for 3-4 minutes.

7. Add the thyme, garlic and black pepper and give everything a stir. Add the broth and bring the broth to a simmer, then add the shredded chicken.

Cook for about 5-7 minutes, or until the vegetables are almost tender.

In a bowl, combine the butter, almond flour and coconut flour. Mix in the egg, milk, and a pinch of salt, pepper and thyme until you have a nice dough.

Recipe & Photo by Primal Kitchen

Once the broth has been cooking for a little bit and the vegetables have started to soften, add the milk to the pot. When the liquid is just barely at a simmer, form the dumpling dough into small balls about ¾”-1” wide and drop them into the broth. The balls should sink below the surface and be covered by the veggies and chicken - if they don’t, gently cover them with the liquid or chicken and veggies.