Low Carb Chicken And Dumplings

So, you’re absolutely craving that hug-in-a-bowl feeling, but your jeans are subtly judging your life choices from last week’s carb-fest? Yep, been there, bought the t-shirt, probably spilled something on it. But what if I told you that cozy, comforting, soul-soothing chicken and dumplings doesn’t have to send you into a carb coma? What if it could be, dare I say, *low-carb*? Mind. Blown. Get ready, buttercup, because we’re about to make some magic happen without sacrificing flavor (or your skinny jeans’ approval).

Why This Recipe is Awesome

Let’s be real, who has time for complicated recipes that require a chemistry degree and equipment you only use for obscure science experiments? Not you, not me. This low-carb chicken and dumplings recipe is basically the culinary equivalent of a warm blanket on a cold day, but without the guilt-trip. It’s ridiculously easy, meaning even if your cooking skills are limited to boiling water (and sometimes burning it), you can nail this. **It’s practically idiot-proof**, even I didn’t mess it up! Plus, it tastes like you spent hours slaving away, when in reality, you were probably binging something on Netflix. Win-win, if you ask me.

Ingredients You’ll Need

Gather ’round, my fellow food adventurers! Here’s your shopping list. Don’t worry, it’s nothing too wild or obscure. Just good, honest ingredients ready to party.

• Chicken: About 1.5 lbs of boneless, skinless chicken breasts or thighs. Thighs give you more flavor, but breasts are, well, breasts. Your call.
• Chicken Broth: 4 cups (about 1 liter) of good quality chicken broth. Opt for low-sodium so you can control the salt. We’re chefs, not salt shakers.
• Heavy Cream: 1/2 cup. Because everything’s better with a little lusciousness.
• Butter: 2 tablespoons. The unsung hero of flavor. Don’t skimp!
• Veggies:
  • 1 medium onion, chopped (cry a little, it’s therapeutic).
  • 2 stalks celery, chopped.
  • 1 cup sliced mushrooms (optional, but they add that umami oomph!).
• Garlic: 2-3 cloves, minced. Because garlic makes everything right in the world.
• Herbs & Spices:
  • 1 teaspoon dried thyme.
  • 1/2 teaspoon dried rosemary (crush it a bit in your hand to release the oils).
  • Salt and freshly ground black pepper to taste. Seasoning is key, people!
• For the Low-Carb “Dumplings”:
  • 4 oz cream cheese, softened. Don’t use the light stuff; we’re going full flavor here.
  • 1/2 cup almond flour. Make sure it’s superfine, not almond meal.
  • 1 large egg.
  • 1/4 teaspoon baking powder.
  • A pinch of salt.
  • 2 tablespoons fresh parsley, chopped (optional, for a little color and zest).

Step-by-Step Instructions

1. Get Your Chicken On: Dice your chicken into bite-sized pieces. Season it generously with salt and pepper. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until it’s browned on all sides, about 5-7 minutes. Don’t cook it all the way through, just get some nice color. Remove the chicken and set it aside.
2. Aromatic Magic: Add the remaining 1 tablespoon of butter to the pot. Toss in your chopped onion, celery, and mushrooms (if using). Sauté until softened, about 5-7 minutes. Stir in the minced garlic, thyme, and rosemary, and cook for another minute until fragrant. Oh, that smell!
3. Broth Bath: Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pot (that’s flavor, folks!). Bring the mixture to a gentle simmer.
4. Chicken’s Back! Return the browned chicken to the pot. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
5. Dumpling Time Prep: While the chicken is simmering, let’s make those “dumplings.” In a medium bowl, combine the softened cream cheese, almond flour, egg, baking powder, and a pinch of salt. Mix well until you have a thick, sticky dough. If you’re using parsley, fold it in now.
6. Drop Those Dumplings: Once the chicken is tender, give the broth a taste and adjust seasoning if needed. Now for the fun part! Using two spoons or a small cookie scoop, drop small dollops of the “dumpling” dough directly into the simmering broth. They don’t need to be perfect; rustic is charming, right?
7. Simmer & Thicken: Cover the pot again and let it simmer for another 10-15 minutes, or until the dumplings are cooked through and have firmed up. They’ll puff up slightly. Stir in the heavy cream and let it heat through for a couple of minutes.
8. Serve it Up: Ladle your glorious low-carb chicken and dumplings into bowls. Garnish with a little extra fresh parsley, if you’re feeling fancy. Enjoy that warm, comforting goodness!

Common Mistakes to Avoid

• Overcrowding the Pot: Trying to brown all the chicken at once? You’ll steam it, not brown it. Do it in batches if your pot isn’t huge. **Browning = flavor!**
• Skipping the Sauté: Just dumping raw veggies into the broth? Nah, fam. Sautéing them first builds layers of flavor. Don’t be lazy, give them a good sweat.
• Under-Seasoning: A bland dish is a sad dish. Taste your broth and adjust the salt and pepper as you go. **Season, taste, repeat!**
• Over-Mixing Dumpling Dough: While it’s not traditional dough, you still want to be gentle. Overworking can make them tough. Mix just until combined.
• Not Softening Cream Cheese: Trying to mix cold cream cheese into your dumpling dough is like trying to convince a cat to take a bath. Not happening smoothly. Let it soften at room temp!

Alternatives & Substitutions

Cooking is all about making it your own, right? Feel free to play around!

• Protein Power: Not feeling chicken? This recipe would be amazing with turkey leftovers. Just shred and add to the simmering broth. Beef? Maybe not this time, but who am I to stop you?
• Veggie Swap: No celery? Add some chopped carrots for sweetness. Spinach or kale wilted in at the end? Delicious. Want more mushrooms? Go wild!
• Dumpling Flour Fun: If almond flour isn’t your jam, you could try a small amount of coconut flour, but be warned, it’s super absorbent, so you’ll need less and likely more liquid in the dough. IMO, almond flour is the easiest here.
• Herb Extravaganza: Fresh herbs are always superior if you have them! Swap dried thyme and rosemary for a tablespoon each of fresh.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly sarcastic) answers!

• Can I use rotisserie chicken? Absolutely! Why work harder when you can work smarter? Shred it up and add it in Step 4.
• My “dumplings” are falling apart! What happened? Did you use superfine almond flour or almond meal? Meal can be too coarse. Also, make sure your cream cheese was softened and your egg was properly incorporated. And did you cook them long enough? They need time to firm up.
• Can I make this dairy-free? Hmmm, the cream and cream cheese are pretty crucial for the texture and richness. You *could* try unsweetened full-fat coconut milk instead of cream, and maybe a dairy-free cream cheese alternative for the dumplings, but I can’t guarantee the same amazing results. Proceed with caution, my friend!
• How long do leftovers last? In an airtight container in the fridge, about 3-4 days. But let’s be honest, will there *be* any leftovers? Probably not.
• Can I freeze this? The soup part, yes! The dumplings? They might get a little weird and gummy after thawing. I’d recommend freezing the soup base and making fresh dumplings when you reheat.
• Is this *really* low carb? Yes, grasshopper, it is! By ditching the traditional flour-based dumplings, we’ve significantly reduced the carb count. You’re welcome.

Final Thoughts

And there you have it! A seriously delicious, low-carb chicken and dumplings recipe that will make you feel all warm and fuzzy inside without the carb-induced guilt. It’s perfect for a chilly evening, a comfort food craving, or just when you want to impress yourself with your newfound culinary prowess. So go ahead, whip up a batch, snuggle up, and enjoy every single guilt-free spoonful. You’ve earned it!