There’s something so deeply comforting about a bowl of chicken and dumplings. It’s one of those dishes that just makes you feel taken care of. I didn’t grow up with this meal at my family table in Kolkata, but once I tried it as an adult, I understood what I’d been missing: tender chicken, aromatic veggies, a silky, creamy broth, and those buttery dumplings that soak up every bit of flavor.

When I first experimented with a keto version, I made the mistake of thinking cauliflower could be the perfect stand-in for dumplings. It wasn’t bad—but it wasn’t what my heart wanted on a rainy day. I wanted soft, fluffy, soakable dumplings that felt indulgent but still fit a low-carb plan. That’s how this recipe was born, after a lot of trial and error. And now it’s one of my favorite ways to make an easy, comforting dinner without blowing the carb count.

Why This Recipe Feels Like Real Comfort

This isn’t one of those keto recipes that feels like a compromise. It has all the warm, old-fashioned vibes you want on a chilly evening.

You get juicy, browned chicken simmered until tender, the classic mirepoix of onion, celery, and carrot for sweetness and depth, and a broth that’s creamy without being heavy.

But the real star here? The dumplings. These little almond flour and whey protein gems puff up in the broth just like the real thing, soaking in all those savory juices. If you’re someone who thought you’d given up dumplings forever, this will be a very happy surprise.

My Kitchen Notes on the Ingredients

I’ve learned a few things making this over and over again, so let me share the details that make a difference:

Chicken:
I nearly always use chicken thighs because they’re so forgiving. They stay juicy even if you forget them on the stove for five extra minutes. If you like leaner meat, chicken breast will work—but be mindful not to overcook it. Leftover roast chicken or rotisserie? That’s fair game here too—just toss it in at the end.

Veggies:
Classic mirepoix—carrots, celery, and onions. These are the foundation of so many great soups. I like to dice them small so they cook evenly and you get a little in every bite.

Broth:
I’m picky about this part. Homemade chicken stock is best if you have it, but store-bought is fine. I usually add a big spoonful of bouillon paste to deepen the flavor. And don’t skip the herbs—thyme and garlic make it feel like you cooked it all day even if you didn’t.

Creamy Touch:
Heavy cream and cream cheese make this silky without being too rich. I’ve tried it with just cream and it’s good, but cream cheese gives that subtle tang I really love.

Dumplings:
These are where the keto magic happens. Almond flour and whey protein powder hold everything together while staying light. Xanthan gum helps with that chewiness you want in a dumpling. I roll mine pretty small because they swell up in the broth. The first time I made them too big and had a bit of a dumpling explosion—so learn from me here.

How I Make This on Busy Weeknights

Here’s how I usually do it after work, step by step in my own kitchen:

1. Brown the Chicken:
   Get that nice golden color on both sides. I don’t rush this—it’s where a lot of flavor starts.
2. Sauté the Veggies:
   In the same pot, scrape up the brown bits as the onions, carrots, and celery soften. It’s those browned bits that make it taste like you cooked it for hours.
3. Deglaze with Sherry:
   A splash of sherry or dry white wine helps lift everything from the bottom. If you don’t have any, a squeeze of lemon and extra stock will do in a pinch.
4. Simmer:
   Pour in the stock, cream, cream cheese, herbs, and chicken with its juices. I let this go about half an hour, uncovered. The house smells amazing.
5. Make Dumplings:
   While the soup simmers, I mix up the dumpling dough. Don’t overwork it—just bring it together enough to shape. I roll them marble-sized, remembering how huge they get once they soak up broth.
6. Finish:
   I remove the chicken to chop it up, stir in cream cheese and cream until smooth, then gently drop the dumplings in. Lid on, wait for them to puff. Then chicken goes back in. Done.

How I Store and Reheat This

One thing I learned quickly—store the dumplings and soup separately! Otherwise you’ll come back to a mushy mess.

I keep the soup in a big container in the fridge and the dumplings in another. When I want some, I reheat the soup on the stove (or microwave if I’m feeling lazy) and warm the dumplings separately in the microwave before adding them back in. This way, they stay fluffy instead of disintegrating.

My Best Tips for Making It Work Every Time

• Don’t overcrowd the pot when browning the chicken. Give it space so it really sears.
• Taste the broth as you go. Bouillon brands vary, so adjust for salt.
• Shape dumplings small. They’ll double in size as they cook.
• Use fresh herbs if you can. Parsley at the end gives it life.
• Keep an eye on the simmer. Too vigorous and your dumplings might break apart.

Common Questions I Get About This Recipe

Can I skip the whey protein powder?
I wish I could tell you yes. But it’s really what gives these dumplings their structure. I’ve tested other protein powders and they just don’t puff the same way.

Do I have to make the dumplings?
You can absolutely make this as a straight-up chicken soup. Just reduce the broth by about 1.5 cups so it doesn’t get too thin without dumplings soaking it up.

Is there a dairy-free version?
I’ve made it without cream and cream cheese for friends who avoid dairy. It becomes more of a light chicken vegetable soup, which is still nice. But the dumplings, which rely on butter and whey, won’t work dairy-free.

What’s the carb count?
It’s so much lower than the classic version! I don’t track every gram precisely, but with almond flour dumplings and no flour-thickened broth, you’re looking at a very keto-friendly bowl.

That’s it—my take on a cozy, low-carb classic. I hope you try it and it becomes one of those recipes you pull out whenever you want to feel warm and cared for.

Try other Keto recipes:

• Low Carb Keto Garlic Parmesan Chicken
• Low Carb Oven Fried Chicken
• Mayo Parmesan Chicken