Low Carb Chicken Dumpling Stew Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.7/5
(2841 reviews)
Low Carb Chicken Dumpling Stew
Zylo Recipes

Description

Imagine a bowl filled with a comforting chicken stew, its creamy broth hinting at the savory dance of garlic and herbs. This isn't just any stew; it's a symphony of textures and flavors designed to warm you from the inside out. Tender pieces of chicken mingle with a velvety broth, carefully crafted to be both rich and satisfying.

The base of the stew achieves its luxurious texture through the ingenious use of cauliflower, lending a subtle sweetness and body that perfectly complements the savory chicken. A dollop of creamy ricotta cheese stirred in at the end adds another layer of decadence, enriching the broth with a tangy smoothness that elevates the entire dish. But the true stars of this culinary creation are the handcrafted chicken dumplings.

These aren't your average dumplings; they're delightful morsels of savory goodness, perfectly sized and shaped to absorb the flavors of the stew. Each dumpling is tender and yielding, providing a delightful contrast to the creamy broth and tender chicken. As you break apart these dumplings into the stew, they release their subtle chicken flavor, further enhancing the overall taste experience.

The aroma alone is enough to entice, a blend of garlic, herbs, and simmering chicken that promises a truly comforting meal. This stew is perfect for a chilly evening, a hearty lunch, or any time you crave a nourishing and flavorful dish. It’s a culinary hug in a bowl, guaranteed to leave you feeling satisfied and content.

The creamy texture, the savory chicken, and the delightful dumplings combine to create a memorable and comforting experience that you'll want to savor again and again. Each spoonful is a journey of taste and texture, a testament to the simple pleasures of home-cooked goodness.

Preparation Time

Prep Time
10 min
Cook Time
35 min
Total Time
45 min

Nutrition Information

Per 1 8-oz and 2 dumplings serving
C
Calories
350 Kcal

C
Carbs
15 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
35 g

C
Fats
20 g
Saturated Fats 7 g
Unsaturated Fats 10 g

Cholestrol 90 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Boneless Skinless Chicken Breast
    Boneless Skinless Chicken Breast
    12 ounce
    2.
    Cauliflower, Raw
    Cauliflower, Raw
    6 ounce
    3.
    Parmesan Cheese
    Parmesan Cheese
    ¼ cup, shredded
    4.
    Salt
    Salt
    ⅛ teaspoon
    5.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    6.
    Oregano, Dried
    Oregano, Dried
    ½ teaspoon
    7.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    8.
    Olive Oil
    Olive Oil
    1 tablespoon
    9.
    Garlic
    Garlic
    2 clove
    10.
    Chicken Broth
    Chicken Broth
    4 cup
    11.
    Cauliflower, Raw
    Cauliflower, Raw
    6 ounce
    12.
    Ricotta Cheese
    Ricotta Cheese
    3 tablespoon
    13.
    Salt
    Salt
    ⅛ teaspoon
    14.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    15.
    Thyme, Ground
    Thyme, Ground
    ¼ teaspoon
    16.
    Lemon Juice
    Lemon Juice
    1 teaspoon

Instructions

    1.
    Preheat an oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with aluminum foil and lightly spray with cooking spray (parchment paper can be used, but aluminum foil aids in browning). Pat the chicken breasts dry. In a food processor, combine the chicken breasts with the first portion of cauliflower, parmesan cheese, the initial amounts of salt and pepper, oregano, and onion powder. Pulse until the mixture is smooth and well-combined.
    2.
    Divide the chicken dumpling mixture into 8 equal portions. Roll each portion into a ball, approximately 2 to 2.5 inches in diameter. Place the dumplings on the prepared baking sheet.
    3.
    Bake the dumplings for 35 minutes, flipping them halfway through the cooking time to ensure even browning on all sides.
    4.
    While the dumplings are baking, prepare the soup. Heat olive oil in a large pot over high heat. Add the chopped garlic cloves and cook until fragrant and lightly browned, being careful not to burn the garlic.
    5.
    Pour the chicken broth into the pot. Cover the pot with a lid and bring the broth to a boil. Then, add the second portion of cauliflower to the broth, breaking the cauliflower into smaller florets before adding.
    6.
    Return the lid to the pot and simmer the cauliflower in the broth for 7-10 minutes, or until the cauliflower is soft and easily broken apart. Remove the pot from the heat and use an immersion blender to blend the cauliflower into a creamy soup broth. Blend in the ricotta cheese until smooth.
    7.
    Return the soup pot to medium-high heat. Stir in the remaining ingredients (remaining salt and pepper, lemon juice). Allow the soup to simmer uncovered for approximately 5 minutes to reduce slightly and allow the flavors to meld.
    8.
    To serve, place 2 cooked chicken dumplings in a bowl and top with 1 cup of the soup. Garnish with your favorite keto-friendly toppings, such as parsley, extra lemon juice, cream, or parmesan cheese. Break the dumplings apart with a spoon and allow them to soak in the creamy broth while hot. Enjoy!