Low Carb Creamy Chicken & Dumplings

Low Carb Creamy Chicken & DumplingsLow Carb Creamy Chicken & DumplingsLow Carb Creamy Chicken & Dumplings could be called the #1 comfort food in this country (or not depending on which part of the country you are from).  I grew up in Northwest Ohio and remember my mom fixing this for us and we loved, loved, loved it.  We are going to take the basic Spaetzle noodles recipe, doctor it up a bit & continue from there. I think you will agree that this is one good, satisfying, and filling meal.  If you poach your own chicken you will have stock to make your dumplings. They swell with the cooking and are much tastier done in chicken stock (and the fat) than plain ole water.  I have tried to show the scoop I used and how the dumplings swell after poaching.  Want to have something with just plain dumplings? Try them smothered in Basic Cream Gravy or Primal Keto Gravy. Holy Cow Batman.

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Creamy Chicken & Dumplings
Doctored Spaetzle Recipe
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Poultry Seasoning
  4. ¼ t Pepper
  5. ⅛ t Guar Gum
  6. ⅛ t Grated Nutmeg
  7. 2 Eggs
  8. ⅓ C Heavy Cream
  9. ⅓ C Hot Water
  10. 1 t Chicken Base***
  11. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet.)
Chicken & Fillings
  1. 1 Whole Poached & Pulled Chicken (Or Pulled Cooked Rotisserie Chicken)
  2. 3 T Butter
  3. 1 Cup Sliced Mushrooms
  4. ⅓ C Water (Or Chicken Stock)
  5. 1 C Diagonally Thinly Cut Celery
  6. ½ C Finely Chopped Carrot (Mostly For Color)
  7. ½ C Finely Chopped Onion
  8. ⅓ C Chopped Roast Red Pepper
  9. 2 T Green Onion Tops
  10. 2 T White Wine
  11. 1 t Poultry Seasoning
  12. 2 t Chicken Base***
  13. 2 C Heavy Cream
  14. 3 C Water (Or Chicken Stock)
  1. Boil a large pot of water (stock) then turn to a low simmer.
  2. Blend first 6 ingredients.
  3. Beat eggs.
  4. Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
  5. Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy.
  6. Drain and repeat until all dough is used.
  7. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
Chicken & Filling
  1. In large pan, sauté mushrooms in 2 T butter. Set Aside.
  2. Melt last 1 T butter, add liquid, wine, carrot, onion, celery, chicken base, & poultry seasoning and cook until tender 5-7 minutes. Add more stock as necessary.
  3. Add roasted red pepper, green onion tops, mushrooms & heavy cream and bring to simmer.
  4. Add chicken & dumplings and simmer until hot.
  5. Thin with liquid (stock) as necessary.
  6. Serve with lots of freshly cracked pepper.
  7. 8 Servings
  8. 361 Calories, 21.1g Protein, 25.3g Fat 8.3g Carbs, 4.3g Fiber, 5.0g Net Carbs
  1. Nutritionals include dumplings.
  2. If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
  3. Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
  4. And oh yeah, leftover frozen turkey works just as well for this dish.
  5. If you poach and pull 2-3 chickens at once you will save a lot of time when next you want to make this or any other dish calling for pulled chicken.
  6. OXO makes a 3 scoop set and the smallest is 2 t. It is not the one I have but this set might be worth owning.
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