Perfect Keto Chicken Gnocchi Soup with Low-Carb Dumplings

Perfect Keto Chicken Gnocchi Soup with Low-Carb Dumplings

Ever wondered how to transform your favorite comfort food into a keto-friendly masterpiece?

This creamy chicken gnocchi soup proves you don’t need to sacrifice flavor when ditching the carbs. I’ve been perfecting this recipe for three years, and it’s become my go-to when cravings hit hard.

KEY INFO

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 5 generous bowls
• Difficulty level: Moderate
• Dietary tags: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED

Essential tools:

• Large Dutch oven or stockpot
• Sharp knife and cutting board
• 2 mixing bowls
• Whisk
• Slotted spoon

Simple alternatives:

• Large saucepan works if no Dutch oven available
• Hand mixer can replace whisk for dumpling dough

INGREDIENTS

For the soup base:

• 2 cups cooked chicken, diced (500ml / rotisserie works perfectly)
• 6 cups chicken broth (1.5L / homemade tastes best)
• 3 medium carrots, diced (coconut strips for ultra-low carb)
• 3 celery stalks, diced
• 1 medium onion, diced (shallots work too)
• 3 cloves garlic, minced
• 1 cup heavy cream (250ml / coconut cream for dairy-free)
• 2 cups fresh spinach (mushrooms make a great substitute)
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme
• 2 bay leaves
• Salt and black pepper to taste

For keto dumplings:

• 3/4 cup almond flour (75g)
• 1/4 cup coconut flour (30g / protein powder works)
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 2 tablespoons melted butter
• 1 tablespoon fresh parsley, chopped

Optional garnishes:

• Grated Parmesan cheese
• Extra fresh herbs
• Crispy bacon bits

METHOD

1. Heat olive oil in your Dutch oven over medium heat.
   Add diced onion, carrots, and celery. Cook for 6-7 minutes until vegetables soften and smell amazing.
2. Add minced garlic and cook for another 30 seconds.
   Don’t let it burn – that bitter taste will ruin everything.
3. Pour in chicken broth, add thyme and bay leaves.
   Bring to a gentle simmer over medium-high heat.
4. While broth heats, make your keto dumplings.
   Mix all dry dumpling ingredients in one bowl. Whisk egg, melted butter, and parsley in another bowl.

5. Combine wet and dry dumpling ingredients.
   Stir just until dough comes together – overmixing makes tough dumplings. Roll into 12-15 walnut-sized balls.

6. Add cooked chicken to the simmering broth.
   Let it heat through for 3-4 minutes.
7. Gently drop dumpling balls into the soup.
   Don’t overcrowd – they need space to puff up. Simmer for 4-5 minutes until dumplings float and look firm.

8. Stir in heavy cream and spinach.
   Reduce heat to low and simmer for 2-3 minutes until spinach wilts.
9. Remove bay leaves and taste for seasoning.
   Add salt and pepper as needed.
10. Serve immediately while dumplings are at their best.
    Top with Parmesan and fresh herbs.

CRUCIAL TIPS

• Never boil the dumplings vigorously – they’ll fall apart and turn your soup into mush
• Taste your broth before adding cream – bland broth makes bland soup
• Use rotisserie chicken for speed – save the cooking time for perfecting those dumplings
• Don’t skip the xanthan gum – it’s what holds your keto dumplings together

Storage and Scaling

Storage instructions:

• Refrigerate for up to 4 days in airtight containers
• Dumplings will soften over time but still taste great
• Reheat gently on stovetop, never in microwave

Scaling tips:

• Double everything except seasonings (taste and adjust those)
• Use two pots if making more than 10 servings
• Smaller dumpling balls cook faster – watch them carefully

Common mistakes to avoid:

• Rolling dumplings too large (they won’t cook through)
• Adding cream too early (it might curdle)
• Skipping the vegetable sauté (you’ll miss that flavor foundation)

Delicious variations:

• Italian style: Add sun-dried tomatoes and basil
• Comfort classic: Throw in some crispy bacon
• Veggie-packed: Add mushrooms, zucchini, or bell peppers
• Dairy-free: Use coconut cream and skip the Parmesan

This soup has saved countless weeknight dinners at my house. The first time I made it, my non-keto family couldn’t believe those fluffy dumplings weren’t loaded with regular flour. Now they request it every time someone’s feeling under the weather.

The secret lies in getting your dumpling texture just right – they should be tender pillows that soak up all that creamy, herb-infused broth. Master this technique, and you’ll have a cozy, satisfying meal that fits perfectly into your keto lifestyle.