Low 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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- 1 C Carbalose Flour***
- ½ t Baking Powder
- ¼ t Poultry Seasoning
- ¼ t Pepper
- ⅛ t Guar Gum
- ⅛ t Grated Nutmeg
- 2 Eggs
- ⅓ C Heavy Cream
- ⅓ C Hot Water
- 1 t Chicken Base***
- 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet.)
- 1 Whole Poached & Pulled Chicken (Or Pulled Cooked Rotisserie Chicken)
- 3 T Butter
- 1 Cup Sliced Mushrooms
- ⅓ C Water (Or Chicken Stock)
- 1 C Diagonally Thinly Cut Celery
- ½ C Finely Chopped Carrot (Mostly For Color)
- ½ C Finely Chopped Onion
- ⅓ C Chopped Roast Red Pepper
- 2 T Green Onion Tops
- 2 T White Wine
- 1 t Poultry Seasoning
- 2 t Chicken Base***
- 2 C Heavy Cream
- 3 C Water (Or Chicken Stock)
- Boil a large pot of water (stock) then turn to a low simmer.
- Blend first 6 ingredients.
- Beat eggs.
- 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.
- 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.
- Drain and repeat until all dough is used.
- You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
- In large pan, sauté mushrooms in 2 T butter. Set Aside.
- 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.
- Add roasted red pepper, green onion tops, mushrooms & heavy cream and bring to simmer.
- Add chicken & dumplings and simmer until hot.
- Thin with liquid (stock) as necessary.
- Serve with lots of freshly cracked pepper.
- 8 Servings
- 361 Calories, 21.1g Protein, 25.3g Fat 8.3g Carbs, 4.3g Fiber, 5.0g Net Carbs
- Nutritionals include dumplings.
- If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
- Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
- And oh yeah, leftover frozen turkey works just as well for this dish.
- 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.
- 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.
I just found your amazing site looking for recipes that use Carbalose flour and not Carbaquick. Thank you for your site.
I’m confused with this recipe. You state you are going to start with a spaetzle recipe but doctor it and go from there. You give a list of ingredients for spaetzle but no where else in the directions do you reference it in any way that I can see. The directions appear to make the dumplings and the chicken & filling, and that’s how I’m used to making Chicken & Dumplings, so how does the spaetzle fit into this recpie and where? Thanks so much for any help in your reply!
Juju,
Here, in the recipe above, I put the whole Doctored Spaetzle Recipe. The rest of the ingredient are for the soup.
If you poach your own chickens you can use the poaching water to cook your dumplings in.
The link in the description is to show people there is a completely separate recipe for plain Spaetzle and other things you can do with it.
Hope this helps.
Made this tonight and it was a-MAZING!! One of the best low carb dishes I’ve ever made!! And I used rotisserie chicken so it didn’t take long at all, I highly, highly recommend!
Hi Anne,
Thanks for your comment and so glad you like the dish. Just think what else you can do with those dumplings.