Low Carb Chicken and Dumplings – A Simple and Easy Keto Recipe


Simple and easy, low carb chicken and dumplings. A delicious and hearty low carb meal. A recipe that is as easy to make as it is delicious to eat. With only seven and a half carbs for a large portion, it’s a fantastic low carb option. Enjoy!

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Chicken and Dumpling ingredients
16 ounces precooked chicken (shredded)
4 Tbs (1/2 stick) – unsalted butter (melted)
Paul Prudhomme’s Poultry seasoning
1 cup – Carbquik
1/3 cup – water
1 can (10.5oz.) – Cream of Chicken soup
2 cups – Chicken stock
1/2 tsp – ground black pepper


All nutrition information provided is approximate. Please read and use your own labels for more precise information.

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  1. Be sure to 📌 SUBSCRIBE & click the “🔔” for more recipes http://papag.cooking/SUBSCRIBE and thanks for watching!

  2. I made this and it was good but my dumplings ready beaver set up. They were like grits….not dumplings. But it had a good taste.

  3. It’s March, 2020; we’re sheltering in place and cooking up some Papa G ☕️ comfort food! 💪🏼
    I’m making this recipe with canned chicken, but as a bonus I’m using homemade bone broth 🐔
    Keep boosting our morale by making your tasty videos & stay healthy, my friend! 🦠 🥊💨

  4. How about using wheat-free ingredients!!! The soup and Carbguick have wheat! I am celiac and cannot have this!!!!!!!

  5. Problem: Cream of chicken soup has 22.5 net carbs.
    Solution 1: make your own cream of chicken with Carbquik, mixed with mixture of chicken stock, butter, and chicken flavored bouillon.
    Solution 2: You can also use the veloute recipe on the Carbquik box (look for it under the Turkey Pot Pie recipe on the back of the package).

  6. What is the subsitite of carb quick?? Which flour it is?? I dont have carb quick but i want to make this recipe…plz reply

  7. Just made this and all I can say is OMG!!! Delicious!!! After I baked it I did let it sit for 30 minutes to thicken, due to a comment stating theirs was soupy. It did the trick and it did thicken. Thank you so much for this recipe.

  8. I made this and it was DELICIOUS and easy! My dumplings tasted great and held together but were mushy instead of firm. Do you have any idea what I did wrong? Also no matter what I make there are little hard chunks in the car quick even if I blend it.

  9. I'm gonna try it, but will have to find a substitute for the canned soup. Full of msg and other not so good things.

  10. Hi, Papa G! I decided to make the entire recipe, and it’s absolutely delicious and so easy to make. I think next time I’ll just make biscuits and use the “soup” as a sort of gravy. I’m crazy about mushrooms, so I added those. So yummy! By baking biscuits instead of dumplings, I think that it’ll be fresher and more leftover friendly. But, this is one very awesome dish, however you decide to treat the dumplings. Thanks so much!

  11. Hi, Papa G! I’m new to your channel, and love your videos! I have a quick question for ‘ya! I live alone and was wondering if you’d share your ideas on the best way to cut the recipe in half. Should I use two 8”x 8” casseroles and freeze one, then cook it off later? Or, should I just make it as directed and freeze the leftovers? Do you think leftovers of this dish would freeze well? It looks delicious, by the way! You’re a very good cook and a good teacher, too! Thanks!

  12. Just a note, you probably already know this, I save the rotisserie bones to add to my next pot of chicken bone broth.


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