A tarnished silver fork is in a bowl of Southern chicken and dumplings - recipe image

Southern Chicken and Dumplings

This low carb dish has everything about traditional Southern chicken and dumplings that you like but leaves out the pesky carbs. Stir up a pot of this home cooked comfort food and enjoy! NOTE- This recipe contains a minute amount of gluten which does not add carbs. While it's fine for a low carb diet, those who are allergic to gluten or have celiac disease should not eat this dish!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 647kcal
Author Marye



  • 2 eggs
  • 1 ounce cream cheese
  • 1/4 teaspoon herbes de provence
  • 1/4 teaspoon wheat gluten


  • 1 teaspoon olive oil
  • 1 pound chicken breast , cut in bite sized pieces - use more as desired
  • 1 cup chicken stock , 0 Carb
  • 1 tablespoon onion , chopped
  • 2 tablespoons celery , chopped
  • salt & pepper , to taste


  • 1/4 cup chicken stock , 0 carb
  • 1/4 cup heavy cream
  • 1 ounce cream cheese
  • 1 tablespoon butter
  • 1/4 teaspoon herbes de Provence



  • Preheat the oven to 325F.
  • Add the dumpling ingredients to a blender.
  • Blend for a minute or two until completely mixed into a thin batter.
  • Line an 8x8-inch baking dish with silpat. It's not going to fit perfectly but just push it in and up the sides.
  • Rub the silpat with olive oil. (I used an olive oil flavored with herbes de Provence)
  • Pour in the batter.
  • Bake for 20 to 25 minutes, or until firm and set.
  • Remove from oven and let cool a few minutes.
  • Gently remove from the baking dish and cut into squares.
    Low carb dumplings have come out of the oven.


  • Put a little  olive oil in a saute pan and heat up.
  • Add the onions, celery, and chicken and saute for a few minutes - just to soften the vegetables.
  • Pour in 1 cup of the chicken stock and turn the heat to a simmer. 
  • Add the dumplings. Cover and let simmer for 10 to 15 minutes. The dumplings will puff up like balloons and it will look weird but when you take the cover off they will deflate.
    Pieces of chicken and squares of dumpling in a saute pan
  • Remove the cover and let the chicken stock almost boil away but don't let the pan go dry.
  • Meanwhile, add the 1/2 cup chicken stock, 1/4 cup heavy cream, and 1 ounce of cream cheese to a microwave safe dish.
  • Microwave for 1 minute.
  • Whisk until smooth.
  • Pour the cream mixture into the pan.
  • Add the butter and herbes de Provence.
    Butter, cream, stock, and cream cheese are added to the pan.
  • Stir and let simmer, stirring occasionally.
  • Simmer until the sauce is reduced and thickened. This can take 10 minutes or more. Just don't let it go completely dry.
    Cream mixture is reduced until it has thickened and clings to the chicken.
  • Taste and adjust salt and pepper. Sprinkle with parsley if desired.


You may use chicken thighs in place of breasts.