Chicken and Dumplings (low carb)

Warming comfort food, perfect for winter!

Chicken and Dumplings (low carb)
6 servings // 408 calories, 3.2 net carbs (including 2 dumplings)

1 tablespoon olive oil
4 pounds pasture-raised boneless chicken thighs
2 cups cauliflower florets, small
2 ribs celery, diced
1/2 large yellow onion, diced
6 cloves garlic, minced
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne
1/2 cup heavy cream
1/2 cup cream cheese
8 cups Pacific chicken bone broth

Heat olive oil in a Dutch oven, and brown the chicken thighs in batches. Set aside.

Add vegetables and garlic to the Dutch oven and cook until soft. Slowly stir in chicken stock before adding herbs, spices, salt, pepper, and bay leaves. Add the chicken thighs, cover and cook, stirring occasionally, for 30 minutes.

In a small bowl, whisk the heavy cream and cream cheese together until combined. Add to the stew. Return stew to a simmer and stir until liquid is thickened. Make the dumplings. Cover, and simmer until chicken is tender and dumplings are firm, 10 minutes.