Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt to taste

Dumplings:
• ¾ cup almond flour (or whole wheat flour for non-low-carb)
• 1½ tsp baking powder
• ¼ tsp garlic powder
• ¼ tsp dried parsley
• Pinch of salt
• 1 large egg
• 2 tbsp olive oil or melted butter
• 2 tbsp unsweetened almond milk (or regular milk)

Instructions

In a large pot, heat oil over medium. Sauté onion, carrots, and celery 6–7 min until softened. Add garlic; cook 1 min.
Pour in broth, shredded chicken, thyme, and pepper. Bring to a gentle simmer.
While soup simmers, make dumplings: whisk dry ingredients. Stir in egg, oil, and milk until just combined—don’t overmix.
Drop 6–8 heaping tablespoonfuls of dumpling dough onto simmering soup (don’t stir yet!).
Cover tightly and simmer undisturbed for 15 min—no peeking! Dumplings will puff and set.
Gently stir once to lift dumplings from bottom. Taste and adjust salt. Serve hot.