Gather and prep all ingredients.

Season chicken with salt and pepper, then place in a pot and cover with water. Cover with a lid and bring the pot to a boil. Once boiling, reduce to a simmer and allow chicken to cook through, about 15 minutes. Once done, transfer chicken to a bowl and shred with a fork.

Using the same pot, add butter over medium heat. Once melted and bubbling, add the garlic and onion. Cook until onion is translucent, about 3-4 minutes.

Once the onions are cooked, add in the shredded chicken, chicken broth, coconut milk, and then season with salt and pepper to taste. Whisk in the xanthan gum very well, then cover and let simmer for 15 minutes.

While the soup is simmering, start on the dumplings. Combine the almond flour, coconut flour, parsley, baking powder, xanthan gum, and salt and pepper to taste. Mix together and try to remove any lumps.

Add in the wet ingredients by cracking the egg and pouring in the butter and coconut milk. Mix together until it becomes a dough-like texture.

Roll out the dumplings using your hand and form them into balls. You want each ball to be around 3/4" thick.

Reduce the soup's heat to low and remove the cover. Drop the dumplings into the soup and let cook for 3-5 minutes, allowing them to heat through. Make sure not to overcook the dumplings as they will start to break apart if cooked too long.

Optionally garnish with fresh thyme and enjoy!