Instructions

1. Melt the butter in a large heavy pot over medium heat. Add onion and celery and cook 5 to 6 minutes until softened. Stir in garlic for 30 seconds until fragrant.
2. Pour in chicken broth, add thyme, and bring to a gentle boil. Reduce to a lively simmer and cook 5 minutes to blend flavors.
3. Stir in the cream and cream cheese until smooth and just steaming. Add shredded chicken, season with salt and pepper, and keep the soup at a steady simmer while you make the dumplings.
4. For the dumplings, combine mozzarella and 2 oz cream cheese in a microwave-safe bowl. Microwave in 20 to 30 second bursts, stirring between each, until just melted and smooth, about 60 to 90 seconds total.
5. Stir in almond flour, coconut flour, baking powder, salt, pepper, and parsley. Add the beaten egg and mix until a soft dough forms. If sticky, let it rest 2 minutes to hydrate.
6. Scoop the dough by level tablespoons and roll into small balls (about 24 dumplings). Keep them uniform for even cooking.
7. Make sure the soup is at a gentle simmer, not a hard boil. Carefully drop in the dumplings, spacing them out, then cover the pot.
8. Cook covered 8 to 10 minutes, maintaining a steady simmer, until dumplings are set, slightly puffed, and no longer doughy in the center. Gently stir once midway to prevent sticking.
9. If you prefer a thicker broth, sprinkle a tiny pinch of xanthan gum over the surface and stir well; let it sit 1 to 2 minutes to thicken before adding more.
10. Taste and adjust salt and pepper. Ladle into bowls and finish with chopped parsley.