Step 1

Brown chicken. Heat 2 tablespoons of oil in a large saucepan over high heat. Add chicken thighs (2 pounds) in batches, and brown both sides--we just want to brown the edges, we'll cook the chicken all the way through in the next steps. Remove browned chicken to a plate and set aside.

Step 2

Saute veggies. Add the remaining tablespoon of oil, and reduce the heat to medium. Add chopped onion (1 large), celery (2 ribs), and carrots (until soft, about 8 minutes. Stir in minced garlic (1 tablespoon) and thyme (1/2 teaspoon) and cook until fragrant, about 2 minutes. Add dry sherry (1/4 cup) and stir, loosening the brown bits at the bottom of your saucepan.

Step 3

Simmer. Add the chicken broth (6 cups), chicken flavor Better Than Bouillon (2 teaspoons), black pepper (1/2 teaspoon), bay leaves (2), browned chicken, and any juices that have accumulated on the plate. Bring soup to a boil, then reduce to a simmer. Cook uncovered for 30 minutes--check to make sure a thick part of the chicken has reached 165 F.

Step 4

Dumplings. Meanwhile, combine the almond flour (3/4 cup) whey protein isolate (1/4 cup), xanthan gum (1/2 teaspoon), baking powder (1 teaspoon), salt (1 teaspoon), pepper (1/2 teaspoon), dried oregano (1 teaspoon) and thyme (1 tablespoon). Add the butter (1 tablespoon) and egg and stir to combine. Use wet hands to form marble-sized dumplings.

Step 5

Uncover. After 30 minutes, remove chicken from the soup and place on a cutting board. Remove and discard bay leaves. Stir in the cream cheese (4 ounces) and heavy cream (1/2 cup), and parsley (3 tablespoons), until the cream cheese has dissolved into the broth. Add the dumplings, and cover pot. Cook dumplings until they've doubled in size, around 15 minutes. Add chicken back to the pot before ladling the soup into bowls and enjoy!Psst - if storing leftovers, see tips below (note 5).