Step 1

Heat a stockpot over medium heat. Add the oil and, when it's shimmering, add the onions. Cook for a few minutes, stirring occasionally until they're soft and translucent. Add the garlic and cook for one minute more, stirring frequently.

Step 2

Place the chicken in the pot and pour the chicken broth over the top. Bring to a gentle boil, reduce the heat and simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken with a slotted spoon and either cut into bite-sized pieces or gently shred it. Return the chicken to the stockpot. Allow the soup to gently simmer while you make the dumplings.

Step 3

In a medium-sized mixing bowl, whisk the almond flour, coconut flour, xantham gum, baking powder, salt, and pepper until thoroughly combined. In a separate small bowl, whisk together the melted butter, coconut milk, and the egg. Add the wet mixture into the dry mixture and stir until it forms a soft dough (don't overmix). Using your hands, form the dough into 1-inch dumplings, pressing them well several times each to make sure they're packed well (this will help prevent them from falling apart when cooked).

Step 4

Add the salt, pepper, and heavy cream to the soup. Taste and adjust the seasoning if necessary. Reduce the heat to low.

Step 5

When the soup is at a very low simmer, drop the dumplings (one or two at a time) directly into the soup. Cook the dumplings for about 5 minutes, just until cooked through. Alternatively, you can turn off the heat just before adding the dumplings to ensure they don't get overcooked and fall apart. Serve immediately.

Step 6

Heat a skillet over medium heat. Add the oil and, when it's shimmering, add the onions. Cook for a few minutes, stirring occasionally until they're soft and translucent. Add the garlic and cook for one minute more, stirring frequently.

Step 7

Place the onion mixture into the crockpot. Add the chicken and broth, then stir gently. Cook on low for 8 hours or on high for 4 hours.

Step 8

Meanwhile, In a medium-sized mixing bowl, whisk the almond flour, coconut flour, xantham gum, baking powder, salt, and pepper until thoroughly combined. In a separate small bowl, whisk together the melted butter, coconut milk, and the egg. Add the wet mixture into the dry mixture and stir until it forms a soft dough (don't overmix). Using your hands, form the dough into 1-inch dumplings, pressing them well several times each to make sure they're packed well (this will help prevent them from falling apart when cooked).

Step 9

Remove the chicken with a slotted spoon and either cut into bite-sized pieces or shred it. Return the chicken to the crockpot. Add the salt, pepper, and heavy cream to the soup. Taste and adjust the seasoning if necessary. Reduce the heat to low.

Step 10

Drop the dumplings (one or two at a time) directly into the soup. Cook the dumplings for about 5 minutes, just until cooked through. Turn the temperature setting to "keep warm" or off completely.

Step 11

Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the oil. When it's shimmering, add the onions to the pot. Cook for a few minutes, stirring occasionally until the onions are soft. Add the garlic and cook for one more minute, stirring frequently. Turn off the Instant Pot.

Step 12

Add the chicken to the pot and pour the broth over, taking care that all the chicken is submerged. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 10 minutes.Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.

Step 13

Meanwhile, In a medium-sized mixing bowl, whisk the almond flour, coconut flour, xantham gum, baking powder, salt, and pepper until thoroughly combined. In a separate small bowl, whisk together the melted butter, coconut milk, and the egg. Add the wet mixture into the dry mixture and stir until it forms a soft dough (don't overmix). Using your hands, form the dough into 1-inch dumplings, pressing them well several times each to make sure they're packed well (this will help prevent them from falling apart when cooked).

Step 14

When the time is up, allow the pressure to release naturally.Open the IP and gently stir. Add the salt, pepper, and heavy cream to the soup. Taste and adjust the seasoning if necessary. Press "Saute" and make sure it's set to low.

Step 15

Drop the dumplings (one or two at a time) directly into the soup. Cook the dumplings for about 5 minutes, just until cooked through. Turn off the Instant Pot or set it to "keep warm". Serve immediately.