Step 1

Heat a large soup pot or dutch oven over medium high heat. Once hot, coat with 1 tbsp oil. Meanwhile, season the chicken thighs with herbes de Provence and sea salt. Place chicken inside the pot. Brown the chicken on both sides for just a few minutes (it's okay if the chicken is not cooked through). Set the chicken aside, turn the heat down to medium.

Step 2

Add in remaining oil, then toss in the vegetables: onion, carrots, celery, garlic, and fresh sage. Saute for 4-5 minutes. Pour in the sherry and deglaze the pan using a wooden spoon.

Step 3

Place the chicken back into the pot. Now pour in the broth. Increase the heat to a boil, then reduce to a simmer. Simmer for 15-20 minutes.

Step 4

While soup is simmering, make the dumplings. In a medium sized bowl, mix together both flours, xanthan gum, baking powder, parmesan cheese, and salt. Now stir in the egg and butter. Batter will be thick! Continue to mix with a rubber spatula or wooden spoon. Once no dry pockets remain, roll into 1 inch dough balls.

Step 5

Remove the chicken once cooked and shred with a fork, or fork and knife. Place back into the pot and stir in heavy creamy. Finally, place the dumpling balls into the soup and cover the pot. Let simmer over medium heat for about 12-15 minutes, or until the dumplings have doubled in size.

Step 6

Serve hot with additional parmesan cheese, salt to taste, and fresh herbs like more sage or thyme.