In a bowl place the almond flour, nut crumbs, arrowroot flour, garlic powder, onion powder, salt, and pepper and mix to combine.
Use your fingertips to rub the butter into the almond flour mixture until you have a mixture that resembles coarse breadcrumbs.
Add the egg and knead until everything is well combined.
Form the dough into 1-inch round balls.
Refrigerate the dumpling until ready to cook.
In a large pot heat the olive oil over medium heat.
Add the onion and celery and cook for 5 minutes.
Add the chicken and cook until no longer pink.
Add the garlic and cook for 30 seconds.
Add the fresh thyme and chicken broth. Stir to combine.
Simmer the soup until the chicken is cooked through, about 30 minutes.
In a small bowl place the almond milk and arrowroot flour and whisk to combine. Stir the mixture into the soup.
Drop the dumplings into the soup and cook, stirring gently, until tender, 10–15 minutes.
Season with salt and pepper.
Stir in the chopped parsley and serve.