This cherished recipe has been in our family for generations, handed down from my German grandmother.

In a large mixing bowl, combine the almond flour, Parmesan cheese, eggs, parsley, thyme, garlic powder, salt, and pepper. Mix until a dough forms.
Fold in the shredded chicken until evenly distributed.
Shape the mixture into small dumplings, about 1 inch in diameter.
Heat the olive oil in a large skillet over medium heat. Add the dumplings and cook until golden brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
In a large pot, bring the chicken broth to a simmer. Add the lemon juice, lemon zest, and butter, stirring until the butter is melted.
Carefully add the dumplings to the broth and simmer for an additional 10 minutes, allowing the flavors to meld.

Serve hot, garnished with additional parsley if desired.
Variations & Tips
For a different flavor profile, try adding a pinch of cayenne pepper to the dumpling mixture for a bit of heat. You can also substitute the chicken with turkey for a post-holiday meal idea. If you have picky eaters, consider serving the dumplings with a side of ketchup or a mild dipping sauce. For a vegetarian version, replace the chicken with sautéed mushrooms and spinach.