YIELD: 6 servings | PREP TIME: 35 minutes | STOVETOP: 45 minutes | SLOW COOKER: 9 to 11 hours
• ½ cup arrowroot starch
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 whole chicken, cut into 8 pieces
• 2 tablespoons ghee
• 1 medium onion, cut into small dice
• 2 celery ribs, cut into small dice
• 2 medium carrots, cut into small dice
• ½ teaspoon minced fresh thyme
• ¼ teaspoon turmeric powder
• 2 quarts Chicken Broth
• ¾ cup full-fat coconut milk
FOR THE DUMPLINGS:
• ¾ cup blanched almond flour
• ¾ cup cassava flour
• ¾ teaspoon baking soda
• 1½ teaspoons salt
• ¾ cup full-fat coconut milk
• Chopped fresh parsley or chives, for garnish (optional)
1. In a large bowl, whisk together the arrowroot starch, salt, and pepper. Dredge the chicken pieces in the mixture, coating them on all sides.
2. In a large heavy-bottomed pot, heat the ghee. When hot, add the chicken in batches and cook until golden brown on all sides, 4 to 5 minutes per side.
3. Remove the chicken and set aside. Add the onion, celery, and carrots to the pot and sauté for 5 to 7 minutes, until the veggies have softened.
4. Stir the thyme and turmeric into the vegetables. Pour in the broth, scraping up any browned bits that are stuck to the bottom of the pot.
5. Return the chicken to the pot and bring to a simmer. Simmer the soup until the chicken is cooked through, about 20 minutes. Remove the chicken pieces and set them aside to cool.
6. While the soup is simmering, make the dumplings: Mix together the almond flour, cassava flour, baking soda, salt, and coconut milk. Use your hands to form the dough into 24 small dumplings. The dumplings should be somewhat round but still rustic looking.
7. Drop the dumplings into the simmering soup and cook for 5 minutes.
8. When the chicken is cool enough to handle, remove the meat from the bones and shred it. Discard the skin and bones. (Save the bones for making broth, if desired.)
9. Add the shredded chicken and coconut milk to the soup and simmer for another 3 to 4 minutes, until heated through. Garnish with fresh parsley or chives, if desired.
Slow Cooker Instructions: After completing Step 4, transfer the contents of the pot to a slow cooker and add the chicken. Cook on low for 8 to 10 hours, until the chicken is cooked through. Remove the chicken pieces from the pot and allow to cool. Complete Step 6, then turn the heat up to high and add the dumplings to the slow cooker, allowing them to cook for 20 minutes, or until they’re cooked through. Proceed with Steps 8 and 9, cooking the soup for about 10 minutes to heat through.
