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Ingredients:

SOUP

• 1 tablespoon ghee or extra-virgin olive oil
• 1 (3-pound) whole chicken, cut into 8 pieces
• Fine sea salt and freshly ground black pepper
• 2 shallots, minced
• 1⁄2 cup diced carrot
• 1⁄2 cup diced celery
• 2 tablespoons fresh thyme leaves
• 2 cloves garlic, minced
• 2 bay leaves
• 8 cups Chicken Bone Broth
• 3 tablespoons arrowroot powder
• Chopped fresh flat-leaf parsley, for serving

DUMPLINGS

• 1 cup blanched almond flour
• 1⁄4 cup coconut flour
• 1⁄4 cup arrowroot powder
• 1 tablespoon Grain-Free Baking Powder
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1⁄2 teaspoon fine sea salt
• 1 egg, beaten
• 1⁄2 cup Almond Milk

Instructions:

1. To make the soup, heat the ghee in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with 1 teaspoon salt and 1 teaspoon pepper. Working in batches to avoid crowding, add the chicken and cook for 4 to 6 minutes per side, until well browned. Transfer the chicken to a plate and leave the drippings in the pot.
2. Add the shallots, carrot, celery, thyme, and garlic to the pot and sauté until the vegetables begin to soften, 5 to 7 minutes. Remove and discard the browned skin from the chicken pieces and return the chicken to the pot along with the bay leaves and bone broth. Bring to a boil, then turn the heat to medium and simmer, covered, until the chicken is cooked through and easily pulls away from the bone, about 1 hour.
3. To make the dumplings, meanwhile, in a bowl, whisk together the almond flour, coconut flour, 1⁄4 cup arrowroot, baking powder, chives, dill, and salt. Whisk in the egg and almond milk.
4. Transfer the chicken pieces to a cutting board and discard the bay leaves. Shred the chicken, discarding the bones, and return the meat to the soup.
5. In a small bowl, whisk together 1⁄4 cup water and the 3 tablespoons arrowroot, then whisk it into the soup. Bring the soup back to a boil over medium-high heat and cook for 3 to 5 minutes, until the broth has thickened. Season with salt and pepper to taste.
6. Turn the heat to low and allow the boil to calm (the dumplings will break apart if the soup is boiling when you add them). Skim the fat from the surface using a wide spoon, then drop the dumpling mixture into the soup in eight large spoonfuls. Cover the pot and cook until the dumplings are firm, 10 to 12 minutes. Ladle the soup into bowls, being sure to get plenty of chicken and a dumpling or two in each serving. Sprinkle with parsley and serve immediately.
7. Store leftover soup and dumplings in an airtight container in the refrigerator for 5 days. Reheat in a covered saucepan over medium-low heat for 8 to 10 minutes, until heated through.

TIPS: The key to the dumplings staying together is to cook them, undisturbed, at very low heat. Any bubbles or rolling boil in the soup will cause them to break apart. You can also bake them at 350 degrees F for 15 minutes if you’d prefer!