Chicken & dumpling soup [paleo]

I've been making homemade soups ever since I got married 9 years ago. One of my first cookbooks was all about soups and I had so much fun making all of them. From basic chicken noodle to the best french onion, I was falling in love with creating such a hearty meal with so few ingredients. Soup is easy, and you also don't need all day to make a good one, nor do you need a crock pot.

Last night I was making our favorite "simple soup" as we call it, and decided to top it with some paleo dumplings. I love how it turned out. It's so flavorful and robust. The soup is simple, as the title explains, with just carrots, celery, onions, and garlic as the base; baked chicken that easily shreds, chicken stock & some spices. The dumplings aren't necessary but make for a more filling dish. Fill a mug with this soup on a snowy day and you're good to go.

Chicken & dumpling soup
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

2 tablespoons avocado oil
1 cup chopped celery
1 cup chopped carrots
1 medium onion, diced
2 cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon tumeric
8 cup of chicken stock
2 bay leaves
2 sprigs of fresh thyme
2 tablespoons arrowroot
2 tablespoons water
1 lb of chicken breasts

Paleo rosemary & 'cheddar' dumplings
1 cup almond flour
1/4 cup coconut flour
1/4 cup arrowroot flour
1 tablespoon baking powder
1 tablespoon fresh chopped rosemary
1 tablespoon nutritional yeast
1/2 teaspoon black pepper
1 egg
1/2 cup coconut milk

Bake the chicken
1. Preheat the oven to 425.
2. Line a sheet pan with parchment paper.
3. Put the chicken on the pan, drizzle with some oil, salt, & pepper.
4. Bake for 25-30 minutes.
5. Allow the chicken to rest for 10 minutes before shredding (I shred in the Kitchen Aid mixer for 10 seconds on high speed. Put the chicken in the bowl and cover with a towel so it doesn't fly all over)

While the chicken bakes, make the soup
1. Heat avocado oil over medium heat in an 8qt dutch oven or pot.
2. Add onion and saute 5 minutes.
3. Add the celery and carrots and cook for 10 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add all of the spices and herbs, as well as the chicken stock.
6. Bring to a boil, then simmer covered for 15 minutes.

While the soup is simmering, make the dumplings
1. In a medium bowl, combine all ingredients except the milk & egg.
2. Add in the milk and egg and stir with a wooden spoon.
3. Set aside.

Finish the soup
1. Remove bay leaves and fresh thyme sprigs from the soup.
2. Turn the heat to lowwww and make sure it's barely simmering (this may take a few minutes as the soup calms down)
3.  In a small bowl, whisk together 2 tablespoons of arrowroot and 2 tablespoons of water. Add to the soup and stir. This will slightly thicken it. Let this cook for a few minutes.
4. Add the shredded chicken.
5. Scoop 8-10 balls of the dumpling onto the soup.
6. Cover and cook over low heat for 15 minutes.
7. Serve immediately & enjoy!
8. Reheat any leftovers on top of the stove. This will ensure even heating throughout.

Reminder; this soup is our go-to chicken soup recipe without the dumplings so if you wish, follow all of the steps but don't add the thickener or dumplings. Easy peasy.