• Heat 1 tablespoon olive oil in dutch oven or heavy pot over medium heat. Add the chicken and cook until no longer pink. Remove the chicken and its juices from the pot and set it aside.
  
• Add 1 more tablespoon of olive oil to the pot and saute onion, carrot and celery until tender then add garlic and saute further until fragrant.
  
• If making the roux add butter and flour to the pot. Stir constantly to prevent the flour clumping.
  
• Add broth, coconut milk, thyme and bay leaf. Cover the pot.

Make gluten free dumplings

• In a medium sized bowl combine the dumpling ingredients and stir until the mixture comes together into a cohesive dough.
• Use a tablespoon measuring spoon to pinch off dough balls (dough should yield about 12 small dumplings)
  
• Place the dough balls in the simmering soup.
• Cook for about 15 minutes. When the dumplings rise to the top of the soup it's cooked.
• Garnish with fresh parsley, serve and enjoy!