2 tablespoons olive oil
3 lb. boneless, skinless chicken breasts
sea salt and pepper
1 large yellow onion, coarsely chopped
2 quarts low-sodium, gluten-free chicken broth
4 sprigs fresh thyme, chopped
3 bay leaves
6 carrots, peled and cut into chunks
4 ribs celery, including leaves, roughly chopped
1 cup frozen peas
1/4 cup finely chopped flat-leaf parsley
1/3 cup brown rice flour
1/3 cup garbanzo bean flour
1/3 cup tapioca flour
1 1/2 teaspoons corn free baking powder
1 teaspoon chopped thyme
1/2 teaspoon sea salt
1 1/2 tablespoon butter
1 T extra virgin olive oil
1/4 cup milk
To prepare the soup, heat oil in a heavy stockpot or large saucepan over medium-high heat. Season chicken with salt and pepper then arrange in pot in a single layer and cook until first side is golden brown, about 3 minutes.Flip and cook the other side. Take out of the pan and set aside to cool. When cool enough to handle cut into bite sized pieces.. Add onions, celery, and continue to cook until until the vegetables are sauteed. Add the broth, thyme, bay leaf, parsley and cut up chicken. Cover and cook on a simmer for 4 hours.
To prepare the dumplings, put rice flour, garbanzo bean flour, tapioca flour, baking powder, thyme and salt into a bowl and whisk together until blended. Cut in butter until it resembles coarse meal. Using a spoon mix in oil milk.
Using a tablespoon, drop batter into the almost boiling soup, until you've used all of the batter to make 12 dumplings.
Once the dumplings are in the simmering liquid, cover the pot immediately and simmer for 10 minutes, resisting the urge to look inside the pot. Ladle chicken and dumplings into bowls and serve hot.