Fab ‘n Fast Paleo Chicken and Curried Dumplings Soup

Pulse the onions (fennel), celery, and carrots in a food processor until chopped to your liking.

In a large heavy-bottomed (I like non-stick too), heat the ghee, add the chopped veggies and saute about 5 minutes. Stir in the thyme and turmeric and saute 30 seconds, then add broth, coconut milk, and chicken. Heat around 5 minutes until simmering.

While the soup cooks, make the dumplings. Mix all ingredients with your hands and roll into about 24 little dumplings.

If making a whole pot at once, add the dumplings to the simmering soup and cook 5 more minutes until they're done.. Serve....

Alternately, make the dumplings and put into a storage container. Finish the soup and put only the amount of dumplings you want for that serving of soup into the simmering soup. Dish out the amount of soup you want along with the dumplings and eat.

Put the rest of the soup in another container and cool. Store both containers in the fridge. To make more soup, portion out the amount you want in a saucepan, heat to simmering, add the amount of dumplings you want, cook for 5 minutes (or more) and serve. And ... don't worry if you run out of dumplings ... it'll only take five minutes to make more!