Over medium heat, add the chicken thighs, onions, celery, water, poultry seasoning , and salt to a soup pot.

Cover and let cook over medium heat for 45 minutes.

Turn down the stove to low and remove the chicken thighs from the broth.

Remove the meat from the bones and place the meat back into the soup.

In a small cup, combine the milk and the 2 tbsps of tapioca flour to make a slurry.

Add this to your soup.

To make the dumplings, first grind the slivered almonds into a fine flour in your blender or food processor.

Next add the tapioca flour and salt to the blender and pulse for 30 seconds.

Then add in 1/3 cup of the soup broth and mix until you have soft dough.

Roll the dough into 1" balls, you should get 9 dumplings.

Drop this into the broth and cook for 15 minutes over medium low.

Enjoy!