Heat coconut oil in a large stockpot over medium-high heat until melted. Add the onion and celery and saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add the garlic and continue cooking for 1-2 minutes, until the garlic is fragrant. Add the gluten free flour until completely combined and coating the onion and celery mixture. Slowly add the chicken stock (or bone broth) then add the coconut milk, stirring frequently.
Stir in the raw chicken, potato, corn, peas, rosemary, thyme, salt and pepper. Turn the heat up to high and bring the mixture to a slight boil then immediately turn the heat down to low and simmer for 9-11 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F, and the potatoes are fork-tender.
While the soup is cooking, make the biscuits if desired. If you’re not baking the biscuits, skip to step 5. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silpat mat and set aside.
Whisk together the gluten free flour, tapioca flour, baking powder, baking soda, salt and coconut sugar. Add the coconut oil and use a pastry blender or two knives to cut the coconut oil into the dry ingredients. Create a well in the center and add the coconut milk and lemon juice and gently mix until just combined. On a piece of parchment paper, press the dough out to 1 inch thickness and use a circle cookie cutter or glass cup to cut out biscuits. Place on prepared baking pan. Roll up dough and press out again until all the dough is used and biscuits are cut. This will make about 10 biscuits. Bake for 12-15 minutes or until the tops are golden brown.
Once the soup is done and the chicken is cooked, remove the chicken from the soup and place on a cutting board. Using two forks, shred the chicken then place back in the soup.
For a thicker soup, mix 3 tablespoons of tapioca flour with 3 tablespoons of warm water. Add to the soup and bring to a simmer. Stir and cook until the soup thickens. Serve immediately with biscuits.