1. Melt the oil and butter over medium heat in a large Dutch oven or heavy duty pot. Add in the shallots, onions, carrots, celery, potatoes, salt, and pepper. Occasionally stir to combine and sauté for 6 minutes or until the shallots and onions and translucent.
2. Add in the garlic, thyme, sage and bay leaves. Cook for 1 minute.
3. Stir in the coconut milk and bone broth. Bring up to a simmer and let cook for 6-8 minutes or until the potatoes are tender.
4. Turn the heat to low. Remove 1 cup of the liquid with a measuring cup. Add in the tapioca or arrowroot powder. Whisk or stir with a fork to fully combine. Stir that mixture back into the soup pot. Stir to combine.
5. Add in the chicken and fresh parsley. Serve with biscuits.

To make the biscuits

1. Preheat your oven to 425F. Line a baking sheet with parchment paper.
2. Mix together the flour, baking powder and salt. Add in the cubed butter and pulse in a food processor or smash between your fingers until the butter is small pea sized (work quickly to keep the butter cold).
3. Pour in the milk, black pepper, sage and gouda. Mix with a rubber spatula until fully combine.
4. Use a large spoon or grab about 2-3 tablespoons worth of biscuit dough and quickly form into round discs. Place on prepared baking tray. Repeat until all the dough is used.
5. Bake for 14-18 minutes or until they are slightly browned and cooked through.