Heat the oil in a large dutch oven.

Season the chicken with salt and pepper.

Brown the chicken about 4 to 6 minutes per side.

Transfer the chicken to a plate for later.

Add the chopped celery, onions, thyme and garlic to the drippings in the dutch oven and cook until the vegetables are soft.

This will take about 5 to 7 minutes.

Add 4 cups of water and 2 cups of chicken stock in with the vegetables.

Add the butter.

Shred the chicken with a fork (discard the bones) and add it back to the dutch oven.

Add the bay leaves too.

Bring the mixture to a simmer and cook about another 20 to 30 minutes until the chicken is fully cooked.

While that is simmering, you will start to make the dough for the dumplings.

In a separate microwave-safe bowl, heat up 2 cups of mozzarella cheese for about a minute to a minute and a half or until it’s fully melted.

In a separate smaller bowl, combine the egg yolks with the baking powder and Xantham powder.

Mix it until the ingredients become smooth.

After you remove the melted cheese from the microwave, add the 1/2 cup of coconut flour and the egg yolk mixture to the cheese.

Mix it with a spoon until it becomes too thick to mix.

Dump the dough onto a nonstick surface.

I use a silicone mat.

Use your hands to knead the dough until it becomes nice and smooth as seen in the photos below.

Roll out the dough as big as your silicone mat (about 12×18 inches or so).

The dough will need to be about 1/4 inch thick.

If you make this dough too thin, it would resemble dumplings when you add it to the hot soup.

Use a pizza cutter to gentle cut strips of dough for your dumplings.

I make sure not to press too hard on my silicone mat so that I don’t cut right through the mat itself.

This dough is really easy to cut.

Now sprinkle the dough with a bit of coconut flour so the strips don’t stick to one another.

Carefully add about 4 or 5 strips of dough to the hot soup mixture at a time.

The dough only takes about 3 minutes or so to cook.