Chicken and Dumpling Soup

Updated at: Fri, 16 Aug 2024 22:24:50 GMT

Step 1

In a large Dutch oven, heat the olive oil over medium-high heat. Season the chicken all over with salt and pepper. Add the chicken to the pot and brown for 4 to 6 minutes per side. Transfer the chicken to a plate and set aside.

Step 2

Add the celery, onion, garlic, and thyme to the pot and cook, stirring, until soft, 5 to 7 minutes. Add 4 cups water, the stock, melted butter, and bay leaves and stir to combine. Add the chicken back, bring the mixture to a boil, lower the heat to medium low, and simmer for 20 minutes, until the chicken is cooked through.

Step 3

Transfer the chicken to a cutting board and shred the meat from the bones with a fork. Discard the bones. Add the shredded chicken back to the Dutch oven and cook for another 10 minutes, until heated through

Step 4

Have a silicone mat ready. Place the mozzarella in a microwave-safe bowl and heat in the microwave oven until fully melted, about 1 1/2 minutes. Add the coconut flour, baking powder, xanthum gum, and egg yolks and mix together. It will make a stiff dough

Step 5

Transfer the dough to the silicone mat and knead until smooth. Using a rolling pin, roll out the dough to the edges of the mat, or until it's 1/2 inch thick. Using a pizza cutter or a sharp knife, gently cut strips of dough about 1 inch wide. Sprinkle the strips with a bit of coconut flour so they don't stick to one another

Step 6

Just before serving carefully add the strips to the soup, 4 or 5 at a time so they won't stick to each other, and cook very vently for 2 to 3 minutes. Serve immediately

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