Step 1

Season the chicken with salt and pepper.

Step 2

Heat up a large dutch oven, add oil, once hot add the chicken and cook for about 4 to 6 minutes per side.

Step 3

Remove the chicken and transfer to a plate

Step 4

Now add in chopped onions, thyme, celery, garlic and cook for 5 to 7 minutes until they are soft.

Step 5

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

Step 6

Shred the chicken using a fork and discard the bones and add it to the dutch oven.

Step 7

Add the bay leaves, bring the mixture to a boil and simmer for 20 to 30 minutes or until chicken is fully cooked.

Step 8

Meanwhile, start making the dough.

Step 9

Take a microwave-safe bowl, add 2 cups of mozzarella cheese and microwave for a minute or two or until melted.

Step 10

In a separate bowl add egg yolks, baking powder, and Xantham powder and mix until well combined and smooth.

Step 11

Remove the melted cheese from the microwave and add the egg yolk mixture along with 1/2 cup of coconut flour and mix until thick.

Step 12

Knead the dough with your hands until nice and smooth.

Step 13

Roll out the dough on a nonstick surface or between two greased parchment paper as big about 1/4 inch thick (don't make it too thin)

Step 14

Gently cut strips of the dough and sprinkle a bit of coconut flour so the strips don't stick to one another.

Step 15

Add about 4 to 5 strips at a time to the hot soup mixture and cook for about 3 minutes.

Step 16

Serve immediately!