Instructions

1. To make the Dumplings:
2. Heat mozzarella in the microwave at 30 second intervals, until completely melted.
3. Stir in almond flour, konjac, and half the coconut flour.
4. Add egg and mix well.
5. Work in the rest of the coconut flour, kneading briefly with your hands to make sure it’s well incorporated.
6. Roll out on parchment paper, until it’s very thin. Between 1/4 and 1/8 of an inch thin. Think about a thin, flat noodle.
7. If the dough wants to stick or becomes unpliable, heat in the microwave 15 seconds to reheat the mozzarella, then continue.
8. With a pizza cutter, cut long strips, about 1 inch wide. Then cut across, width-wise, in 1 inch strips, to make rough squares.
9. Let stand while you’re making the soup.
10. To make the Soup:
11. Melt the butter over medium heat in a stock pot or other deep pot.
12. Saute the vegetables over medium heat until just tender.
13. Add the chicken, stock, and seasonings to the pot. Bring to a simmer and cook for ten minutes for flavors to meld and develop.
14. Once it’s done simmering, whisk the konjac/glucommanan into the heavy cream and stir into the soup.
15. Turn the heat to high and bring the mixture to a full, rolling boil.
16. Once it’s boiling hard, drop the dumplings into the soup, being sure to separate them as you go.
17. DO NOT STIR. I’m serious!
18. Once the dumplings are all in the pot, cook for another two minutes or so at a full boil. If you must agitate the soup, gently use the handles on the side to move the pot in a circular motion.
19. Once the two minutes are up, remove from heat, then fish out your bay leaves and discard them.
20. Serve immediately.