Place chicken in a large Dutch Oven (I used a 5.5qt).  Sprinkle with kosher salt and pepper. Add enough water to the pot so that the chicken is just covered.

Take celery stalks and cut off ends. Set stalks aside for later use. Rinse the ends and add to the pot along with fresh thyme and head of garlic.

Place Dutch Oven on the stove and bring to a boil and then cover and reduce to a light simmer. Let cook 2 hours.

Remove thyme, garlic and celery ends; discard.

Add potatoes, celery, carrots and onions. Cover and let simmer 7-10 minutes.

Meanwhile, make the dumpling dough by adding flour, baking soda and kosher salt to a medium mixing bowl. Whisk to combine.  Add in almondmilk and olive oil. Stir to combine.

Remove cover from Dutch Oven and add dumpling dough, 1 tablespoon at a time, trying your best to place it on top of the ingredients and not directly into the broth. Once all of the dough is added, cover the Dutch Oven and let simmer 15 minutes.

Remove cover and place dumplings, chicken, potatoes and veggies on a platter and cover with foil to keep warm.

Ensure you have approximately 4 cups of broth leftover (if you don't have enough in the pan for some reason you can simply use some store-bought broth).  In a small mixing bowl, whisk together cold water and flour. Bring broth to boil and slowly whisk in flour/water mixture. Continue whisking until it thickens into a gravy.  Taste and add salt, as desired. Remove from heat.

Serve chicken, dumplings, veggies and potatoes with gravy.