NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Onion

1 garlic clove

1 cup Low-Sodium Chicken Broth

1/2 cup Low-Fat Milk

1/3 cup Whole Wheat Flour

1 Egg White

1 Bay Leaf

1 tsp Dried Thyme

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces. Chop the carrot, celery, and onion into small cubes and mince the garlic.

• 2

  In a medium pot, heat a non-stick pan over medium heat and lightly sauté the onion and garlic for 2-3 minutes until fragrant.

• 3

  Add the diced chicken and continue to sauté until it begins to brown on the edges, about 3-4 minutes.

• 4

  Stir in the chopped carrots and celery, then pour in the chicken broth and low-fat milk. Add the bay leaf and dried thyme.

• 5

  Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.

• 6

  Meanwhile, in a small bowl, whisk together the whole wheat flour and egg white until a smooth dough forms. If the dough feels too stiff, add a teaspoon of water.

• 7

  Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and allow the dumplings to steam for 8-10 minutes, or until they are fluffy and cooked through.

• 8

  Remove the bay leaf, adjust seasoning to taste if needed, and serve hot.