NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot

1 Celery Stalk

1/4 medium Onion

1/4 cup Half & Half

1/3 cup Whole Wheat Flour

1 large Egg White

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces, and lightly season with salt and pepper if desired.

• 2

  Chop the carrot, celery, and onion uniformly for even cooking.

• 3

  In a medium pot, heat a splash of water or a small drizzle of olive oil over medium heat. Sauté the chopped vegetables for about 3-4 minutes until they begin to soften.

• 4

  Add the diced chicken and continue to sauté until the chicken is lightly browned on all sides, about 3-4 minutes.

• 5

  Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow it to cook for 8-10 minutes, letting the flavors meld.

• 6

  While the soup simmers, prepare the dumpling batter by mixing the whole wheat flour and egg white in a small bowl. Stir until a soft dough forms; if the mixture is too thick, add a teaspoon of water.

• 7

  Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings steam and cook through for about 8 minutes. Do not stir vigorously to avoid breaking the dumplings.

• 8

  Once the dumplings are fluffy and the chicken is fully cooked, stir in the half & half to create a creamy consistency. Heat through gently, without boiling, to avoid curdling the cream.

• 9

  Finish by stirring in the fresh herbs, and adjust seasoning with salt and pepper as needed. Serve hot and enjoy the comforting flavors.