NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast, skinless

1/2 cup diced Carrots

1/2 cup diced Celery

1/2 medium Onion, diced

1/2 cup diced Zucchini

1/2 cup sliced Mushrooms

1/4 cup Low-Fat Greek Yogurt

1 cup Low-Sodium Chicken Broth

1/4 cup Whole Wheat Flour

1 large Egg White

2 tbsp Mixed Fresh Herbs (parsley, thyme)

Salt and Pepper, to taste

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

• 2

  In a large pot, lightly sauté the diced carrots, celery, onion, zucchini, and mushrooms in a splash of water or a minimal amount of oil if desired, until they begin to soften.

• 3

  Add the chicken pieces and cook until they are lightly browned on all sides.

• 4

  Pour in the low-sodium chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes until the chicken is nearly cooked through and the vegetables are tender.

• 5

  Reduce the heat and stir in the low-fat Greek yogurt to create a creamy texture, ensuring the heat is low to avoid curdling.

• 6

  In a small bowl, combine whole wheat flour, egg white, and chopped fresh herbs with a pinch of salt and pepper to form a smooth dough.

• 7

  Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot and let the dumplings steam for about 8-10 minutes, until they are fluffy and fully cooked.

• 8

  Taste and adjust seasoning if necessary, then serve hot for a wholesome, comforting meal.