NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

2 stalks Celery

1 small Onion

1/2 cup Diced Tomatoes

1 cup Spinach

1 cup Low Sodium Chicken Broth

1/4 cup Whole Wheat Flour

1 Egg White

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Dice the carrot, celery, and onion into small, uniform pieces. Rinse the spinach and roughly chop it if desired.

• 2

  Cut the chicken breast into bite-sized pieces.

• 3

  In a large pot, add the chicken broth and bring it to a simmer. Add the diced carrots, celery, and onion.

• 4

  Once the vegetables begin to soften (about 5-7 minutes), add in the chicken pieces and diced tomatoes. Allow the mixture to simmer until the chicken is fully cooked, about 10 minutes.

• 5

  Meanwhile, prepare the dumpling batter by whisking together the whole wheat flour and egg white with a pinch of salt and chopped thyme. Add a splash of water if needed to form a smooth, thick batter.

• 6

  Drop spoonfuls of the dumpling batter onto the simmering soup. Cover the pot and let the dumplings steam in the soup for about 8-10 minutes until they are fluffy and cooked through.

• 7

  Stir in the fresh spinach and let it wilt for about 1-2 minutes. Season the soup with additional salt, pepper, and thyme to taste.

• 8

  Serve hot and enjoy your balanced, nourishing meal.