NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

2 Celery Stalks (80g)

1/2 medium Onion (55g)

1 cup Diced Tomatoes (240g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup Whole Wheat Flour (30g)

1/2 large Egg (25g)

1 clove Garlic

1 tsp Dried Thyme

1 Bay Leaf

PREPARATION

• 1

  Begin by dicing the carrot, celery, and onion into bite-sized pieces. Mince the garlic.

• 2

  In a large pot over medium heat, add the diced vegetables and garlic. Sauté for about 3-4 minutes until they start to soften.

• 3

  Add the chicken breast (cut into cubes) to the pot and cook until lightly browned, about 5 minutes.

• 4

  Pour in the diced tomatoes and chicken broth. Add the thyme and bay leaf, then bring the mixture to a gentle simmer.

• 5

  Allow the stew to simmer for 10-15 minutes so the flavors meld and the chicken is cooked through.

• 6

  While the stew simmers, prepare the dumpling batter by combining whole wheat flour, half an egg, and a pinch of salt with enough water to form a thick, sticky dough.

• 7

  Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and cook for an additional 8-10 minutes until the dumplings are fluffy and cooked through.

• 8

  Remove the bay leaf before serving. Ladle the hearty stew with dumplings into bowls and enjoy warm.