NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 cup Chicken Broth

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1/4 cup Whole Wheat Flour

1/4 tsp Baking Powder

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Heat olive oil over medium heat in a large pot. Sauté the onions until translucent, then add carrot and celery. Sauté for another 3-4 minutes.

• 3

  Add the diced chicken to the pot and cook until the outside is lightly browned.

• 4

  Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10 minutes until the chicken is cooked through and vegetables are tender.

• 5

  Stir in the low-fat milk and season the soup with salt and pepper. Allow the soup to return to a gentle simmer.

• 6

  For the dumplings, in a small bowl, combine whole wheat flour, baking powder, a pinch of salt, and pepper. Mix in a few tablespoons of the warm soup liquid until a soft dough forms.

• 7

  Drop spoonfuls of the dumpling dough carefully into the simmering soup. Cover the pot and let the dumplings steam for 8-10 minutes until they are fluffy and cooked through.

• 8

  Taste and adjust seasoning as needed. Serve hot for a comforting meal.