NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

1/4 Onion

1/4 cup Green Peas

1/2 cup Low Sodium Chicken Broth

1/4 cup Low-Fat Milk

3 tbsp Whole Wheat Flour

1 Egg White

1 tbsp Fresh Herbs (Parsley & Dill)

1/4 tsp Baking Powder

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season lightly with salt and pepper if desired.

• 2

  Dice the carrot, celery, and onion into small uniform pieces for even cooking.

• 3

  In a medium pot, sauté the diced vegetables over medium heat until they begin to soften, about 3-4 minutes.

• 4

  Add the chicken cubes to the pot and cook until lightly browned on all sides.

• 5

  Pour in the low sodium chicken broth and low-fat milk, stirring to combine. Bring the mixture to a simmer and let cook for about 8-10 minutes, or until the chicken is fully cooked and vegetables are tender.

• 6

  Stir in the green peas in the last 2 minutes of cooking.

• 7

  While the stew simmers, prepare the herb dumplings. In a small bowl, mix the whole wheat flour, egg white, fresh herbs, and baking powder until just combined. The mixture should be slightly sticky.

• 8

  Drop spoonfuls of the dumpling batter on top of the simmering stew. Cover the pot and let the dumplings steam for about 8 minutes, or until they are fluffy and cooked through.

• 9

  Gently stir to distribute the dumplings and serve hot.