NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

0.25 tsp avocado oil

2 cup chicken broth

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp almond flour

1 tbsp tapioca starch

1 large egg

1 tbsp full-fat coconut milk

PREPARATION

• 1

  Heat the avocado oil in a large pot over medium heat and sauté the diced chicken breast until golden brown on all sides.

• 2

  Add the diced onion, carrots, and celery to the pot, cooking for 5 minutes until the vegetables begin to soften and become fragrant.

• 3

  Pour in the chicken broth and stir in the dried thyme, rosemary, sea salt, and black pepper, then bring the mixture to a gentle simmer.

• 4

  In a small mixing bowl, whisk together the egg, almond flour, and tapioca starch until a thick, uniform batter forms.

• 5

  Drop small spoonfuls of the dumpling batter into the simmering broth, then cover the pot with a lid and steam for 5 to 7 minutes.

• 6

  Remove the lid and gently stir in the coconut milk to create a creamy finish before ladling the soup and dumplings into a bowl.