NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup chicken broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 clove garlic

0.13 cup full-fat coconut milk

0.13 cup almond flour

1 tbsp tapioca starch

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 tsp olive oil

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 2

  Stir in the minced garlic and dried thyme, cooking for one minute until fragrant.

• 3

  Pour in the chicken broth and bring the mixture to a gentle simmer.

• 4

  Add the chicken breast, cut into bite-sized pieces, and cook for 5 minutes.

• 5

  In a small mixing bowl, combine the almond flour, tapioca starch, and chopped fresh parsley with a tablespoon of the warm broth to form a soft dough.

• 6

  Stir the coconut milk into the pot to create a creamy base.

• 7

  Drop small spoonfuls of the dough onto the surface of the simmering soup, cover the pot with a tight-fitting lid, and steam for 5-7 minutes.

• 8

  Season the stew with sea salt and black pepper before ladling into a bowl.