NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

3.5 oz chicken breast

0.5 cup diced carrots

0.5 cup diced celery

0.25 cup diced yellow onion

1 tsp minced garlic

0.5 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup low-sodium chicken broth

0.33 cup whole wheat flour

0.5 cup non-fat Greek yogurt

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium-high heat. Add the chicken breast pieces and sear until golden brown on all sides, about 5 minutes.

• 2

  Stir in the diced carrots, celery, and yellow onion. Cook for 4 minutes until the vegetables begin to soften. Add the minced garlic, dried thyme, dried rosemary, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 3

  Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low and cover, simmering for 10 minutes.

• 4

  While the soup simmers, prepare the dumplings by mixing the whole wheat flour with 0.25 cup of the Greek yogurt in a small bowl until a soft dough forms.

• 5

  Using a teaspoon, drop small portions of the dough into the simmering broth. Cover the pot and let the dumplings steam for 5-7 minutes until they are firm and cooked through.

• 6

  Remove the pot from the heat. Stir in the remaining 0.25 cup of Greek yogurt to create a velvety, creamy consistency before serving warm.