NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.5 cup Carrots

0.25 cup Celery

0.25 cup Yellow onion

1 cup Chicken bone broth

2 tbsp Full-fat coconut milk

0.33 cup Cassava flour

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the carrots, celery, and onion.

• 2

  Heat the olive oil in a medium pot over medium-high heat and sear the chicken until golden brown.

• 3

  Add the carrots, celery, and onion to the pot, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Pour in the chicken bone broth and coconut milk, then stir in the dried thyme, sea salt, and black pepper.

• 5

  Bring the mixture to a gentle simmer while you prepare the dumpling dough.

• 6

  In a small bowl, whisk together the cassava flour and water with a pinch of salt until a thick, tacky dough forms.

• 7

  Drop small, rounded teaspoons of the dough into the simmering broth, ensuring they are spaced apart.

• 8

  Cover the pot with a tight-fitting lid and reduce heat to low, simmering for 10 to 12 minutes until the dumplings are firm and the chicken is cooked through.

• 9

  Garnish with freshly chopped parsley before serving warm.