NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 cup chicken bone broth

0.25 cup almond flour

1 tbsp tapioca starch

0.5 tsp baking powder

1 large egg white

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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 heat, then sauté the onion, carrots, and celery for 5 minutes until softened.

• 3

  Add the chicken pieces to the pot and cook for 3 minutes until the exterior is no longer pink.

• 4

  Pour in the chicken bone broth and add the dried thyme, sea salt, and black pepper, bringing the mixture to a gentle simmer.

• 5

  In a small bowl, whisk together the almond flour, tapioca starch, and baking powder.

• 6

  Stir the egg white into the dry ingredients until a thick, sticky dough forms.

• 7

  Using a teaspoon, drop small mounds of the dough onto the surface of the simmering soup.

• 8

  Cover the pot with a tight-fitting lid and reduce heat to low, steaming for 8 to 10 minutes until the dumplings are firm and the chicken is fully cooked.

• 9

  Ladle the creamy soup and dumplings into a bowl and serve immediately.