NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

1.5 cup chicken bone broth

2 tbsp full-fat coconut milk

0.33 cup whole wheat flour

0.25 tsp baking powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Add the minced garlic to the pot and cook for one minute until fragrant.

• 4

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

• 5

  Add the chicken pieces to the simmering broth and cook for 5-7 minutes.

• 6

  In a small mixing bowl, whisk together the whole wheat flour, baking powder, dried thyme, sea salt, and black pepper.

• 7

  Stir 3 tablespoons of the hot broth from the pot into the flour mixture to form a thick, sticky dough.

• 8

  Drop small spoonfuls of the dough into the simmering pot, ensuring they are spaced apart.

• 9

  Cover the pot with a tight-fitting lid and cook for 10 minutes until the dumplings are fluffy and cooked through.

• 10

  Remove from heat, stir in the coconut milk for creaminess, and garnish with fresh parsley before serving.