NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

0.5 tsp avocado oil

1.5 cups chicken bone broth

2 tbsp full-fat coconut milk

2 tbsp whole wheat flour

0.25 tsp baking powder

2 tbsp water

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a heavy-bottomed pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened.

• 3

  Add the chicken pieces to the pot and season with sea salt, black pepper, and dried thyme, stirring to lightly brown the meat.

• 4

  Pour in the chicken bone broth and bring the mixture to a gentle simmer over medium-low heat.

• 5

  In a small mixing bowl, combine the whole wheat flour and baking powder, then gradually stir in the water until a thick, tacky dough forms.

• 6

  Drop small spoonfuls of the dough into the simmering broth, cover the pot with a tight-fitting lid, and steam for 10 minutes.

• 7

  Remove the lid, gently stir in the full-fat coconut milk to thicken the broth into a creamy sauce, and garnish with fresh parsley before serving.