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

2 tbsp full-fat coconut milk

2 tbsp almond flour

2 tsp arrowroot starch

0.25 tsp baking powder

0.5 large egg

1 tsp fresh thyme

1 tsp fresh parsley

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a medium pot over medium-high heat and sauté the diced chicken breast until golden brown on all sides.

• 2

  Add the diced carrots, celery, and onion to the pot, cooking for 4-5 minutes until the vegetables begin to soften.

• 3

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

• 4

  In a small mixing bowl, whisk together the almond flour, arrowroot starch, baking powder, sea salt, black pepper, thyme, and parsley.

• 5

  Stir the whisked egg into the dry ingredients until a thick, uniform dough forms.

• 6

  Stir the coconut milk into the simmering broth to create a creamy base.

• 7

  Using a small spoon, drop rounded teaspoons of the dough into the simmering liquid.

• 8

  Cover the pot with a tight-fitting lid and steam the dumplings for 6-8 minutes until they are firm and cooked through.