NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

1.5 cups chicken bone broth

2 tbsp full-fat coconut milk

0.5 cup carrots, diced

0.5 cup celery, diced

0.25 cup yellow onion, diced

1 tsp extra virgin olive oil

0.25 cup cassava flour

0.25 tsp baking powder

0.5 tsp dried thyme

0.5 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until the onions are translucent and fragrant.

• 2

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

• 3

  In a small mixing bowl, whisk together the cassava flour and baking powder, then stir in the water until a thick, tacky dough forms.

• 4

  Stir the shredded chicken and full-fat coconut milk into the pot, ensuring the liquid remains at a steady simmer to keep the base creamy.

• 5

  Use a small spoon to drop marble-sized portions of the cassava dough into the broth, spacing them out evenly across the surface of the soup.

• 6

  Cover the pot with a tight-fitting lid and steam for 8 to 10 minutes until the dumplings are firm and the soup has slightly thickened.