NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup whole wheat flour

1 tsp baking powder

2 tbsp water

0.25 tbsp ghee

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cup chicken bone broth

1 tbsp full-fat coconut milk

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup frozen peas

PREPARATION

• 1

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

• 2

  In a medium pot, melt the ghee over medium heat and sauté the onion, carrots, and celery until the onion is translucent.

• 3

  Add the chicken pieces to the pot and cook until lightly browned on all sides.

• 4

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

• 5

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

• 6

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

• 7

  Cover the pot with a tight-fitting lid and simmer for 10 minutes without lifting the lid to allow the dumplings to steam and fluff up.

• 8

  Remove the lid, stir in the full-fat coconut milk and frozen peas, and cook for an additional 2 minutes until the stew is creamy and the peas are bright green.