NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Chicken broth

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

0.25 cup Frozen peas

1 tbsp Arrowroot powder

1 tbsp Full-fat coconut milk

3 tbsp Almond flour

1 tbsp Tapioca starch

1 large Egg white

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  In a medium pot, combine the chicken broth, diced onion, carrots, and celery before bringing to a gentle simmer over medium heat.

• 2

  Add the cubed chicken breast, dried thyme, sea salt, and black pepper to the pot, then cover and cook for 8 minutes until the chicken is nearly opaque.

• 3

  In a small bowl, whisk together the almond flour, tapioca starch, and egg white until a thick, uniform paste forms to create the dumpling dough.

• 4

  Use a small spoon to drop tablespoon-sized portions of the dough directly into the simmering broth.

• 5

  Cover the pot tightly and steam the dumplings for 5 minutes without lifting the lid to ensure they become light and airy.

• 6

  In a small jar, whisk the arrowroot powder with one tablespoon of water to create a slurry, then gently stir it into the broth along with the frozen peas and coconut milk.

• 7

  Simmer for 2 more minutes until the sauce is thick and glossy, then garnish with fresh parsley and serve immediately.