NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

1.5 cups chicken broth

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp full-fat coconut milk

0.25 cup whole wheat flour

0.25 tsp baking powder

1.5 tbsp unsweetened almond milk

PREPARATION

• 1

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

• 2

  Heat the ghee in a medium pot over medium heat and sauté the onion, carrots, and celery until they begin to soften, about 5 minutes.

• 3

  Add the diced chicken to the pot and cook until the exterior is lightly browned.

• 4

  Pour in the chicken broth and stir in the thyme, rosemary, sea salt, and black pepper; 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 almond milk until a thick dough forms.

• 6

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

• 7

  Using a small spoon, drop small portions of the dumpling dough directly onto the surface of the simmering liquid.

• 8

  Cover the pot with a tight-fitting lid and cook for 10 to 12 minutes without lifting the lid, until the dumplings are puffed and cooked through.