NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Chicken bone broth

0.5 cup Carrots

0.5 cup Celery

0.25 cup Onion

2 tbsp Full-fat coconut milk

3 tbsp Almond flour

1 tbsp Tapioca starch

0.5 tsp Baking powder

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

1 tsp Fresh parsley

PREPARATION

• 1

  In a large pot over medium heat, sauté the diced carrots, celery, and onion with 2 tablespoons of the bone broth until the onions are translucent.

• 2

  Add the cubed chicken breast, dried thyme, sea salt, and black pepper to the pot, stirring to combine.

• 3

  Pour in the remaining chicken bone broth and bring the mixture to a gentle simmer for about 8-10 minutes until the chicken is cooked through.

• 4

  In a small bowl, whisk together the almond flour, tapioca starch, and baking powder, then stir in the water to form a thick dough.

• 5

  Stir the full-fat coconut milk into the pot to create a rich and creamy texture.

• 6

  Drop small spoonfuls of the dumpling dough onto the surface of the simmering soup.

• 7

  Cover the pot with a tight-fitting lid and steam for 5 minutes until the dumplings are firm and cooked through.

• 8

  Garnish with fresh parsley and serve immediately.