NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 cup chicken broth

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

3 tbsp almond flour

1 tbsp arrowroot powder

1 large egg white

1 tsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat.

• 2

  Add the cubed chicken breast and sauté until golden brown on all sides.

• 3

  Stir in the diced yellow onion, sliced carrots, and sliced celery, cooking for 5 minutes until the vegetables begin to soften.

• 4

  Pour in the chicken broth and add the dried thyme, dried rosemary, sea salt, and black pepper.

• 5

  Bring the mixture to a gentle simmer, then reduce heat to low.

• 6

  In a small bowl, whisk together the almond flour, arrowroot powder, and egg white until a thick paste forms.

• 7

  Use a small spoon to drop marble-sized dollops of the dumpling mixture into the simmering broth.

• 8

  Cover the pot with a tight-fitting lid and steam for 8 to 10 minutes until the dumplings are firm and the broth has thickened into a creamy consistency.

• 9

  Ladle the stew into a bowl and garnish with minced fresh parsley before serving.