NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp ghee

0.5 cup onion

0.5 cup carrots

0.5 cup celery

1.5 cup chicken bone broth

0.25 cup whole wheat flour

1 tbsp water

0.25 tsp baking powder

2 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

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a pinch of sea salt and black pepper.

• 2

  Heat the ghee in a medium pot over medium heat; add the diced onion, carrots, and celery, sautéing for 5 minutes until softened.

• 3

  Add the chicken pieces, dried thyme, and dried rosemary to the pot, stirring to lightly brown the chicken for 3-4 minutes.

• 4

  Pour in the chicken bone broth and bring the mixture to a gentle simmer.

• 5

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

• 6

  Using a small spoon, drop marble-sized portions of the dough into the simmering broth.

• 7

  Cover the pot and simmer for 10-12 minutes until the dumplings are cooked through and the chicken is tender.

• 8

  Stir in the full-fat coconut milk to create a creamy consistency and season with the remaining salt and pepper.

• 9

  Garnish with fresh parsley before serving warm.