NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Chicken bone broth

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

2 tbsp Full-fat coconut milk

3 tbsp Cassava flour

1 tsp Avocado oil

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.5 tsp Baking powder

1 tbsp Water

PREPARATION

• 1

  Heat the avocado oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened and fragrant.

• 2

  Add the diced chicken breast to the pot, seasoning with sea salt and black pepper, and cook until the exterior is lightly browned.

• 3

  Pour in the chicken bone broth and dried thyme, then bring the mixture to a gentle simmer.

• 4

  In a small mixing bowl, whisk together the cassava flour and baking powder, then stir in the water to form a thick, tacky dough.

• 5

  Use a small spoon to drop marble-sized portions of the dough into the simmering broth, ensuring they are spaced apart.

• 6

  Cover the pot with a tight-fitting lid and let the dumplings steam for 8 to 10 minutes until they are firm and cooked through.

• 7

  Gently stir in the full-fat coconut milk to create a creamy texture and garnish with fresh parsley before serving.