NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cup chicken bone broth

0.33 cup cassava flour

0.25 tsp baking powder

1 tbsp ghee

2 tbsp full-fat coconut milk

1 tsp fresh thyme

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

  Heat the ghee in a large pot over medium heat and sauté the cubed chicken breast until golden on all sides.

• 2

  Add the diced carrots, celery, and onion to the pot, cooking for 5 minutes until the vegetables are slightly softened and fragrant.

• 3

  Pour in the chicken bone broth and bring the mixture to a gentle simmer over medium-low heat.

• 4

  In a medium bowl, whisk together the cassava flour, baking powder, sea salt, black pepper, and chopped fresh herbs.

• 5

  Stir in the water and 1 tablespoon of the coconut milk into the flour mixture until a thick, tacky dough forms.

• 6

  Drop small spoonfuls of the dough into the simmering broth, then cover the pot tightly and steam for 10 minutes.

• 7

  Remove the lid and gently stir in the remaining tablespoon of coconut milk to finish the creamy broth before serving hot.