NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp ghee

0.33 cup yellow onion

0.33 cup carrots

0.33 cup celery

1.5 cups chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

3 tbsp whole wheat flour

0.13 tsp baking powder

1 tbsp water

2 tbsp full-fat coconut milk

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  In a medium pot, melt the ghee over medium heat and sauté the chicken until golden and cooked through.

• 3

  Add the diced onion, carrots, and celery to the pot, cooking for 5 minutes until the vegetables begin to soften.

• 4

  Pour in the chicken bone broth and add the dried thyme, remaining salt, and black pepper, then 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, tacky dough forms.

• 6

  Drop small spoonfuls of the dough into the simmering broth, then cover the pot with a tight-fitting lid.

• 7

  Steam the dumplings for 10 minutes without lifting the lid to ensure they become light and fluffy.

• 8

  Remove the lid, gently stir in the full-fat coconut milk to add creaminess, and garnish with fresh chopped parsley before serving.