NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1.5 cups Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 tsp Dried rosemary

3 tbsp Almond flour

2 tbsp Tapioca starch

0.5 tsp Baking powder

1 large Egg

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the diced chicken breast until lightly browned on all sides.

• 2

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

• 3

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

• 4

  Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.

• 5

  In a small mixing bowl, whisk the egg and then fold in the almond flour, tapioca starch, and baking powder until a thick dough forms.

• 6

  Use a small spoon to drop rounded portions of the dough onto the surface of the simmering soup.

• 7

  Cover the pot with a tight-fitting lid and steam for 10 minutes without lifting the lid to ensure the dumplings rise.

• 8

  Remove the pot from the heat and serve the chicken and dumplings immediately in deep bowls.