NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup all-purpose flour

0.13 tsp baking powder

1 tbsp water

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

0.25 cup frozen peas

1 cup chicken bone broth

0.25 cup light coconut milk

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized cubes and finely dice the onion, carrots, and celery.

• 2

  Heat the olive oil in a medium pot over medium heat; add the onion, carrots, and celery, sautéing until the vegetables are slightly softened.

• 3

  Add the chicken cubes to the pot and cook for 2-3 minutes until the exterior is no longer pink.

• 4

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

• 5

  In a small bowl, whisk together the flour and baking powder, then stir in the water until a thick dough forms.

• 6

  Drop small, marble-sized spoonfuls of the dough into the simmering broth, ensuring they are spaced apart.

• 7

  Stir in the light coconut milk and frozen peas, then cover the pot with a lid.

• 8

  Reduce the heat to low and let the stew simmer for 10 minutes until the dumplings are cooked through and the sauce has thickened.

• 9

  Ladle the chicken and dumplings into a bowl and garnish with freshly chopped parsley before serving.