NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp olive oil

0.5 cup diced onion

0.25 cup sliced carrots

0.25 cup sliced celery

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1.5 cups chicken bone broth

4 oz chicken breast

0.25 cup whole wheat flour

0.25 tsp baking powder

1 tbsp unsweetened almond milk

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Heat olive oil in a pot over medium heat and sauté onion, carrots, and celery until softened and fragrant.

• 2

  Stir in the dried thyme, sea salt, and black pepper to coat the vegetables evenly.

• 3

  Pour in the chicken bone broth and bring the mixture to a gentle simmer.

• 4

  Add the chicken breast to the pot and poach for 12-15 minutes until cooked through, then remove and shred with two forks.

• 5

  In a small bowl, whisk together the whole wheat flour, baking powder, and almond milk until a thick dough forms.

• 6

  Drop small spoonfuls of the dough into the simmering broth, cover the pot, and cook for 5 minutes until the dumplings are fluffy.

• 7

  Return the shredded chicken to the pot, stir gently to combine, and garnish with fresh parsley before serving.