NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

4 tbsp almond flour

1 large egg

2 tbsp full-fat coconut milk

0.75 cup chicken bone broth

0.25 cup carrots

0.25 cup celery

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the carrots, celery, and onion.

• 2

  In a small pot, bring 0.25 cup of the bone broth to a simmer and add the carrots, celery, and onion, cooking until softened.

• 3

  Add the diced chicken, dried thyme, dried rosemary, sea salt, and black pepper to the pot, stirring to coat the meat in the aromatics.

• 4

  Pour in the remaining bone broth and the full-fat coconut milk, bringing the mixture to a gentle simmer over medium heat.

• 5

  In a small bowl, whisk the egg and almond flour together until a thick, sticky dough forms for the dumplings.

• 6

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

• 7

  Steam for 5-7 minutes without lifting the lid until the dumplings are firm and the chicken is fully cooked through.