NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tsp Ghee

0.25 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 cup Chicken bone broth

0.25 cup Full-fat coconut milk

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Whole wheat flour

0.13 tsp Baking powder

1.5 tbsp Water

PREPARATION

• 1

  Heat the ghee in a medium pot over medium heat until melted and shimmering.

• 2

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

• 3

  Stir in the diced chicken breast and cook for 3 to 4 minutes until the exterior is no longer pink.

• 4

  Pour in the chicken bone broth and full-fat coconut milk, then stir in the fresh thyme, rosemary, sea salt, and black pepper.

• 5

  While the liquid comes to a simmer, whisk together the whole wheat flour and baking powder in a small bowl, then stir in the water to form a thick, sticky dough.

• 6

  Drop the dough by small spoonfuls into the simmering soup, cover the pot with a tight-fitting lid, and cook for 10 to 12 minutes without lifting the lid.

• 7

  Serve the creamy stew immediately, ensuring each bowl is topped with several pillowy dumplings.