NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

0.33 cup whole wheat flour

0.25 tsp baking powder

1 tbsp water

0.5 cup carrots

0.5 cup celery

0.5 cup onion

1 tsp olive oil

1 cup low-sodium chicken broth

0.25 cup plain Greek yogurt

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 2

  Add the cubed chicken breast to the pot and cook for 3-4 minutes until the exterior is lightly browned.

• 3

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

• 4

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

• 5

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

• 6

  Remove the pot from the heat, gently stir in the Greek yogurt until the sauce is creamy, and garnish with freshly chopped parsley before serving.