NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup chicken bone broth

0.25 cup carrots

0.25 cup celery

0.25 cup yellow onion

1 tsp ghee

2 tbsp almond flour

1 tbsp arrowroot starch

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp water

PREPARATION

• 1

  Heat the ghee in a medium saucepan over medium-high heat.

• 2

  Add the diced onion, carrots, and celery, sautéing for 5 minutes until the vegetables are tender and fragrant.

• 3

  Pour in the chicken bone broth and add the whole chicken breast, dried thyme, sea salt, and black pepper.

• 4

  Bring the mixture to a boil, then reduce heat to low and simmer for 12-15 minutes until the chicken is fully cooked through.

• 5

  Remove the chicken to a cutting board, shred it into bite-sized pieces using two forks, and return the shredded meat to the pot.

• 6

  In a small mixing bowl, whisk together the almond flour, arrowroot starch, and water until a thick, tacky dough forms.

• 7

  Use a small spoon to drop marble-sized portions of the dough into the simmering broth.

• 8

  Cover the pot with a tight-fitting lid and steam the dumplings for 5 minutes without lifting the lid to ensure they set.

• 9

  Garnish the dish with freshly chopped parsley and serve immediately while hot.