NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Chicken bone broth

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1 tbsp Full-fat coconut milk

2 tbsp Almond flour

1 tbsp Tapioca starch

1 large Egg white

1 tsp Olive oil

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the diced carrots, celery, and onion until the onion is translucent.

• 2

  Add the cubed chicken breast to the pot and cook until the exterior is lightly browned.

• 3

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

• 4

  In a small mixing bowl, whisk together the almond flour, tapioca starch, and egg white until a thick, smooth batter forms.

• 5

  Stir the coconut milk into the pot to create a creamy base.

• 6

  Using a teaspoon, drop small portions of the dumpling batter into the simmering broth, ensuring they do not touch immediately.

• 7

  Cover the pot with a tight-fitting lid and simmer for 8 to 10 minutes until the dumplings are firm and the chicken is cooked through.

• 8

  Serve immediately in a deep bowl, ensuring a generous portion of broth and vegetables with every bite.