NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup all-purpose flour

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

1 tsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 cup low-sodium chicken broth

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast, sea salt, black pepper, and dried thyme to the pot, cooking until the chicken is lightly browned on all sides.

• 3

  Pour in the chicken broth and bring the mixture to a gentle simmer for 10 minutes.

• 4

  In a small mixing bowl, whisk together the flour, baking powder, and Greek yogurt until a soft, uniform dough forms.

• 5

  Stir the coconut milk into the simmering broth to create a creamy soup base.

• 6

  Drop small spoonfuls of the dumpling dough into the broth, cover the pot with a tight-fitting lid, and steam for 8-10 minutes until the dumplings are light and cooked through.

• 7

  Garnish the dish with freshly chopped parsley and serve warm.