NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

2 cups Low-sodium chicken broth

0.25 cup Whole wheat flour

0.25 cup Plain Greek yogurt

0.25 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried thyme

1 tsp Dried parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season lightly with a pinch of the salt and pepper.

• 2

  Heat the olive oil in a medium pot over medium-high heat and sauté the chicken until golden brown on all sides.

• 3

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

• 4

  Stir in the chicken broth, dried thyme, and dried parsley, then bring the mixture to a gentle simmer.

• 5

  In a small mixing bowl, combine the whole wheat flour, Greek yogurt, baking powder, and the remaining salt and pepper to form a thick, sticky dough.

• 6

  Using a small spoon, drop rounded tablespoons of the dough directly into the simmering broth.

• 7

  Cover the pot with a tight-fitting lid and reduce the heat to low, simmering for 12 minutes without lifting the lid.

• 8

  Remove from heat once the dumplings are puffed and cooked through, then serve immediately in deep bowls.