NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.5 cup carrots

0.25 cup celery

0.25 cup yellow onion

1.5 cups low-sodium chicken broth

0.25 cup whole wheat flour

2 tbsp nonfat Greek yogurt

0.25 tsp baking powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the carrots, celery, and onion.

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened.

• 3

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

• 4

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

• 5

  In a small mixing bowl, combine the whole wheat flour, baking powder, and Greek yogurt, stirring until a thick dough forms.

• 6

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

• 7

  Cover the pot with a tight-fitting lid and reduce heat to low, simmering for 10-12 minutes without lifting the lid.

• 8

  Once the dumplings are puffed and cooked through, garnish the dish with freshly chopped parsley and serve warm.