NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp ghee

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1.5 cup chicken bone broth

0.25 cup whole wheat flour

0.25 tsp baking powder

1 tbsp unsweetened almond milk

0.5 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 season with a pinch of the sea salt and black pepper.

• 2

  In a medium pot, melt the ghee over medium heat and sauté the onion, carrots, and celery for 5 minutes until fragrant.

• 3

  Pour the chicken bone broth into the pot and bring the liquid to a gentle simmer.

• 4

  Add the chicken pieces to the simmering broth and cook for 5 minutes.

• 5

  While the chicken cooks, whisk together the flour, baking powder, dried thyme, and the remaining salt and pepper in a small bowl.

• 6

  Stir the almond milk into the dry ingredients until a thick, tacky dough forms.

• 7

  Using a small spoon, drop the dough in four equal portions onto the top of the simmering stew.

• 8

  Cover the pot with a tight lid and steam for 10 minutes without lifting the lid to ensure the dumplings puff up.

• 9

  Garnish with fresh chopped parsley and serve immediately in a warm bowl.