NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp extra virgin olive oil

2 cup low-sodium chicken broth

0.33 cup oat flour

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pour in the chicken broth and add the cubed chicken breast, bringing the mixture to a gentle simmer.

• 3

  In a small bowl, whisk together the oat flour, baking powder, dried thyme, sea salt, and black pepper.

• 4

  Stir the Greek yogurt into the dry ingredients until a thick dough forms, being careful not to overmix.

• 5

  Use a small spoon to drop golf-ball-sized portions of the dough onto the surface of the simmering broth.

• 6

  Cover the pot with a tight-fitting lid and steam for 12-15 minutes until the dumplings are firm and the chicken is cooked through.

• 7

  Ladle the soup and dumplings into a bowl and serve immediately while hot.