NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat flour

0.25 tsp Baking powder

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

2 cups Low-sodium chicken broth

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

2 tbsp Water

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until they become soft and fragrant.

• 2

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

• 3

  Cut the chicken breast into bite-sized pieces and carefully add them to the simmering broth.

• 4

  In a small mixing bowl, whisk together the whole wheat flour and baking powder until well combined.

• 5

  Stir the water into the flour mixture until a thick, tacky dough forms.

• 6

  Use a small spoon to drop rounded tablespoons of the dough into the simmering soup, ensuring they are spaced apart.

• 7

  Cover the pot with a tight-fitting lid and cook for 10 to 12 minutes without lifting the lid, allowing the dumplings to steam until fluffy.

• 8

  Ladle the chicken and dumplings into bowls and garnish with fresh parsley.