NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Chicken bone broth

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

0.25 cup Frozen peas

1 tsp Avocado oil

0.5 cup Cassava flour

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh parsley

PREPARATION

• 1

  In a large pot, heat the avocado oil over medium heat and sauté the diced onion, carrots, and celery until the onions are translucent.

• 2

  Pour in the chicken bone broth and add the whole chicken breast, simmering for 12-15 minutes until the chicken is fully cooked.

• 3

  Remove the chicken to a cutting board, shred it into bite-sized pieces using two forks, then return it to the pot along with the frozen peas.

• 4

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

• 5

  Stir 3-4 tablespoons of the hot broth into the flour mixture until a thick, tacky dough forms.

• 6

  Drop rounded tablespoons of the dough into the simmering soup, cover with a tight-fitting lid, and steam for 8 minutes until the dumplings are puffed.

• 7

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