NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cup chicken bone broth

0.25 cup cassava flour

0.5 tsp baking powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the ghee in a large pot over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened and fragrant.

• 2

  Dice the chicken breast into bite-sized pieces and add them to the pot, searing briefly before pouring in the chicken bone broth.

• 3

  Bring the mixture to a gentle simmer and season the base with a portion of the sea salt and black pepper.

• 4

  In a small mixing bowl, whisk together the cassava flour, baking powder, dried thyme, and the remaining salt and pepper.

• 5

  Stir two tablespoons of the hot broth from the pot into the flour mixture until a thick, scoopable dough forms.

• 6

  Carefully drop small spoonfuls of the dough onto the surface of the simmering broth, ensuring they are spaced apart.

• 7

  Cover the pot with a tight-fitting lid and steam for 10 minutes without opening to ensure the dumplings become light and airy.

• 8

  Ladle the chicken and herb dumplings into a deep bowl and garnish with freshly chopped parsley before serving.