NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

2 cups Low-sodium chicken broth

0.33 cup Whole wheat flour

1 tbsp Nonfat Greek yogurt

0.25 tsp Baking powder

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the cubed chicken breast until it is golden brown on all sides.

• 2

  Add the diced carrots, celery, and yellow onion to the pot and cook for 5 minutes until the vegetables begin to soften and become fragrant.

• 3

  Pour in the chicken broth along with the dried thyme and dried rosemary, then bring the liquid to a gentle simmer.

• 4

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

• 5

  Stir the Greek yogurt into the flour mixture, adding a small splash of water if necessary to form a soft and slightly tacky dough.

• 6

  Use a spoon to drop small mounds of the dough directly into the simmering broth, ensuring they are spaced apart to allow for expansion.

• 7

  Cover the pot with a tight-fitting lid and steam the dumplings for 10 to 12 minutes without lifting the lid to ensure they become light and airy.

• 8

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