NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 tsp Olive oil

0.5 cup Onion

0.5 cup Carrots

0.5 cup Celery

2 cup Chicken bone broth

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 tbsp Almond flour

1 tbsp Tapioca starch

0.25 tsp Baking powder

1 large Egg white

1 tsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery for 5 minutes until softened.

• 2

  Add the whole chicken breast, bone broth, dried thyme, sea salt, and black pepper to the pot.

• 3

  Bring the liquid to a gentle simmer, cover, and cook for 12-15 minutes until the chicken is cooked through.

• 4

  Remove the chicken from the pot, shred it using two forks, and return the shredded meat to the simmering broth.

• 5

  In a small mixing bowl, whisk together the almond flour, tapioca starch, baking powder, egg white, and parsley until a thick batter forms.

• 6

  Drop small spoonfuls of the dumpling batter into the simmering soup, cover the pot tightly, and steam for 6 minutes without lifting the lid.

• 7

  Ladle the chicken, vegetables, and fluffy dumplings into a bowl and serve immediately.