NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 cup chicken bone broth

0.5 cup water

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.33 cup cassava flour

0.25 tsp baking powder

2 tbsp unsweetened almond milk

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery until the onions are translucent.

• 2

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

• 3

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

• 4

  Remove the chicken breast from the pot, shred it using two forks, and set it aside.

• 5

  In a small mixing bowl, whisk together the cassava flour, baking powder, and chopped fresh parsley.

• 6

  Stir in the unsweetened almond milk to the flour mixture until a thick, tacky dough forms.

• 7

  Drop the dough by the tablespoonful into the simmering broth, cover the pot tightly, and steam for 6-8 minutes without lifting the lid.

• 8

  Gently stir the shredded chicken back into the pot and serve immediately while the dumplings are light and airy.