NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tsp Ghee

0.33 cup Yellow onion

0.33 cup Carrots

0.33 cup Celery

1.5 cups Chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.33 cup Whole wheat flour

0.5 tsp Baking powder

0.25 tsp Dried parsley

2 tbsp Water

PREPARATION

• 1

  Heat the ghee in a medium pot over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing for about 5 minutes until the vegetables are slightly softened and fragrant.

• 3

  Stir in the diced chicken breast and cook for 3-4 minutes until the outside is no longer pink.

• 4

  Pour in the chicken broth and add the sea salt, black pepper, and dried thyme.

• 5

  Bring the mixture to a gentle boil, then reduce the heat to low to maintain a steady simmer.

• 6

  In a small mixing bowl, whisk together the whole wheat flour, baking powder, and dried parsley.

• 7

  Add the water to the flour mixture and stir gently until a thick, sticky dough forms.

• 8

  Drop the dough by the tablespoonful onto the surface of the simmering broth, spacing them out evenly.

• 9

  Cover the pot with a tight-fitting lid and cook for 12 minutes without lifting the lid to ensure the dumplings steam properly.

• 10

  Remove from heat and serve the chicken and dumplings immediately in a shallow bowl while hot.