NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup chicken bone broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp ghee

0.33 cup whole wheat flour

0.25 tsp baking powder

2 tbsp unsweetened almond milk

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium pot, melt the ghee over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 2

  Pour in the chicken bone broth and add the dried thyme, rosemary, sea salt, and black pepper, bringing the mixture to a gentle simmer.

• 3

  Cut the chicken breast into bite-sized pieces and add them to the simmering broth, cooking for about 5 minutes.

• 4

  In a small bowl, whisk together the whole wheat flour and baking powder, then stir in the almond milk until a thick dough forms.

• 5

  Drop spoonfuls of the dough onto the surface of the simmering soup, ensuring they do not touch each other.

• 6

  Cover the pot with a tight-fitting lid and steam the dumplings for 10-12 minutes until they are puffed and cooked through.

• 7

  Garnish with fresh parsley before serving in a warm bowl.