NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup whole wheat flour

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

1.5 cup low sodium chicken broth

0.5 cup diced carrots

0.5 cup diced celery

0.25 cup diced onion

1 tsp ghee

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  In a large pot, melt the ghee over medium heat and sauté the onion, carrots, and celery until the onions are translucent and fragrant.

• 2

  Pour in the chicken broth, dried thyme, sea salt, and black pepper, then bring the liquid to a gentle simmer.

• 3

  Add the chicken breast pieces to the pot and cook for 8-10 minutes until the chicken is nearly cooked through.

• 4

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

• 5

  Stir the Greek yogurt into the flour mixture until a thick, tacky dough forms.

• 6

  Drop rounded tablespoons of the dough into the simmering broth, then cover the pot with a tight-fitting lid.

• 7

  Steam for 10 minutes without lifting the lid to ensure the dumplings become light and airy.

• 8

  Garnish with the remaining fresh parsley and serve immediately.