NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked chicken breast

0.25 cup All-purpose flour

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried thyme

3 tbsp Unsweetened almond milk

0.25 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cup Low-sodium chicken broth

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat.

• 2

  Add the diced yellow onion, carrots, and celery, sautéing until the vegetables are tender and fragrant.

• 3

  Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.

• 4

  In a small mixing bowl, whisk together the all-purpose flour, baking powder, sea salt, black pepper, and dried thyme.

• 5

  Stir the unsweetened almond milk into the dry ingredients until a thick, sticky dough forms.

• 6

  Use a small spoon to drop golf-ball-sized portions of the dough into the simmering broth.

• 7

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

• 8

  Gently stir in the shredded cooked chicken breast and fresh parsley, heating for 2 minutes until the soup is thickened and hot.