NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup carrot

0.5 cup celery

1 clove garlic

1.5 cup chicken bone broth

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup whole wheat flour

0.25 tsp baking powder

2 tbsp unsweetened almond milk

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

• 2

  In a small pot, heat the olive oil over medium heat and sauté the onion, carrot, and celery until the onion is translucent.

• 3

  Add the minced garlic and dried thyme, stirring for 30 seconds until fragrant.

• 4

  Pour in the chicken bone broth and bring the mixture to a gentle simmer.

• 5

  Add the diced chicken to the pot and cook for 5 minutes.

• 6

  While the chicken simmers, whisk together the whole wheat flour, baking powder, and a pinch of salt in a small bowl.

• 7

  Stir in the almond milk and chopped fresh parsley to the flour mixture until a soft dough forms.

• 8

  Drop small spoonfuls of the dough onto the surface of the simmering broth.

• 9

  Cover the pot with a tight-fitting lid and steam for 10-12 minutes without lifting the lid, until the dumplings are puffed and cooked through.

• 10

  Ladle the chicken, vegetables, and dumplings into a bowl and serve immediately.