NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 tbsp ghee

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.25 cup all-purpose flour

0.5 tsp baking powder

2 tbsp nonfat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the ghee in a medium pot over medium-high heat. Add the chicken and cook until browned on all sides, then remove and set aside.

• 3

  In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.

• 4

  Return the chicken to the pot and pour in the chicken bone broth, remaining sea salt, black pepper, and dried thyme. Bring the mixture to a gentle boil.

• 5

  While the soup is heating, prepare the dumpling dough by whisking the flour and baking powder in a small bowl.

• 6

  Stir in the Greek yogurt and chopped fresh parsley until a thick, sticky dough forms.

• 7

  Reduce the heat to a low simmer. Use a small spoon to drop 6-8 small dollops of dough directly onto the surface of the simmering liquid.

• 8

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

• 9

  Ladle the soup and dumplings into a bowl and serve immediately.