NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Chicken bone broth

0.25 cup Whole wheat flour

2 tbsp Nonfat Greek yogurt

0.25 cup Carrots

0.25 cup Celery

0.25 cup Yellow onion

0.25 cup Frozen peas

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Dried thyme

0.25 tsp Baking powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the onion, carrots, and celery until the onions are translucent.

• 3

  Add the chicken pieces to the pot and cook for 3-4 minutes until lightly browned on the outside.

• 4

  Pour in the chicken bone broth, dried thyme, and garlic powder, then bring the mixture to a gentle simmer.

• 5

  In a small mixing bowl, whisk together the whole wheat flour, baking powder, and the remaining salt and pepper.

• 6

  Fold the Greek yogurt into the flour mixture using a fork until a soft, slightly sticky dough forms.

• 7

  Stir the frozen peas into the simmering broth mixture.

• 8

  Drop small, teaspoon-sized dollops of the dough onto the surface of the simmering liquid, ensuring they are spaced apart.

• 9

  Cover the pot with a tight-fitting lid and simmer on low heat for 10-12 minutes without lifting the lid.

• 10

  Remove from heat once the dumplings are puffed and cooked through, then garnish with fresh parsley and serve warm.