NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

0.25 cup frozen peas

2 cup low-sodium chicken broth

0.33 cup white whole wheat flour

0.25 tsp baking powder

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried thyme

1 tbsp fresh parsley

2 tbsp water

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken pieces to the pot and cook until lightly browned on all sides.

• 4

  Pour in the chicken broth and dried thyme, then bring the mixture to a gentle boil before reducing to a simmer.

• 5

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

• 6

  Stir the water into the flour mixture until a soft dough forms; do not overmix.

• 7

  Drop small spoonfuls of the dough onto the simmering broth, cover the pot tightly, and steam for 10-12 minutes until the dumplings are cooked through.

• 8

  Stir in the frozen peas during the last 2 minutes of cooking and serve warm.