NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1.5 cups Chicken bone broth

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Almond flour

1 tbsp Coconut flour

1 large Egg

1 tsp Fresh parsley

0.5 tsp Olive oil

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the pot and cook for 3-4 minutes until the exterior is no longer pink.

• 3

  Pour in the chicken bone broth and add the dried thyme, sea salt, and black pepper.

• 4

  Bring the liquid to a gentle simmer, then reduce the heat to low.

• 5

  In a small mixing bowl, whisk the egg and then stir in the almond flour and coconut flour until a thick, uniform paste forms.

• 6

  Using a small spoon, drop marble-sized portions of the flour mixture into the simmering broth.

• 7

  Cover the pot with a lid and let the stew simmer for 10 to 12 minutes until the dumplings are firm and the chicken is cooked through.

• 8

  Remove from heat, garnish with fresh parsley, and serve immediately in a warm bowl.