NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cup Chicken bone broth

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Whole wheat flour

0.5 tsp Baking powder

1.5 tbsp Unsweetened almond milk

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sear the chicken breast pieces until golden brown on all sides.

• 2

  Add the diced onion, carrots, and celery to the pot, sautéing for 5 minutes until the vegetables are slightly softened and fragrant.

• 3

  Pour in the chicken bone broth, dried thyme, sea salt, and black pepper, then bring the mixture to a gentle boil.

• 4

  In a small bowl, whisk together the whole wheat flour and baking powder, then stir in the almond milk until a thick dough forms.

• 5

  Reduce the heat to a simmer and drop rounded tablespoons of the dumpling dough onto the surface of the hot liquid.

• 6

  Cover the pot tightly with a lid and steam for 12-15 minutes without lifting the lid until the dumplings are puffed and cooked through.

• 7

  Garnish with fresh parsley and serve warm in deep bowls.