NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups chicken bone broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp ghee

2 tbsp almond flour

1 tbsp tapioca starch

0.25 tsp baking powder

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the carrots, celery, and onion.

• 2

  Heat the ghee in a small pot over medium heat. Add the chicken, carrots, celery, and onion, sautéing for 5 minutes until the vegetables soften.

• 3

  Pour in the chicken bone broth, dried thyme, sea salt, and black pepper. Bring the mixture to a gentle simmer.

• 4

  In a small bowl, whisk together the almond flour, tapioca starch, and baking powder. Add 1 tablespoon of the warm broth to the flour mixture and stir until a thick, sticky dough forms.

• 5

  Scoop small spoonfuls of the dough and drop them carefully into the simmering broth. Do not stir.

• 6

  Cover the pot with a tight-fitting lid and reduce heat to low. Steam for 8-10 minutes until the dumplings are firm and the chicken is fully cooked.

• 7

  Garnish with freshly chopped parsley and serve warm in a shallow bowl.