NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

2 cup Chicken bone broth

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

1 tsp Ghee

0.33 cup Whole wheat flour

0.25 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tsp Fresh thyme

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Heat ghee in a large pot over medium heat and sauté the diced onion, carrots, and celery until they become fragrant and soft.

• 2

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

• 3

  While the broth heats, whisk together the whole wheat flour, baking powder, garlic powder, and fresh parsley in a small mixing bowl.

• 4

  Stir the almond milk into the flour mixture until a thick, tacky dough forms.

• 5

  Drop small spoonfuls of the dumpling dough directly into the simmering broth and reduce the heat to low.

• 6

  Cover the pot with a tight-fitting lid and simmer for 15 minutes without lifting the lid to ensure the dumplings become light and airy.

• 7

  Remove the chicken breast from the pot, shred it into bite-sized pieces with two forks, and stir it back into the soup before serving.