NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cup low-sodium chicken broth

0.25 cup whole wheat flour

1 tbsp nonfat Greek yogurt

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 season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a medium pot over medium heat, then add the onion, carrots, and celery, sautéing until the onion is translucent.

• 3

  Add the chicken pieces to the pot and cook for 3-4 minutes until the outside is no longer pink.

• 4

  Pour in the chicken broth and dried thyme, bringing the mixture to a gentle boil, then reduce heat to low.

• 5

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

• 6

  Use a teaspoon to drop small mounds of the dough into the simmering broth, spacing them out evenly.

• 7

  Cover the pot with a tight-fitting lid and simmer for 10-12 minutes without lifting the lid to ensure the dumplings steam properly.

• 8

  Ladle the soup and dumplings into a bowl and garnish with freshly chopped parsley.