NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 clove Garlic

1.5 cup Low-sodium chicken broth

0.25 cup Whole wheat flour

2 tbsp Plain non-fat Greek yogurt

0.5 tsp Baking powder

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 2

  Add the minced garlic and dried thyme, stirring for one minute until the fragrance is released.

• 3

  Pour in the chicken broth and bring the mixture to a gentle simmer.

• 4

  Cut the chicken breast into bite-sized pieces and add them to the pot, seasoning the liquid with sea salt and black pepper.

• 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

  Drop small spoonfuls of the dough into the simmering stew, ensuring they stay on the surface of the liquid.

• 7

  Cover the pot with a tight-fitting lid and steam for 10 to 12 minutes until the dumplings are puffed and the chicken is cooked through.