NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1.5 cup low-sodium chicken broth

0.33 cup whole wheat flour

0.25 tsp baking powder

1 tbsp non-fat Greek yogurt

1 tbsp water

0.5 tsp dried thyme

0.5 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the onion, carrots, and celery until they are softened and fragrant.

• 2

  Add the chicken breast, chicken broth, dried thyme, sea salt, and black pepper to the pot, then bring the liquid to a gentle simmer.

• 3

  While the soup base is simmering, whisk together the whole wheat flour, baking powder, and dried parsley in a small mixing bowl.

• 4

  Stir the Greek yogurt and water into the flour mixture until a soft, slightly tacky dough forms, being careful not to overmix.

• 5

  Once the chicken is cooked through, remove it from the pot, shred it into bite-sized pieces with two forks, and return it to the broth.

• 6

  Drop small spoonfuls of the dumpling dough onto the surface of the simmering broth, cover the pot tightly, and steam for 10 minutes.

• 7

  Ladle the hot chicken and broth into a bowl, ensuring each serving includes the pillowy, herb-flecked dumplings.