NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.5 tsp ghee

0.5 cup yellow onion

0.25 cup carrots

0.25 cup celery

1.5 cup chicken bone broth

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup whole wheat flour

0.25 tsp baking powder

2 tbsp non-fat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium pot over medium heat, melt the ghee and add the diced chicken breast, searing until lightly browned on all sides.

• 2

  Add the diced onion, carrots, and celery to the pot, sautéing for 5 minutes until the vegetables begin to soften and become fragrant.

• 3

  Pour in the chicken bone broth and stir in the dried thyme, rosemary, sea salt, and black pepper, bringing the mixture to a gentle boil.

• 4

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

• 5

  Stir the Greek yogurt into the flour mixture until a soft, tacky dough forms, being careful not to overwork it.

• 6

  Reduce the heat to low and drop the dough by the tablespoonful into the simmering broth, ensuring they are spaced apart.

• 7

  Cover the pot with a tight-fitting lid and steam for 12 minutes without lifting the lid, allowing the dumplings to become light and airy.