NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

2 cups Chicken bone broth

0.33 cup Whole wheat flour

0.25 tsp Baking powder

1 tbsp Greek yogurt

1 tsp Olive oil

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pot, searing the pieces slightly for a few minutes until they are no longer pink on the outside.

• 3

  Pour in the chicken bone broth, dried thyme, sea salt, and black pepper, then bring the mixture to a gentle simmer.

• 4

  In a small mixing bowl, whisk together the whole wheat flour and baking powder, then stir in the Greek yogurt and a tablespoon of water to form a soft dough.

• 5

  Use a small spoon to drop rounded portions of the dough into the simmering broth, ensuring they are spaced apart.

• 6

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

• 7

  Garnish the dish with freshly chopped parsley and serve warm in a shallow bowl.