NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1 clove Garlic

1 cup Chicken bone broth

0.5 cup Whole wheat flour

0.5 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tsp Extra virgin olive oil

0.25 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 finely chop the carrots, celery, and onion.

• 2

  Heat the olive oil in a small pot over medium heat and sauté the carrots, celery, and onion until they begin to soften, about 5 minutes.

• 3

  Add the minced garlic and diced chicken to the pot, cooking for 2-3 minutes until the chicken is browned on the outside.

• 4

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

• 5

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

• 6

  Drop small spoonfuls of the dough into the simmering broth, ensuring they are spaced apart.

• 7

  Cover the pot with a tight-fitting lid and simmer on low for 10-12 minutes without lifting the lid, allowing the dumplings to steam and double in size.

• 8

  Garnish with freshly chopped parsley and serve warm.