NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Ghee

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1.5 cups Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.33 cup Cassava flour

0.25 tsp Baking powder

1 tbsp Fresh parsley

2 tbsp Water

PREPARATION

• 1

  Melt the ghee in a medium pot over medium heat.

• 2

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

• 3

  Stir in the cubed chicken breast and cook for 3-4 minutes until the exterior is no longer pink.

• 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 cassava flour, baking powder, and chopped fresh parsley.

• 6

  Add the water to the flour mixture and stir until a thick, tacky dough forms.

• 7

  Using a small spoon, drop rounded tablespoons of the dough directly onto the surface of the simmering soup.

• 8

  Cover the pot with a tight-fitting lid and simmer on low for 10-12 minutes without lifting the lid.

• 9

  Remove from heat once the dumplings are firm and the chicken is cooked through, then serve immediately.