NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup whole wheat flour

0.5 tsp baking powder

2 tbsp unsweetened almond milk

1 tsp extra virgin olive oil

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cup low-sodium chicken broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Diced the chicken breast into bite-sized pieces and finely chop the onion, carrots, and celery.

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened.

• 3

  Add the chicken pieces to the pot and cook for 3-4 minutes until the exterior is no longer pink.

• 4

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

• 5

  In a small mixing bowl, whisk together the whole wheat flour and baking powder.

• 6

  Slowly stir the almond milk into the flour mixture until a thick, tacky dough forms.

• 7

  Using a small spoon, drop 4-5 dollops of the dough directly onto the surface of the simmering broth.

• 8

  Cover the pot with a tight-fitting lid and steam the dumplings for 10-12 minutes without lifting the lid.

• 9

  Remove from heat, garnish with fresh parsley, and serve immediately in a deep bowl.