NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Ghee

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 clove Garlic

1.5 cup Chicken bone broth

0.25 cup Cassava flour

1 tbsp Greek yogurt

1 tbsp Water

1 tsp Fresh parsley

0.25 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the ghee in a medium pot over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.

• 2

  Stir in the minced garlic, sea salt, black pepper, and fresh thyme, cooking for another minute until fragrant.

• 3

  Pour in the chicken bone broth and add the whole chicken breast. Bring the liquid to a gentle simmer, then cover and cook for 12-15 minutes until the chicken is cooked through.

• 4

  While the chicken simmers, prepare the dumpling dough by mixing the cassava flour, Greek yogurt, water, and fresh parsley in a small bowl until a thick, sticky dough forms.

• 5

  Remove the chicken breast from the pot and set it aside on a plate to shred into bite-sized pieces using two forks.

• 6

  Using a small spoon, drop rounded teaspoons of the dumpling dough into the simmering broth. Cover the pot tightly and steam the dumplings for 5 minutes without lifting the lid.

• 7

  Return the shredded chicken to the pot, gently stirring to combine without breaking the dumplings. Serve immediately in a deep bowl.