NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1.5 cups low-sodium chicken broth

0.25 tsp dried thyme

0.33 cup whole wheat flour

0.5 tsp baking powder

2 tbsp non-fat greek yogurt

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch pieces and season with half of the salt and pepper.

• 2

  In a medium pot or Dutch oven, heat the olive oil over medium heat and sauté the onion, carrots, and celery until the onion is translucent.

• 3

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

• 4

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

• 5

  While the soup simmers, prepare the dumpling dough by mixing the whole wheat flour, baking powder, Greek yogurt, and chopped parsley in a small bowl until a soft dough forms.

• 6

  Drop small spoonfuls of the dough (about 1 tablespoon each) onto the surface of the simmering soup.

• 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 fluff up.

• 8

  Season the broth with the remaining salt and pepper before serving hot in a deep bowl.