NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cups chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.25 cup almond flour

1 tbsp tapioca starch

0.5 tsp baking powder

1 tbsp fresh parsley

1 tbsp water

PREPARATION

• 1

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

• 2

  Add the diced chicken breast, sea salt, black pepper, and dried thyme, cooking until the chicken is lightly browned on all sides.

• 3

  Pour in the chicken bone broth and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.

• 4

  In a small bowl, whisk together the almond flour, tapioca starch, baking powder, and chopped parsley.

• 5

  Stir in the water to the flour mixture until a thick dough forms, then drop small spoonfuls of the dough onto the surface of the simmering soup.

• 6

  Cover the pot tightly and steam for 8 to 10 minutes until the dumplings are firm and cooked through.