NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup low-sodium chicken bone broth

0.25 cup whole wheat flour

2 tbsp plain Greek yogurt

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp olive oil

0.5 tsp baking powder

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until they become fragrant and softened.

• 2

  Pour in the chicken bone broth and add the chicken breast, bringing the liquid to a light simmer until the chicken is fully cooked and tender.

• 3

  Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the broth along with the dried thyme, sea salt, and black pepper.

• 4

  In a small mixing bowl, combine the whole wheat flour, baking powder, and Greek yogurt, stirring until a thick and slightly tacky dough forms.

• 5

  Use a small spoon to drop rounded portions of the dough directly into the simmering soup, then cover the pot with a tight-fitting lid.

• 6

  Steam the dumplings for 10 minutes without lifting the lid, then garnish the finished dish with freshly chopped parsley before serving.