NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cup low-sodium chicken broth

0.25 cup cassava flour

1 large egg

1 tsp ghee

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a medium pot, melt the ghee over medium heat and sauté the onion, carrots, and celery until the onion is translucent.

• 3

  Add the chicken pieces, dried thyme, sea salt, and black pepper, stirring for 2 minutes to lightly sear the meat.

• 4

  Pour in the chicken broth and bring the mixture to a gentle simmer.

• 5

  While the soup simmers, whisk the egg in a small bowl and slowly stir in the cassava flour until a thick, tacky dough forms.

• 6

  Use a small spoon to drop marble-sized portions of the dough into the simmering broth.

• 7

  Cover the pot and cook for 8-10 minutes until the dumplings are firm and the chicken is cooked through.

• 8

  Garnish with fresh parsley before serving in a warm bowl.