NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Diced carrots

0.5 cup Diced celery

0.25 cup Diced yellow onion

1 tsp Extra virgin olive oil

1.5 cup Low-sodium chicken broth

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Whole wheat flour

2 tbsp Non-fat Greek yogurt

0.5 tsp Baking powder

1 tbsp Chopped fresh parsley

PREPARATION

• 1

  In a medium pot, heat the olive oil over medium heat and sauté the onion, carrots, and celery until the onions are translucent and fragrant.

• 2

  Cut the chicken breast into bite-sized pieces and add them to the pot along with the chicken broth, dried thyme, sea salt, and black pepper.

• 3

  Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes.

• 4

  While the soup simmers, prepare the dumplings by whisking the whole wheat flour and baking powder in a small bowl, then stirring in the Greek yogurt until a soft dough forms.

• 5

  Using a small spoon, drop rounded tablespoons of the dumpling dough directly into the simmering broth.

• 6

  Cover the pot with a tight-fitting lid and cook for 10 to 12 minutes without lifting the lid, allowing the dumplings to steam and fluff up.

• 7

  Garnish with fresh parsley and serve warm in a shallow bowl.