NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tbsp Ghee

0.25 cup Onion

0.25 cup Carrots

0.25 cup Celery

1 cup Chicken broth

0.33 cup Whole wheat flour

0.5 tsp Baking powder

1 tbsp Greek yogurt

1 tbsp Water

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season with a portion of the sea salt and black pepper.

• 2

  Heat the ghee in a medium pot over medium heat and sauté the chicken until it is golden brown on all sides.

• 3

  Add the diced onion, sliced carrots, and sliced celery to the pot, cooking for 5 minutes until the vegetables begin to soften.

• 4

  Pour in the chicken broth and add the dried thyme, bringing the liquid to a gentle simmer over medium-low heat.

• 5

  In a small mixing bowl, whisk together the whole wheat flour, baking powder, and the remaining sea salt.

• 6

  Stir in the Greek yogurt and water until a soft, slightly sticky dough forms.

• 7

  Using a small spoon, drop rounded tablespoons of the dough directly onto the surface of the simmering broth.

• 8

  Cover the pot with a tight-fitting lid and steam for 10 minutes without opening the lid to ensure the dumplings become light and airy.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving in a shallow bowl.