NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1.5 cups Chicken bone broth

1 tsp Ghee

0.33 cup Whole wheat flour

0.25 tsp Baking powder

2 tbsp Unsweetened almond milk

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the cubed chicken breast to the pot, seasoning the liquid with sea salt, black pepper, and half of the dried thyme.

• 4

  In a small bowl, whisk together the whole wheat flour, baking powder, and the remaining dried thyme.

• 5

  Stir the almond milk into the flour mixture until a thick dough forms.

• 6

  Use a spoon to drop small portions of the dough onto the surface of the simmering broth.

• 7

  Cover the pot with a tight-fitting lid and cook for 12 to 15 minutes without lifting the lid until the dumplings are puffed and cooked through.

• 8

  Serve the chicken and dumplings hot in a bowl, ensuring a generous portion of the thickened broth.