NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp ghee

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1.5 cups chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.33 cup whole wheat flour

0.25 tsp baking powder

2 tbsp unsweetened almond milk

1 tsp fresh parsley

PREPARATION

• 1

  Heat ghee in a large pot over medium heat and sauté the onion, carrots, and celery until softened.

• 2

  Pour in the chicken bone broth and season with sea salt, black pepper, and dried thyme.

• 3

  Add the chicken breast to the pot, bring to a boil, then reduce heat and simmer for 15 minutes until cooked through.

• 4

  Remove the chicken, shred it with two forks, and return it to the pot.

• 5

  In a small bowl, whisk together the whole wheat flour, baking powder, and fresh parsley.

• 6

  Stir in the almond milk until a thick dough forms.

• 7

  Drop rounded tablespoons of the dough into the simmering soup.

• 8

  Cover the pot tightly and steam the dumplings for 10 minutes without lifting the lid.