NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 clove garlic

1.5 cup low-sodium chicken broth

0.33 cup whole wheat flour

0.25 tsp baking powder

2 tbsp unsweetened almond milk

1 tsp extra virgin olive oil

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Diced the chicken breast into bite-sized pieces and season lightly with a pinch of salt and pepper.

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery for 5 minutes until softened.

• 3

  Add the minced garlic and chicken pieces to the pot, cooking for 3-4 minutes until the chicken is browned on the outside.

• 4

  Pour in the chicken broth and add the dried thyme, remaining sea salt, and black pepper, then bring the mixture to a gentle simmer.

• 5

  In a small bowl, whisk together the whole wheat flour and baking powder, then stir in the almond milk until a thick dough forms.

• 6

  Drop small spoonfuls of the dumpling dough into the simmering broth, ensuring they are spaced apart.

• 7

  Cover the pot with a tight-fitting lid and let the dumplings steam for 10-12 minutes without lifting the lid.

• 8

  Garnish the dish with freshly chopped parsley and serve warm in a shallow bowl.