NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cassava flour

1 large Egg

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

2 cup Chicken bone broth

1 tsp Dried thyme

1 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast, carrots, celery, and onion into half-inch pieces.

• 2

  Pour the chicken bone broth into a large pot and bring to a boil over medium-high heat.

• 3

  Reduce heat to a simmer and add the chicken, carrots, celery, onion, thyme, rosemary, salt, and pepper.

• 4

  Cover the pot and cook for 10 minutes until the chicken is opaque and the vegetables are slightly softened.

• 5

  In a small mixing bowl, whisk the egg and then stir in the cassava flour until a thick, sticky dough forms.

• 6

  Drop the dough by the tablespoonful into the simmering broth, ensuring the dumplings do not touch immediately.

• 7

  Cover the pot tightly and steam for 8 minutes until the dumplings are set and firm to the touch.

• 8

  Ladle the soup and dumplings into bowls and top with freshly chopped parsley.