NUTRITION

SERVINGS

INGREDIENTS

1 tsp grass-fed ghee

0.5 cup yellow onion, diced

0.5 cup carrots, sliced

0.5 cup celery, sliced

1 clove garlic, minced

1.5 cups chicken bone broth

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

4.5 oz cooked chicken breast, shredded

0.33 cup whole wheat flour

0.25 tsp baking powder

2 tbsp unsweetened almond milk

PREPARATION

• 1

  In a medium pot, melt the ghee over medium heat. Add the onion, carrots, and celery, sautéing for 5-6 minutes until the vegetables begin to soften.

• 2

  Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

• 3

  Pour in the chicken bone broth, thyme, rosemary, sea salt, and black pepper. Bring the liquid to a gentle boil, then reduce heat to low and let it simmer.

• 4

  While the broth simmers, prepare the dumpling dough by whisking together the whole wheat flour and baking powder in a small bowl.

• 5

  Slowly stir the almond milk into the flour mixture until a soft, slightly sticky dough forms. Do not overmix.

• 6

  Using a small spoon, drop marble-sized portions of the dough into the simmering broth. Cover the pot with a lid and steam for 8-10 minutes without lifting the lid.

• 7

  Gently stir in the shredded chicken breast and cook for 2 more minutes until the chicken is heated through and the broth has thickened slightly from the dumplings.

• 8

  Ladle the chicken and dumplings into a bowl and serve immediately while hot.