NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup diced onion

0.5 cup sliced carrots

0.5 cup sliced celery

1 tsp minced garlic

1.5 cups low-sodium chicken broth

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup whole wheat flour

0.5 tsp baking powder

0.5 tbsp ghee

2 tbsp unsweetened almond milk

PREPARATION

• 1

  Heat a large pot over medium heat and add a splash of water or broth to sauté the onion, carrots, and celery until they begin to soften.

• 2

  Stir in the minced garlic, dried thyme, and dried rosemary, cooking for one minute until the aromatics are fragrant.

• 3

  Add the diced chicken breast and chicken broth to the pot, bringing the mixture to a gentle simmer over medium-low heat.

• 4

  In a small bowl, whisk together the whole wheat flour, baking powder, sea salt, and black pepper.

• 5

  Stir the melted ghee and almond milk into the flour mixture until a soft, tacky dough forms.

• 6

  Drop small spoonfuls of the dough onto the surface of the simmering broth, ensuring they do not overlap.

• 7

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