NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

2 cup Chicken bone broth

0.13 cup Cassava flour

0.5 tsp Baking powder

0.25 tbsp Ghee

0.25 cup Unsweetened almond milk

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the carrots, celery, and onion.

• 2

  In a large pot, sauté the onion, carrots, and celery with a splash of bone broth over medium heat until the vegetables are softened and fragrant.

• 3

  Add the diced chicken, garlic powder, sea salt, and black pepper to the pot, searing the chicken until it is no longer pink on the outside.

• 4

  Pour in the remaining chicken bone broth and bring the mixture to a gentle simmer.

• 5

  While the broth simmers, prepare the dumpling dough by whisking together the cassava flour, baking powder, fresh thyme, and fresh rosemary in a small bowl.

• 6

  Melt the ghee and stir it into the flour mixture along with the almond milk until a thick, cohesive dough forms.

• 7

  Using a small spoon, drop rounded portions of the dough into the simmering broth, ensuring they are spaced apart.

• 8

  Cover the pot with a tight-fitting lid and cook for 10-12 minutes without lifting the lid, allowing the dumplings to steam and fluff up.

• 9

  Once the dumplings are firm and the chicken is fully cooked, ladle the soup into a bowl and serve immediately.