NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

1 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.33 cup All-purpose flour

0.5 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pot and cook for 3-4 minutes until the exterior is no longer pink.

• 3

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

• 4

  In a small mixing bowl, whisk together the flour, baking powder, and chopped fresh parsley.

• 5

  Slowly stir the almond milk into the flour mixture until a thick, tacky dough forms.

• 6

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

• 7

  Cover the pot with a tight-fitting lid and simmer on low for 12 minutes without lifting the lid to ensure the dumplings steam properly.

• 8

  Ladle the chicken, vegetables, and dumplings into a bowl and serve immediately.