NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 tsp olive oil

1.25 cups chicken bone broth

0.33 cup whole wheat flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh thyme

2 tbsp unsweetened almond milk

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery until the onions are translucent and fragrant.

• 2

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

• 3

  Pour in the chicken bone broth, fresh parsley, and fresh thyme, then bring the mixture to a gentle simmer over medium-low heat.

• 4

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

• 5

  Stir the unsweetened almond milk into the flour mixture until a thick, tacky dough forms, being careful not to overmix.

• 6

  Drop the dough by the tablespoonful onto the surface of the simmering soup, ensuring the dumplings are spaced apart and not overlapping.

• 7

  Cover the pot with a tight-fitting lid and steam for 10-12 minutes without lifting the lid until the dumplings are puffed and cooked through.