NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1 tsp Ghee

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cup Low-sodium chicken bone broth

0.5 cup All-purpose flour

0.5 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pot and cook for 3-4 minutes until the outside is lightly browned.

• 3

  Pour in the chicken bone broth and bring the mixture to a gentle boil, then reduce heat to a low simmer.

• 4

  In a small mixing bowl, whisk together the flour, baking powder, minced thyme, sea salt, and black pepper.

• 5

  Slowly stir the almond milk into the dry ingredients until a thick, sticky dough forms.

• 6

  Using a small spoon, drop rounded tablespoons of the dough directly into the simmering broth.

• 7

  Cover the pot tightly with a lid and let the dumplings steam for 10-12 minutes without lifting the lid.

• 8

  Remove from heat once the dumplings are fluffy and the chicken is cooked through, then garnish with fresh parsley before serving.