NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup chicken bone broth

0.5 cup white whole wheat flour

0.25 tsp baking powder

2 tbsp unsweetened almond milk

1 tsp olive oil

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing for 5 minutes until the vegetables are tender.

• 3

  Add the cubed chicken breast to the pot and cook until the exterior is no longer pink.

• 4

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

• 5

  While the broth simmers, combine the white whole wheat flour and baking powder in a small bowl, then stir in the almond milk until a thick dough forms.

• 6

  Use a small spoon to drop golf-ball-sized portions of dough into the simmering liquid.

• 7

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

• 8

  Remove the lid, stir in the frozen peas and fresh parsley, and cook for 1 additional minute before serving.