NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Chicken broth

0.5 cup Carrots

0.5 cup Celery

0.25 cup Onion

2 tbsp Almond flour

1 tbsp Tapioca starch

1 large Egg white

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and finely dice the carrots, celery, and onion.

• 2

  In a large pot, bring the chicken broth to a gentle simmer over medium heat.

• 3

  Add the diced carrots, celery, onion, and chicken pieces to the pot and cook for 8-10 minutes until the vegetables are slightly tender.

• 4

  In a small bowl, whisk together the almond flour, tapioca starch, egg white, dried thyme, sea salt, and black pepper until a thick paste forms.

• 5

  Using a small spoon, drop rounded teaspoons of the dumpling mixture into the simmering broth.

• 6

  Cover the pot with a tight-fitting lid and simmer for 5 minutes without opening to allow the dumplings to steam and puff up.

• 7

  Ladle the soup and dumplings into a bowl and garnish with fresh chopped parsley.