NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup onion

0.25 cup carrots

0.25 cup celery

1 cup chicken bone broth

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

3 tbsp almond flour

1 tbsp tapioca starch

0.5 tsp baking powder

1 tbsp water

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces.

• 2

  Heat the olive oil in a pot over medium heat and sauté the onions, carrots, and celery until they begin to soften.

• 3

  Add the diced chicken to the pot and cook until the pieces are lightly browned on all sides.

• 4

  Pour in the chicken bone broth and stir in the dried thyme, sea salt, and black pepper.

• 5

  Bring the mixture to a gentle simmer over medium-low heat.

• 6

  In a small mixing bowl, whisk together the almond flour, tapioca starch, and baking powder.

• 7

  Stir the water into the flour mixture until a thick, cohesive dough forms.

• 8

  Drop small spoonfuls of the dough into the simmering broth, spacing them apart.

• 9

  Cover the pot with a tight-fitting lid and simmer for 10 to 12 minutes until the dumplings are firm and the chicken is fully cooked.

• 10

  Garnish the dish with freshly chopped parsley and serve warm.