NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

1 tsp Olive oil

1.5 cup Chicken bone broth

0.25 tsp Dried thyme

0.25 tsp Dried rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Whole wheat flour

0.5 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened.

• 2

  Add the cubed chicken breast to the pot and sear until the exterior is lightly browned on all sides.

• 3

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

• 4

  Bring the liquid to a gentle simmer and cover the pot while you prepare the dumpling dough.

• 5

  In a small mixing bowl, whisk together the whole wheat flour and baking powder, then stir in the almond milk until a thick dough forms.

• 6

  Drop small spoonfuls of the dough onto the surface of the simmering broth, ensuring they do not overlap.

• 7

  Cover the pot tightly and steam the dumplings for 10 to 12 minutes until they are puffed and cooked through.

• 8

  Garnish the dish with freshly chopped parsley and serve immediately while hot.