NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked shredded chicken breast

1 tsp Ghee

0.5 cup Diced yellow onion

0.5 cup Sliced carrots

0.5 cup Sliced celery

2 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

0.33 cup All-purpose flour

0.25 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tsp Chopped fresh parsley

PREPARATION

• 1

  In a large pot, melt the ghee over medium heat and sauté the diced onion, sliced carrots, and sliced celery until the vegetables are softened and fragrant.

• 2

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

• 3

  While the broth heats, whisk together the all-purpose flour, baking powder, and fresh parsley in a small bowl.

• 4

  Stir the unsweetened almond milk into the flour mixture until a thick, tacky dough forms.

• 5

  Add the cooked shredded chicken breast to the pot and stir to combine.

• 6

  Using a small spoon, drop rounded portions of the dumpling dough onto the surface of the simmering soup.

• 7

  Cover the pot with a tight-fitting lid, reduce the heat to low, and steam for 10 minutes without opening the lid.

• 8

  Once the dumplings are puffed and cooked through, ladle the soup and dumplings into a bowl and serve immediately.