NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tbsp Ghee

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

2 cup Low sodium chicken broth

0.25 cup Whole wheat flour

0.25 tsp Baking powder

1 tbsp Non-fat Greek yogurt

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Heat the ghee in a large pot over medium heat and sauté the diced chicken, onion, carrots, and celery until the chicken is lightly browned and the vegetables soften.

• 2

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

• 3

  While the broth simmers, whisk together the whole wheat flour, baking powder, and chopped parsley in a small bowl.

• 4

  Stir the Greek yogurt into the flour mixture until a soft, slightly sticky dough forms.

• 5

  Drop small, tablespoon-sized portions of the dough into the simmering broth, ensuring they are spaced apart.

• 6

  Cover the pot tightly with a lid and cook for 12 minutes without lifting the lid to ensure the dumplings steam into a light and airy texture.