NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Ghee

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 cup Chicken bone broth

0.33 cup Cassava flour

0.25 tsp Baking powder

1 tbsp Fresh parsley

2 tbsp Unsweetened almond milk

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 onion, carrots, and celery until the onions are translucent and fragrant.

• 2

  Add the chicken breast pieces, sea salt, black pepper, and dried thyme to the pot, stirring frequently to lightly brown the exterior of the chicken.

• 3

  Pour in the chicken bone broth and bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.

• 4

  In a small mixing bowl, whisk together the cassava flour, baking powder, and finely chopped fresh parsley.

• 5

  Stir the unsweetened almond milk into the dry mixture until a thick and slightly tacky dough forms.

• 6

  Drop small spoonfuls of the dough onto the surface of the simmering broth, ensuring they are spaced apart to allow for expansion.

• 7

  Cover the pot with a tight-fitting lid and steam the dumplings for 10 to 12 minutes until they are firm and cooked through.