NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

2 cup low-sodium chicken broth

1 tsp extra virgin olive oil

0.25 cup whole wheat flour

2 tbsp plain nonfat Greek yogurt

0.5 tsp baking powder

0.5 tsp dried thyme

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium pot, heat the olive oil over medium heat and sauté the onion, carrots, and celery for 5 minutes until the onions are translucent.

• 2

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

• 3

  Slice the chicken breast into 1-inch cubes and carefully add them to the simmering broth, cooking for 5-7 minutes.

• 4

  While the chicken cooks, whisk the whole wheat flour and baking powder in a small bowl, then stir in the Greek yogurt until a thick dough forms.

• 5

  Using a small spoon, drop rounded tablespoons of the dough directly onto the surface of the simmering liquid.

• 6

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

• 7

  Ladle the stew and dumplings into a bowl and garnish with freshly chopped parsley for a bright finish.