NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Ghee

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1.5 cup Chicken broth

0.25 cup Whole wheat flour

0.25 tsp Baking powder

2 tbsp Water

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the ghee in a medium pot over medium heat and sauté the onion, carrots, and celery until they become fragrant and translucent.

• 2

  Add the cubed chicken breast to the pot and season with sea salt, black pepper, and dried thyme, cooking until the chicken is lightly browned on all sides.

• 3

  Pour in the chicken broth and bring the mixture to a gentle simmer over medium-low heat.

• 4

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

• 5

  Drop small, rounded spoonfuls of the dough directly into the simmering broth, ensuring they are spaced apart.

• 6

  Cover the pot with a tight-fitting lid and let the dumplings steam for 7 minutes without lifting the lid.

• 7

  Remove from heat, garnish with freshly chopped parsley, and serve the warm stew in a deep bowl.