NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

2 cup Low-sodium chicken broth

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

3 tbsp Cassava flour

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh parsley

1 tsp Olive oil

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 2

  Pour in the chicken broth and add the whole chicken breast, bringing the liquid to a gentle simmer for about 12-15 minutes until the chicken is cooked through.

• 3

  Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and then return the meat to the simmering broth.

• 4

  In a small mixing bowl, whisk together the egg, cassava flour, sea salt, black pepper, and chopped fresh herbs until a thick, uniform batter forms.

• 5

  Carefully drop small spoonfuls of the dumpling batter into the simmering soup, then cover the pot with a tight-fitting lid.

• 6

  Steam the dumplings for 5 minutes without lifting the lid until they are firm and cooked through, then serve the meal hot in deep bowls.