NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1.5 cups chicken bone broth

1 tsp olive oil

0.33 cup cassava flour

1 tbsp arrowroot starch

0.25 tsp baking powder

1 tbsp fresh parsley

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery for 5 minutes until softened.

• 2

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

• 3

  Pour in the chicken bone broth and bring the mixture to a gentle simmer, then reduce heat to low.

• 4

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

• 5

  Add 1 tablespoon of water to the dry ingredients and stir until a thick, tacky dough forms.

• 6

  Use a small spoon to drop golf-ball-sized portions of the dough directly onto the surface of the simmering broth.

• 7

  Cover the pot with a tight-fitting lid and steam for 12 minutes without lifting the lid, ensuring the dumplings are cooked through and the broth has thickened.