NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups chicken bone broth

0.33 cup cassava flour

1 large egg white

0.25 cup diced carrots

0.25 cup diced celery

0.25 cup diced yellow onion

1 tsp olive oil

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch pieces and season lightly with a pinch of salt and pepper.

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the carrots, celery, and onion until the onion is translucent, about 5 minutes.

• 3

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

• 4

  Add the chicken pieces to the pot and cook for 5-7 minutes until nearly cooked through.

• 5

  In a small bowl, whisk the cassava flour and egg white together with 1 tablespoon of water to form a thick, sticky dough.

• 6

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

• 7

  Cover the pot with a tight-fitting lid and simmer on low for 8-10 minutes until the dumplings are puffed and cooked through.

• 8

  Garnish with fresh parsley and serve immediately while hot.