NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cups Low sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

0.5 cup Whole wheat flour

0.5 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tbsp Fresh parsley

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 sea salt, black pepper, and dried thyme, bringing the mixture to a gentle simmer.

• 3

  Cut the chicken breast into bite-sized pieces and add them to the pot, simmering for 5-7 minutes until nearly cooked through.

• 4

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

• 5

  Drop the dough by the tablespoonful onto the surface of the simmering broth, spacing them out evenly.

• 6

  Cover the pot with a tight-fitting lid and steam for 10-12 minutes without lifting the lid, ensuring the dumplings become light and fluffy.

• 7

  Garnish with freshly chopped parsley and serve immediately in deep bowls.