NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 tsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1.5 cup Low-sodium chicken broth

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

0.25 cup Whole wheat flour

0.5 tsp Baking powder

2 tbsp Plain non-fat Greek yogurt

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 the onions are translucent.

• 2

  Add the chicken breast, chicken broth, sea salt, black pepper, and dried thyme to the pot and bring the liquid to a gentle simmer.

• 3

  While the soup simmers, combine the whole wheat flour, baking powder, and chopped fresh parsley in a small mixing bowl.

• 4

  Stir the Greek yogurt into the flour mixture, adding a tablespoon of water if needed, until a thick, tacky dough forms.

• 5

  Drop the dough by the tablespoonful onto the surface of the simmering soup, ensuring the dumplings do not touch.

• 6

  Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid until the dumplings are airy and the chicken is cooked through.

• 7

  Remove the chicken breast, shred it with two forks, and return it to the pot before serving hot.