NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

2 cup Low-sodium chicken broth

1 tsp Olive oil

0.33 cup Cassava flour

2 tbsp Non-fat Greek yogurt

0.25 tsp Baking powder

1 tsp Fresh thyme

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion, carrots, celery, and minced garlic until the vegetables are softened and fragrant.

• 2

  Pour in the chicken broth and add the whole chicken breast, bringing the mixture to a gentle boil before reducing heat to simmer for 15 minutes.

• 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, combine the cassava flour, baking powder, Greek yogurt, sea salt, black pepper, and fresh herbs to form a thick, sticky dough.

• 5

  Drop rounded tablespoons of the dough into the simmering soup, cover with a tight-fitting lid, and steam for 10 minutes until the dumplings are fluffy and cooked through.