NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.33 cup all-purpose flour

0.25 tsp baking powder

2 tbsp unsweetened almond milk

1 tsp fresh parsley

PREPARATION

• 1

  Heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until the onions are translucent.

• 2

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

• 3

  Add the whole chicken breast to the pot, reduce heat to low, cover, and simmer for 12 minutes until the chicken is fully cooked.

• 4

  Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return the shredded chicken to the simmering broth.

• 5

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

• 6

  Drop the dough by small spoonfuls into the simmering soup, cover tightly, and steam for 10 minutes without lifting the lid until the dumplings are fluffy.

• 7

  Garnish with fresh parsley before serving in a deep bowl.