NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tsp Ghee

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 clove Garlic

1.5 cups Chicken bone broth

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cassava flour

1 large Egg

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, carrots, and celery.

• 2

  Melt the ghee in a medium pot over medium-high heat.

• 3

  Add the onion, carrots, and celery to the pot and sauté for 5 minutes until the vegetables begin to soften.

• 4

  Stir in the chicken and minced garlic, cooking for 3 minutes until the chicken is opaque on the outside.

• 5

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

• 6

  While the broth heats, whisk the cassava flour and egg together in a small bowl until a thick, sticky dough forms.

• 7

  Reduce the heat to low and use a small spoon to drop golf-ball-sized portions of the dough into the simmering liquid.

• 8

  Cover the pot with a tight-fitting lid and steam for 12 minutes without lifting the lid to ensure the dumplings become light and airy.

• 9

  Ladle the soup and dumplings into a bowl and garnish with fresh chopped parsley before serving.