NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1.5 cups Chicken bone broth

0.33 cup Whole wheat flour

0.25 tsp Baking powder

0.5 tbsp Ghee

2 tbsp Unsweetened almond milk

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a medium pot or Dutch oven, melt the ghee over medium heat and sauté the onion, carrots, and celery until the onions are translucent and fragrant.

• 3

  Add the diced chicken to the pot and cook for 3-4 minutes until the exterior is lightly browned.

• 4

  Pour in the chicken bone broth, sea salt, and black pepper, bringing the mixture to a gentle simmer.

• 5

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

• 6

  Using a small spoon, drop rounded tablespoons of the dough directly onto the surface of the simmering liquid.

• 7

  Cover the pot tightly with a lid and reduce the heat to low, allowing the dumplings to steam for 10-12 minutes without lifting the lid.

• 8

  Check that the dumplings are firm and the chicken is cooked through, then garnish with fresh chopped parsley before serving.