NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Ghee

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1.5 cups Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 cup Cassava flour

0.25 tsp Baking powder

2 tbsp Water

1 tsp Fresh parsley

PREPARATION

• 1

  Heat the ghee in a large pot over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 2

  Add the diced chicken breast to the pot and cook for 3-4 minutes until the exterior is lightly browned and no longer pink.

• 3

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

• 4

  In a small bowl, whisk together the cassava flour and baking powder, then slowly stir in the water until a thick, tacky dough forms.

• 5

  Use a small spoon to drop rounded portions of the dough into the simmering broth, ensuring they are spaced apart.

• 6

  Cover the pot with a tight-fitting lid and steam the dumplings for 10-12 minutes without lifting the lid to ensure they fluff up.

• 7

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