NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

1 cup Low-sodium chicken bone broth

0.25 cup Whole wheat flour

0.25 tsp Baking powder

1 tbsp Unsweetened almond milk

0.5 cup Diced carrots

0.25 cup Sliced celery

0.25 cup Diced yellow onion

0.5 tsp Ghee

1 tsp Fresh parsley

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, melt the ghee over medium heat and sauté the diced carrots, celery, and onion until they begin to soften and become fragrant.

• 2

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

• 3

  Add the boneless skinless chicken breast to the pot, covering and poaching for about 12 minutes until cooked through, then remove and shred with two forks.

• 4

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

• 5

  Return the shredded chicken to the pot along with the fresh parsley, then drop small spoonfuls of the dough onto the surface of the simmering liquid.

• 6

  Cover the pot tightly and steam the dumplings for 8 minutes without lifting the lid, ensuring they become light and airy.