NUTRITION

SERVINGS

INGREDIENTS

2.75 oz Chicken breast

1 tsp Avocado oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cup Low-sodium chicken bone broth

0.33 cup White whole wheat flour

0.5 tsp Baking powder

1 tbsp Fresh parsley

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Unsweetened almond milk

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season lightly with a pinch of sea salt and black pepper.

• 2

  Heat the avocado oil in a medium pot over medium heat. Add the onion, carrots, and celery, sautéing for 5 minutes until the vegetables begin to soften.

• 3

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

• 4

  Pour in the chicken bone broth and bring the mixture to a gentle simmer over medium-low heat.

• 5

  In a small mixing bowl, whisk together the flour, baking powder, chopped parsley, minced chives, and the remaining salt and pepper.

• 6

  Stir the almond milk into the dry ingredients until a thick, tacky dough forms.

• 7

  Using a small spoon, drop rounded tablespoons of the dough directly into the simmering broth, spacing them apart.

• 8

  Cover the pot with a tight-fitting lid and simmer for 12-15 minutes without lifting the lid, allowing the dumplings to steam and double in size.

• 9

  Ladle the chicken, vegetables, and dumplings into a bowl and serve immediately while hot.