NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 tsp olive oil

1.5 cup low-sodium chicken broth

0.33 cup whole wheat flour

0.25 tsp baking powder

2 tbsp nonfat greek yogurt

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with half of the sea salt and black pepper.

• 2

  In a medium pot, heat the olive oil over medium-high heat and sauté the chicken until browned on all sides, then remove and set aside.

• 3

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

• 4

  Pour in the chicken broth and add the dried thyme, bringing the mixture to a gentle boil.

• 5

  Return the chicken to the pot, reduce heat to low, and let the soup simmer while you prepare the dumplings.

• 6

  In a small bowl, whisk together the whole wheat flour, baking powder, and remaining salt and pepper.

• 7

  Stir in the Greek yogurt and chopped fresh parsley until a soft dough forms; do not overmix.

• 8

  Drop small spoonfuls of the dough onto the surface of the simmering soup.

• 9

  Cover the pot tightly with a lid and steam for 10-12 minutes without lifting the lid, until the dumplings are puffed and cooked through.

• 10

  Serve immediately in a deep bowl, ensuring each portion has plenty of broth and vegetables.