NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tbsp Ghee

0.25 cup Onion

0.25 cup Carrots

0.25 cup Celery

1.5 cups Chicken bone broth

0.33 cup Whole wheat flour

0.25 tsp Baking powder

1 tbsp Fresh parsley

2 tbsp Unsweetened almond milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Heat the ghee in a medium pot over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the diced chicken breast, sea salt, black pepper, and dried thyme, cooking until the chicken is lightly browned on all sides.

• 4

  Pour in the chicken bone broth and bring the mixture to a gentle simmer.

• 5

  In a small mixing bowl, whisk together the whole wheat flour, baking powder, and chopped fresh parsley.

• 6

  Slowly stir the almond milk into the flour mixture until a soft, slightly sticky dough forms.

• 7

  Using a small spoon, drop rounded tablespoons of the dumpling dough onto the surface of the simmering broth.

• 8

  Cover the pot with a tight-fitting lid and cook for 10 to 12 minutes without lifting the lid, until the dumplings are puffed and cooked through.