NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.33 cup Cassava flour

1 tbsp Fresh parsley

1 large Egg

1 tbsp Water

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the chicken until golden on all sides.

• 3

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

• 4

  Pour in the chicken bone broth, dried thyme, and remaining salt and pepper, then bring the mixture to a gentle simmer.

• 5

  In a small mixing bowl, whisk the egg and water together before stirring in the cassava flour and chopped parsley to form a thick dough.

• 6

  Using a small spoon, drop rounded tablespoons of the dough into the simmering broth, making sure they are spaced apart.

• 7

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

• 8

  Once the dumplings are firm and the chicken is fully cooked, ladle the soup and dumplings into a bowl and serve immediately.