NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Low-sodium chicken broth

0.25 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

0.5 cup Green peas

0.5 cup Whole wheat flour

0.5 tsp Baking powder

0.25 cup Unsweetened almond milk

1 tsp Olive oil

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat olive oil in a large pot over medium heat and sauté the diced onion, sliced carrots, and celery until the vegetables begin to soften.

• 2

  Add the chicken breast and chicken broth to the pot, bringing the liquid to a gentle simmer until the chicken is cooked through and tender.

• 3

  Remove the chicken from the pot, shred it using two forks, and then return it to the simmering broth along with the frozen peas.

• 4

  In a separate small bowl, whisk together the whole wheat flour, baking powder, minced thyme, and minced rosemary.

• 5

  Stir the almond milk into the flour mixture until a thick dough forms, then drop small spoonfuls of the dough directly into the simmering soup.

• 6

  Cover the pot with a tight-fitting lid and steam the dumplings for 10 to 12 minutes until they are puffed and cooked through.

• 7

  Season the dish with sea salt and black pepper to taste before serving in warm bowls.