NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 cup Chicken broth

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

1 tsp Olive oil

0.25 cup Whole wheat flour

0.25 tsp Baking powder

1 tbsp Nonfat Greek yogurt

1 tbsp Fresh parsley

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat until shimmering.

• 2

  Add the diced yellow onion, carrots, and celery to the pot, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the diced chicken breast, sea salt, black pepper, and dried thyme, cooking for 3-4 minutes until the chicken is opaque on the outside.

• 4

  Pour in the chicken broth and bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer.

• 5

  While the soup simmers, whisk together the whole wheat flour, baking powder, and chopped parsley in a small mixing bowl.

• 6

  Stir the Greek yogurt and water into the flour mixture until a tacky, soft dough forms, being careful not to overmix.

• 7

  Scoop the dough by the tablespoon and drop carefully into the simmering broth, spaced apart.

• 8

  Cover the pot with a tight-fitting lid and cook for 12 minutes without lifting the lid, allowing the dumplings to steam until fluffy and cooked through.