NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1.5 cup Chicken bone broth

0.5 tbsp Ghee

3 tbsp Almond flour

1 tbsp Arrowroot starch

0.25 tsp Baking powder

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, melt the ghee over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened and fragrant.

• 2

  Pour in the chicken bone broth and bring the mixture to a gentle simmer over medium-high heat.

• 3

  Stir in the shredded chicken breast, sea salt, and black pepper, then reduce the heat to maintain a steady simmer.

• 4

  In a small mixing bowl, whisk together the almond flour, arrowroot starch, baking powder, and chopped fresh thyme.

• 5

  Add one tablespoon of the warm broth from the pot to the dry ingredients and stir until a thick, cohesive dough forms.

• 6

  Drop small spoonfuls of the dough carefully into the simmering soup, spacing them out across the surface.

• 7

  Cover the pot with a tight-fitting lid and steam for 8 to 10 minutes without lifting the lid until the dumplings are firm and cooked through.