NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1.5 cup Chicken broth

2 tbsp Almond flour

2 tbsp Tapioca starch

0.5 tsp Baking powder

0.5 tsp Dried thyme

0.5 tsp Dried parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pot and cook until the exterior is lightly browned on all sides.

• 3

  Pour in the chicken broth and add the dried thyme, dried parsley, sea salt, and black pepper, bringing the mixture to a gentle simmer.

• 4

  In a small mixing bowl, whisk together the almond flour, tapioca starch, and baking powder, then stir in one tablespoon of the warm broth from the pot to form a thick dough.

• 5

  Carefully drop small spoonfuls of the dough into the simmering broth, ensuring they are spaced apart.

• 6

  Cover the pot with a tight-fitting lid and cook for 10 to 12 minutes without lifting the lid, allowing the dumplings to steam and the chicken to cook through.

• 7

  Serve the hot chicken and dumplings in a bowl, ensuring each portion includes several dumplings and plenty of herb-flecked broth.