NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

2 cup Low sodium chicken broth

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Whole wheat flour

0.5 tsp Baking powder

2 tbsp Non-fat Greek yogurt

1 tbsp Water

1 tbsp Fresh parsley

PREPARATION

• 1

  In a medium pot, heat the extra virgin olive oil over medium heat and sauté the diced onion, carrots, and celery until they begin to soften and become translucent.

• 2

  Add the chicken breast, chicken broth, dried thyme, sea salt, and black pepper to the pot, then bring the liquid to a gentle simmer.

• 3

  Cover the pot and cook for about 12 to 15 minutes until the chicken is fully cooked through, then remove the chicken and shred it into bite-sized pieces using two forks.

• 4

  While the chicken is cooking, whisk the whole wheat flour and baking powder in a small bowl, then stir in the Greek yogurt and water until a soft, slightly sticky dough forms.

• 5

  Return the shredded chicken to the pot and bring the broth back to a low boil over medium-high heat.

• 6

  Drop small spoonfuls of the dumpling dough into the simmering broth, cover the pot tightly with a lid, and steam for 8 to 10 minutes without lifting the lid to ensure they become light and airy.

• 7

  Ladle the stew and dumplings into a warm bowl and garnish with fresh chopped parsley before serving.