NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup chicken bone broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp olive oil

2 tbsp almond flour

1 tbsp tapioca starch

1 large egg white

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery until they are softened and fragrant.

• 2

  Add the whole chicken breast and the chicken bone broth to the pot, bringing the liquid to a gentle simmer.

• 3

  Cook until the chicken is opaque and cooked through, then remove the chicken from the pot and shred it into bite-sized pieces using two forks.

• 4

  Return the shredded chicken to the simmering broth and season with sea salt and black pepper.

• 5

  In a small mixing bowl, whisk together the almond flour, tapioca starch, egg white, and dried thyme until a thick, uniform batter forms.

• 6

  Using a small spoon, carefully drop rounded tablespoons of the batter into the simmering broth.

• 7

  Cover the pot with a tight-fitting lid and let the dumplings steam for 5 to 7 minutes until they are firm and cooked through.

• 8

  Ladle the soup and dumplings into a bowl and garnish with freshly chopped parsley before serving.