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1 3/4 lbs Chicken Breasts, Boneless and Skinless
4 Cups Chicken Stock
1/2 Teaspoon Salt
2 Cups Celery, Small-Diced
2 Cups Turnips, Small-Diced
2/3 Cup Reduced-Fat Parmesan Cheese
1 Large Egg
In a stockpot, bring the chicken stock to a boil, and add the chicken breast and salt. Cover, and simmer gently for about 20 minutes. Once the chicken breast is tender, remove it from the broth and set it aside to cool. When cool enough to touch, shred the chicken into bite-sized pieces. Add the celery, turnips, and red peppers to the simmering broth, and cook slowly for about 5 to 7 minutes until tender. Add the shredded chicken, and bring to a gentle boil to a heat through. For the Parmesan dumplings, bring a small pot of water to a very low simmer. Combine the Parmesan with the egg in a small bowl to make a batter. Using a teaspoon, make 12 small dumplings with the batter. Adjust the water so that it is just below simmering, and gently drop the dumplings into it. Cook gently for about 1 to 2 minutes. Remove the dumplings from the water with a slotted spoon, and place on a paper towel to allow them to dry. The dumplings are delicate when they are cooked, but will firm up as they cool. Enjoy.
Whole eggs are one of the most nutritious foods on the planet. Eggs contains a bit of almost every nutrient you need.