Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Chicken & Dumpling Soup (Bori Bori)

4 servings

Ingredients:

• 1¾ lbs. boneless, skinless chicken breasts
• 4 cups chicken stock
• 2 cups small-diced celery
• ½ tsp salt
• 2 cups small-diced turnips
• 2 cups small-diced red bell peppers
• 2/3 cup reduced-fat parmesan cheese
• 1 large egg

Directions:

1. 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.

2. 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.

3. Add the celery, turnips, and red peppers to the simmering broth, and cook slowly for about 5 to 7 minutes until tender.

4. Add the shredded chicken, and bring to a gentle boil to heat through.

5. For the parmesan dumplings, bring a small pot of water to a very low simmer.

6. Combine the parmesan with the egg in a small bowl to make a batter.

7. Using a teaspoon, make 12 small dumplings with the batter.

8. 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 (note: the dumpling are delicate when they are cooked, but will firm up as they cool).

9. Divide the soup and dumplings into 4 equal portions (per serving: about 2¼ cups of soup with 3 dumplings served on top).

10. Tip: You can bake the dumplings in the oven if you prefer. Place the 12 dumplings on a non-stick baking sheet and bake at 400°F for 5 minutes.

Recipes

76 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
09.24.2025

Cinnamon Quinoa Breakfast Bowl with Apples & Walnuts

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 0.25 cup [42.5 g] Quinoa (uncooked) 0.5 cup [120 ml] Organic Unsweetened Almond Milk 0.25 tsp [0.57 g] Cinnamon 0.5 tbsp [10 g] Maple Syrup 0.5 apple Apples (Chopped) 2 tbsp [14 g] Chopped Walnuts 0.5 tbsp [7 g] Chia Seeds 1 scoop [20 g] Collagen Powder DIRECTIONS Rinse the quinoa thoroughly.Cook it in a small pot with the almond milk and cinnamon over medium heat until the quinoa is fluffy and the liquid is absorbed (about 15 minutes). Stir in the maple syrup, chia seeds, and collagen powder. Top with the chopped apple and walnuts before serving. NUTRITION INFO Calories : 423.5 Fat : 15.85 g Carbs : 53.9 g Protein : 22.14 g Fiber : 8.5 g Sugar : 15.91 g

09.24.2025

Hearty Vegetable Chili

SERVINGS: 4 PREP TIME: 10 MINUTES COOKING TIME: 45 MINUTES INGREDIENTS 1 tbsp [14 g] Olive Oil 1 onion [110 g] Yellow Onions (chopped) 1 - [10 g] Green Pepper (chopped) 2 medium [122 g] Carrot 3 tsp [7.8 g] Chili Powder 1 tsp [2.8 g] Garlic Powder 1 tsp [2.1 g] Paprika 0.25 tsp [0.45 g] Red or Cayenne Pepper 0.5 tsp [1.05 g] Cumin 1 Dash [1 g] Himalayan Pink Salt 1 dash [0.1 g] Black Pepper 1 tbsp [1 g] Cilantro (Coriander) (optional garnish ) 16 ounce [448 g] Ground Beef (85% Lean / 15% Fat) 1 can (28oz) [794 g] Diced Canned Tomatoes DIRECTIONS Heat a large pot to medium heatAdd the olive oilWhile the pot is heating up, chop the onion, pepper,and carrots into small pieces Hearty Vegetable Chili Add the chopped vegetables to the hot oil and sauté until the vegetables begin to soften Add the ground beef and stir everything togetherOnce the beef is cooked, scoop out any additional fat/oil leftover from the meat Add the diced tomatoes, chili powder, garlic powder, smoked paprika, cayenne pepper, cumin, salt, and pepper Combine all ingredients, cover the pot with a lid and simmer for 30 minutes Remove from heat, and sprinkle with cilantro Enjoy!

09.17.2025

Lentil & Carrot Bowl with LemonTahini Drizzle

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 25 MINUTES INGREDIENTS 0.5 cup [100 g] Brown Lentils 1.5 cup [355.5 g] Water 0.5 cup [56.5 g] Shredded Carrots 1 tbsp [14 g] Avocado Oil 1 cup, florets [71 g] Broccoli (Steamed) 0.5 avocado [68 g] Avocado (Sliced) 0.25 cup [14.18 g] Shredded Red Cabbage 0.25 tsp [0.3 g] Kosher Salt 1 dash [0.1 g] Black Pepper 2 tbsp [20 g] Hemp Hearts (Optional Garnish) 2 tbsp [30 g] Tahini 1 tbsp [14 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp [10 g] Maple Syrup 0.25 tsp [0.7 g] Garlic Powder 1 scoop [20 g] Collagen PowderDIRECTIONS Rinse lentils, then combine with water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain any excess water and stir in 1 scoop of collagen while warm until fully dissolved. While lentils cook, steam broccoli and prepare other ingredients. For the sauce, whisk together tahini, lemon juice, warm water, maple syrup, garlic powder, and salt in a small bowl until smooth. Assemble bowls starting with the collagen-infused lentils as the base. Top with steamed broccoli, sliced avocado, shredded carrots, and cabbage. Drizzle with lemon-tahini sauce and sprinkle with 2tbsp hemp hearts. Enjoy! NOTES To Serve Cold:: Enjoy as a chilled bowl, ideal for meal prep or warm weather lunches. Keep the avocado and tahini drizzle separate until ready to serve. NUTRITION INFO Calories : 505 Fat : 26.39 g Carbs : 46.64 g Protein : 25.64 g Fiber : 19.23 g Sugar : 5.14 g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*