Warm a large pot over medium heat and drizzle in some olive oil. Toss in your chopped onion and minced garlic, stirring until everything smells divine. This is the aromatic foundation of your stew.

Add the chicken breasts to your pot. Cook until they’re no longer pink, flipping occasionally to ensure they cook evenly.

Pour in the chicken broth, followed by the carrots, celery, bay leaf, and dried thyme. Sprinkle in salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and allow it to simmer for about 20 minutes. The vegetables should be tender, and the stew should look rich and inviting.

While the stew simmers, grab a mixing bowl. Combine whole wheat flour, almond flour, baking powder, and a pinch of salt. Slowly stir in almond milk and olive oil until you have a soft dough. Roll small balls of dough, roughly walnut-sized.

Drop these dough balls gently into the simmering stew. Cover the pot with a lid and cook undisturbed for 15-20 minutes. Watch them puff up like little clouds!

Spoon the savory stew and fluffy dumplings into bowls. Garnish with fresh herbs like parsley or thyme if you’re feeling fancy. Then, dig in while it’s warm and cozy.