YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Cauliflower Dumplings Stew
A heartwarming stew featuring tender, diced chicken breast and crisp cauliflower florets swimming in a savory chicken broth accented with aromatic garlic, carrots, celery, and a hint of mixed herbs. Light dumplings, made from whole wheat flour and egg white, add a delicate texture to this nutritious and balanced dish.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower florets
1/4 cup Whole Wheat Flour
1 Egg White
1 cup Low-Sodium Chicken Broth
1/4 cup diced Carrot
1/4 cup diced Celery
1 clove Garlic, minced
1 tsp Mixed Dried Herbs (thyme, rosemary) with Salt & Pepper
PREPARATION
Bring the low-sodium chicken broth to a simmer in a large pot over medium heat.
Add the minced garlic, diced carrot, and diced celery to the broth. Allow to soften for about 3-4 minutes.
Stir in the cauliflower florets and let simmer for an additional 3 minutes.
Meanwhile, dice the chicken breast into bite-sized pieces. Optionally, lightly season the chicken with salt and pepper.
Add the diced chicken to the simmering broth and cook for about 5 minutes until just cooked through.
In a small bowl, combine the whole wheat flour and egg white to form a smooth dumpling batter.
Using a spoon, gently drop small dollops of the dumpling mixture into the simmering stew. They will expand slightly as they cook.
Cover the pot and allow the stew to simmer for another 8-10 minutes, ensuring the dumplings are cooked through and tender.
Stir in the mixed dried herbs, and adjust the seasoning with salt and pepper to taste.
Ladle the stew into bowls and serve hot, enjoying the comforting blend of textures and flavors.