Creamy Chicken and Vegetable Soup with Fluffy Herbed Dumplings

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken and Vegetable Soup with Fluffy Herbed Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Fluffy Herbed Dumplings

Savor a comforting bowl of creamy chicken and vegetable soup, enriched with tender pieces of roasted chicken, a medley of garden vegetables, and finished off with light, herbed dumplings. This dish combines warm aromatics and a delightful creaminess, offering a balanced blend of flavors perfect for a cozy meal any time of day.

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NUTRITION

475kcal
Protein
49.7g
Fat
8.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked)

1 medium Carrot

1 stalk Celery

1/4 medium Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1/2 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 large Egg

3 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the carrot, celery, onion, and zucchini into small cubes. Mince the garlic.

  • 3

    In a large pot, heat a small amount of water or a dash of olive oil if desired over medium heat. Add the onions and garlic, and sauté until fragrant and translucent.

  • 4

    Add the diced carrots, celery, and zucchini to the pot. Sauté for a few minutes before pouring in the low-sodium chicken broth.

  • 5

    Bring the broth to a simmer, then add the chicken pieces and a sprig of thyme and a bay leaf. Allow it to simmer gently for 10-12 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 6

    In a bowl, mix the whole wheat flour, egg, and fresh mixed herbs until just combined to form a dumpling dough.

  • 7

    Drop spoonfuls of the dumpling mixture into the simmering soup. Cover the pot and let the dumplings cook for about 8-10 minutes. They should puff up and become fluffy.

  • 8

    Stir in the nonfat Greek yogurt to add creaminess to the soup, and season with salt and pepper to taste.

  • 9

    Remove the thyme sprig and bay leaf. Give the soup a final stir and serve warm.

Creamy Chicken and Vegetable Soup with Fluffy Herbed Dumplings

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken and Vegetable Soup with Fluffy Herbed Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Fluffy Herbed Dumplings

Savor a comforting bowl of creamy chicken and vegetable soup, enriched with tender pieces of roasted chicken, a medley of garden vegetables, and finished off with light, herbed dumplings. This dish combines warm aromatics and a delightful creaminess, offering a balanced blend of flavors perfect for a cozy meal any time of day.

NUTRITION

475kcal
Protein
49.7g
Fat
8.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked)

1 medium Carrot

1 stalk Celery

1/4 medium Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1/2 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 large Egg

3 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the carrot, celery, onion, and zucchini into small cubes. Mince the garlic.

  • 3

    In a large pot, heat a small amount of water or a dash of olive oil if desired over medium heat. Add the onions and garlic, and sauté until fragrant and translucent.

  • 4

    Add the diced carrots, celery, and zucchini to the pot. Sauté for a few minutes before pouring in the low-sodium chicken broth.

  • 5

    Bring the broth to a simmer, then add the chicken pieces and a sprig of thyme and a bay leaf. Allow it to simmer gently for 10-12 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 6

    In a bowl, mix the whole wheat flour, egg, and fresh mixed herbs until just combined to form a dumpling dough.

  • 7

    Drop spoonfuls of the dumpling mixture into the simmering soup. Cover the pot and let the dumplings cook for about 8-10 minutes. They should puff up and become fluffy.

  • 8

    Stir in the nonfat Greek yogurt to add creaminess to the soup, and season with salt and pepper to taste.

  • 9

    Remove the thyme sprig and bay leaf. Give the soup a final stir and serve warm.