Lightened Creamy Chicken and Herb Dumpling Soup

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

Lightened Creamy Chicken and Herb Dumpling Soup

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Chicken and Herb Dumpling Soup

Enjoy a comforting bowl of creamy chicken soup lightened up with a touch of low-fat creaminess and fresh herbs. Tender pieces of chicken and delicate whole wheat dumplings come together in a flavorful, broth-based soup that's perfect for any meal.

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NUTRITION

446kcal
Protein
46.3g
Fat
7g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 cups Low Sodium Chicken Broth (480g)

1/2 cup Low-Fat Milk (120g)

1/3 cup Whole Wheat Flour (40g)

1 medium Carrot, diced (50g)

1/2 small Onion, diced (25g)

2 tbsp Fresh Herbs (Parsley and Thyme, 10g total)

2 cloves Garlic, minced (6g)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium pot, lightly sauté diced onion, carrot, and minced garlic until they start to soften.

  • 2

    Add the low sodium chicken broth and bring to a simmer.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pot. Allow it to cook for about 5-7 minutes until partially cooked.

  • 4

    Mix the whole wheat flour with a little cold water to form a thin paste. Stir this mixture slowly into the simmering soup to create dumplings.

  • 5

    Pour in the low-fat milk, stirring continuously. Let the soup return to a gentle simmer so that it thickens slightly and the dumpling mixture cooks through.

  • 6

    Add fresh herbs, salt, and pepper. Simmer for an additional 5 minutes until the chicken is fully cooked and the dumplings have set.

  • 7

    Adjust seasoning if needed and serve hot.

Lightened Creamy Chicken and Herb Dumpling Soup

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

Lightened Creamy Chicken and Herb Dumpling Soup

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Chicken and Herb Dumpling Soup

Enjoy a comforting bowl of creamy chicken soup lightened up with a touch of low-fat creaminess and fresh herbs. Tender pieces of chicken and delicate whole wheat dumplings come together in a flavorful, broth-based soup that's perfect for any meal.

NUTRITION

446kcal
Protein
46.3g
Fat
7g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 cups Low Sodium Chicken Broth (480g)

1/2 cup Low-Fat Milk (120g)

1/3 cup Whole Wheat Flour (40g)

1 medium Carrot, diced (50g)

1/2 small Onion, diced (25g)

2 tbsp Fresh Herbs (Parsley and Thyme, 10g total)

2 cloves Garlic, minced (6g)

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium pot, lightly sauté diced onion, carrot, and minced garlic until they start to soften.

  • 2

    Add the low sodium chicken broth and bring to a simmer.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pot. Allow it to cook for about 5-7 minutes until partially cooked.

  • 4

    Mix the whole wheat flour with a little cold water to form a thin paste. Stir this mixture slowly into the simmering soup to create dumplings.

  • 5

    Pour in the low-fat milk, stirring continuously. Let the soup return to a gentle simmer so that it thickens slightly and the dumpling mixture cooks through.

  • 6

    Add fresh herbs, salt, and pepper. Simmer for an additional 5 minutes until the chicken is fully cooked and the dumplings have set.

  • 7

    Adjust seasoning if needed and serve hot.