Creamy Chicken and Vegetable Stew with Herbed Dumplings

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

Creamy Chicken and Vegetable Stew with Herbed Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Herbed Dumplings

Savor a comforting bowl of creamy chicken and vegetable stew enriched with tender chicken breast, fresh carrots, celery, and onion, all simmered in a lightly seasoned broth. The dish is crowned with light herbed dumplings for a satisfying texture contrast, making this meal a delightful fusion of hearty and wholesome flavors.

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NUTRITION

459kcal
Protein
45g
Fat
8.7g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Low-Fat Milk

0.33 cup Whole Wheat Flour

1 Egg

2 tbsp Fresh Parsley

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized cubes. Dice the carrot, celery, and onion; mince the garlic.

  • 2

    In a large pot, heat a small amount of oil over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.

  • 3

    Add the chicken cubes to the pot and cook until lightly browned on all sides.

  • 4

    Stir in the diced carrot and celery. Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Add the dried thyme, salt, and pepper. Let the stew simmer for 10 minutes until the vegetables are tender.

  • 6

    In a mixing bowl, combine the whole wheat flour, egg, chopped fresh parsley, a pinch of salt, and a splash of low-fat milk to form a thick dumpling batter.

  • 7

    Drop spoonfuls of the dumpling batter into the simmering stew. Cover the pot and let the dumplings cook for about 8-10 minutes until they are set and cooked through.

  • 8

    Stir in the remaining low-fat milk to create a creamy texture, and adjust seasoning if needed. Serve hot.

Creamy Chicken and Vegetable Stew with Herbed Dumplings

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

Creamy Chicken and Vegetable Stew with Herbed Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Herbed Dumplings

Savor a comforting bowl of creamy chicken and vegetable stew enriched with tender chicken breast, fresh carrots, celery, and onion, all simmered in a lightly seasoned broth. The dish is crowned with light herbed dumplings for a satisfying texture contrast, making this meal a delightful fusion of hearty and wholesome flavors.

NUTRITION

459kcal
Protein
45g
Fat
8.7g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Low-Fat Milk

0.33 cup Whole Wheat Flour

1 Egg

2 tbsp Fresh Parsley

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Cut the chicken breast into bite-sized cubes. Dice the carrot, celery, and onion; mince the garlic.

  • 2

    In a large pot, heat a small amount of oil over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.

  • 3

    Add the chicken cubes to the pot and cook until lightly browned on all sides.

  • 4

    Stir in the diced carrot and celery. Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Add the dried thyme, salt, and pepper. Let the stew simmer for 10 minutes until the vegetables are tender.

  • 6

    In a mixing bowl, combine the whole wheat flour, egg, chopped fresh parsley, a pinch of salt, and a splash of low-fat milk to form a thick dumpling batter.

  • 7

    Drop spoonfuls of the dumpling batter into the simmering stew. Cover the pot and let the dumplings cook for about 8-10 minutes until they are set and cooked through.

  • 8

    Stir in the remaining low-fat milk to create a creamy texture, and adjust seasoning if needed. Serve hot.