Creamy Chicken and Vegetable Stew with Whole Wheat Drop Biscuits

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

Creamy Chicken and Vegetable Stew with Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Whole Wheat Drop Biscuits

Indulge in a hearty yet light stew that melds tender chicken with vibrant vegetables in a creamy broth, accompanied by fluffy whole wheat drop biscuits perfect for scooping up every last drop. This dish surprises with comforting warmth and balanced flavors, making it ideal for any meal of the day.

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NUTRITION

443kcal
Protein
38.4g
Fat
9.9g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/4 medium Onion (30g)

1 clove Garlic (3g)

1/4 cup Low-Fat Milk (60g)

1 cup Chicken Broth (240g)

1/4 cup Frozen Peas (34g)

1 tsp Olive Oil (5g)

1/3 cup Whole Wheat Flour (43g)

1/2 tsp Baking Powder (2.5g)

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, diced carrot, and sliced celery, and sauté until they soften, about 4-5 minutes.

  • 2

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned on all sides.

  • 3

    Pour in the chicken broth and bring to a gentle simmer. Stir in the frozen peas.

  • 4

    Reduce the heat to low and stir in the low-fat milk to add creaminess to the stew. Let it simmer for another 5 minutes so the flavors meld.

  • 5

    Meanwhile, in a small bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt. If desired, add a splash of water to form a thick, drop-biscuit batter.

  • 6

    Drop spoonfuls of the biscuit batter directly onto the simmering stew. Cover the saucepan and let the biscuits steam for 10-12 minutes or until they are cooked through and fluffy.

  • 7

    Gently stir the stew to incorporate the biscuits, then serve warm.

Creamy Chicken and Vegetable Stew with Whole Wheat Drop Biscuits

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

Creamy Chicken and Vegetable Stew with Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Whole Wheat Drop Biscuits

Indulge in a hearty yet light stew that melds tender chicken with vibrant vegetables in a creamy broth, accompanied by fluffy whole wheat drop biscuits perfect for scooping up every last drop. This dish surprises with comforting warmth and balanced flavors, making it ideal for any meal of the day.

NUTRITION

443kcal
Protein
38.4g
Fat
9.9g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/4 medium Onion (30g)

1 clove Garlic (3g)

1/4 cup Low-Fat Milk (60g)

1 cup Chicken Broth (240g)

1/4 cup Frozen Peas (34g)

1 tsp Olive Oil (5g)

1/3 cup Whole Wheat Flour (43g)

1/2 tsp Baking Powder (2.5g)

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, diced carrot, and sliced celery, and sauté until they soften, about 4-5 minutes.

  • 2

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned on all sides.

  • 3

    Pour in the chicken broth and bring to a gentle simmer. Stir in the frozen peas.

  • 4

    Reduce the heat to low and stir in the low-fat milk to add creaminess to the stew. Let it simmer for another 5 minutes so the flavors meld.

  • 5

    Meanwhile, in a small bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt. If desired, add a splash of water to form a thick, drop-biscuit batter.

  • 6

    Drop spoonfuls of the biscuit batter directly onto the simmering stew. Cover the saucepan and let the biscuits steam for 10-12 minutes or until they are cooked through and fluffy.

  • 7

    Gently stir the stew to incorporate the biscuits, then serve warm.