Creamy Herb Chicken and Vegetable Stew with Whole Wheat Dumplings

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

Creamy Herb Chicken and Vegetable Stew with Whole Wheat Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Vegetable Stew with Whole Wheat Dumplings

A heartwarming, creamy stew featuring tender chicken breast and a medley of fresh vegetables, infused with aromatic herbs. Paired with fluffy whole wheat dumplings, this dish offers comfort with every spoonful and a balanced mix of textures and flavors.

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NUTRITION

461kcal
Protein
42.4g
Fat
7.3g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot, chopped

1 stalk Celery, diced

1/2 medium Onion, sliced

2 cloves Garlic, minced

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1/3 cup Whole Wheat Flour

1 large Egg White

1/4 cup Low-Fat Milk

2 tablespoons Low-Fat Greek Yogurt

1 teaspoon Mixed Dried Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until vegetables soften, about 5 minutes.

  • 2

    Cut the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on all sides.

  • 3

    Pour in the low-sodium chicken broth and sprinkle in the mixed dried herbs. Season with salt and pepper and bring to a simmer. Allow the stew to cook for about 10 minutes.

  • 4

    In a separate bowl, whisk together the whole wheat flour, egg white, low-fat milk, and Greek yogurt until a smooth dough forms.

  • 5

    Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot, reduce heat to low, and let dumplings steam in the stew for 10-12 minutes until they are cooked through and fluffy.

  • 6

    Taste and adjust seasoning as needed before serving.

Creamy Herb Chicken and Vegetable Stew with Whole Wheat Dumplings

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

Creamy Herb Chicken and Vegetable Stew with Whole Wheat Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Vegetable Stew with Whole Wheat Dumplings

A heartwarming, creamy stew featuring tender chicken breast and a medley of fresh vegetables, infused with aromatic herbs. Paired with fluffy whole wheat dumplings, this dish offers comfort with every spoonful and a balanced mix of textures and flavors.

NUTRITION

461kcal
Protein
42.4g
Fat
7.3g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot, chopped

1 stalk Celery, diced

1/2 medium Onion, sliced

2 cloves Garlic, minced

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1/3 cup Whole Wheat Flour

1 large Egg White

1/4 cup Low-Fat Milk

2 tablespoons Low-Fat Greek Yogurt

1 teaspoon Mixed Dried Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until vegetables soften, about 5 minutes.

  • 2

    Cut the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on all sides.

  • 3

    Pour in the low-sodium chicken broth and sprinkle in the mixed dried herbs. Season with salt and pepper and bring to a simmer. Allow the stew to cook for about 10 minutes.

  • 4

    In a separate bowl, whisk together the whole wheat flour, egg white, low-fat milk, and Greek yogurt until a smooth dough forms.

  • 5

    Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot, reduce heat to low, and let dumplings steam in the stew for 10-12 minutes until they are cooked through and fluffy.

  • 6

    Taste and adjust seasoning as needed before serving.