YOUR SOLIN GENERATED RECIPE
Hearty Chicken and Vegetable Soup with Savory Whole Wheat Dumplings
A comforting bowl of chicken soup bursting with tender chicken, fresh vegetables, and soft whole wheat dumplings. This satisfying soup melds the savory flavors of seasoned broth, aromatic herbs, and hearty dumplings, making it ideal for a wholesome breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
1 medium Carrot
1 Celery Stalk
1 small Onion
2 cups Low-Sodium Chicken Broth
0.33 cup Whole Wheat Flour
1 large Egg
Salt and Pepper to taste
1 tsp Dried Thyme
PREPARATION
Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and dried thyme.
Chop the carrot, celery, and onion into small, uniform pieces.
In a large pot, heat a splash of water or a little olive oil over medium heat. Sauté the onion until translucent, then add the carrot and celery, cooking for about 3-4 minutes.
Add the diced chicken to the pot and cook until the exterior is lightly browned.
Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes for the flavors to meld.
Meanwhile, prepare the dumpling batter by mixing the whole wheat flour and egg with a small amount of water until a thick, sticky dough forms. Season with a pinch of salt and pepper.
Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings steam for about 10 minutes until they are cooked through and tender.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy your hearty, nutritious bowl of soup.