Creamy Chicken and Vegetable Dumpling Soup

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

Creamy Chicken and Vegetable Dumpling Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Dumpling Soup

A comforting bowl of creamy chicken soup featuring tender chicken breast, a medley of fresh vegetables, and light, wholesome dumplings. This nourishing dish is perfect for any time of day, delivering warmth and satisfaction with every spoonful.

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NUTRITION

532kcal
Protein
47.5g
Fat
11.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Celery, Onions)

2 cups Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1/3 cup Whole Wheat Flour

1 tsp Olive Oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    In a large saucepan, heat the olive oil over medium heat and sauté the mixed vegetables until softened, about 3-4 minutes.

  • 3

    Add the chicken pieces to the pan and cook until lightly browned on all sides.

  • 4

    Pour in the chicken broth and unsweetened almond milk, stirring well to combine.

  • 5

    Bring the mixture to a simmer.

  • 6

    In a small bowl, mix the whole wheat flour with a little water to form a loose dough, then drop small spoonfuls into the simmering soup to form dumplings.

  • 7

    Cover the pot and allow the dumplings to steam in the soup for about 10-12 minutes until cooked through.

  • 8

    Stir the soup gently and serve warm.

Creamy Chicken and Vegetable Dumpling Soup

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

Creamy Chicken and Vegetable Dumpling Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Dumpling Soup

A comforting bowl of creamy chicken soup featuring tender chicken breast, a medley of fresh vegetables, and light, wholesome dumplings. This nourishing dish is perfect for any time of day, delivering warmth and satisfaction with every spoonful.

NUTRITION

532kcal
Protein
47.5g
Fat
11.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Celery, Onions)

2 cups Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1/3 cup Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    In a large saucepan, heat the olive oil over medium heat and sauté the mixed vegetables until softened, about 3-4 minutes.

  • 3

    Add the chicken pieces to the pan and cook until lightly browned on all sides.

  • 4

    Pour in the chicken broth and unsweetened almond milk, stirring well to combine.

  • 5

    Bring the mixture to a simmer.

  • 6

    In a small bowl, mix the whole wheat flour with a little water to form a loose dough, then drop small spoonfuls into the simmering soup to form dumplings.

  • 7

    Cover the pot and allow the dumplings to steam in the soup for about 10-12 minutes until cooked through.

  • 8

    Stir the soup gently and serve warm.