YOUR SOLIN GENERATED RECIPE
Tender Chicken and Vegetable Stew with Light Herb Dumplings
Savor the comforting warmth of a hearty chicken and vegetable stew enriched with fresh carrots, celery, onion, and zucchini, crowned with light, herbed dumplings. This dish delivers a balanced blend of tender chicken and garden-fresh veggies, enhanced by the delicate flavors of parsley and thyme in the dumplings, making it a satisfying meal perfect for any time of the day.
INGREDIENTS
4 ounces Chicken Breast
1 medium Carrot
1 stalk Celery
1/2 medium Onion
1/2 medium Zucchini
1 cup Low-Sodium Chicken Broth
1/4 cup Whole Wheat Flour
2 large Egg Whites
2 tbsp Mixed Fresh Herbs (Parsley & Thyme)
PREPARATION
Cut the chicken breast into bite-sized pieces. Dice the carrot, celery, onion, and zucchini.
In a medium pot, lightly sauté the diced onion in a small amount of water or broth until softened. Add the carrot and celery and continue to sauté for an additional 3 minutes.
Add the chicken pieces to the pot and stir briefly until lightly browned on the outside.
Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Add the zucchini and let the stew simmer for about 10 minutes until the chicken is cooked through and the vegetables are tender.
In a small bowl, whisk together the whole wheat flour, egg whites, and mixed fresh herbs to form a light dumpling batter.
Drop spoonfuls of the dumpling batter directly onto the simmering stew. Cover the pot and let the dumplings steam for approximately 8-10 minutes, or until they are set and cooked through.
Stir gently and serve hot, enjoying the comforting blend of tender chicken, vibrant vegetables, and soft herb-infused dumplings.