Savory Chicken and Vegetable Stew with Fluffy Herbed Drop Biscuits

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

Savory Chicken and Vegetable Stew with Fluffy Herbed Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Savory Chicken and Vegetable Stew with Fluffy Herbed Drop Biscuits

Enjoy a comforting bowl of hearty chicken stew brimming with tender chunks of chicken breast and a medley of fresh vegetables, perfectly complimented by light, herb-infused drop biscuits that add a delightful, fluffy texture. This warming dish is ideal for any time of the day, providing balanced nutrition and satisfying flavors in every bite.

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NUTRITION

472kcal
Protein
45.3g
Fat
9.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 cup Low-Sodium Chicken Broth

1 clove Garlic

1/2 cup Whole Wheat Flour

1 tsp Baking Powder

1/2 tsp Dried Thyme

1 Egg White

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces. Mince the garlic.

  • 3

    In a medium saucepan, add the chicken broth and bring to a gentle simmer over medium heat. Add the minced garlic, diced carrot, celery, and onion.

  • 4

    Once the vegetables start to soften (after about 5 minutes), add the chicken pieces. Continue simmering until the chicken is cooked through and the vegetables are tender, about 10-12 minutes. Season with salt and pepper to taste.

  • 5

    While the stew simmers, prepare the drop biscuit batter. In a bowl, combine the whole wheat flour, baking powder, and dried thyme.

  • 6

    In a separate small bowl, whisk together the egg white, unsweetened almond milk, and olive oil.

  • 7

    Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.

  • 8

    Using a spoon, drop small dollops of the biscuit batter onto a parchment-lined baking sheet.

  • 9

    Preheat your oven to 425°F. Bake the biscuits for about 10-12 minutes or until they are lightly golden and cooked through.

  • 10

    Ladle the hot chicken and vegetable stew into bowls and serve with a warm, fluffy herbed drop biscuit on the side.

Savory Chicken and Vegetable Stew with Fluffy Herbed Drop Biscuits

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

Savory Chicken and Vegetable Stew with Fluffy Herbed Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Savory Chicken and Vegetable Stew with Fluffy Herbed Drop Biscuits

Enjoy a comforting bowl of hearty chicken stew brimming with tender chunks of chicken breast and a medley of fresh vegetables, perfectly complimented by light, herb-infused drop biscuits that add a delightful, fluffy texture. This warming dish is ideal for any time of the day, providing balanced nutrition and satisfying flavors in every bite.

NUTRITION

472kcal
Protein
45.3g
Fat
9.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 cup Low-Sodium Chicken Broth

1 clove Garlic

1/2 cup Whole Wheat Flour

1 tsp Baking Powder

1/2 tsp Dried Thyme

1 Egg White

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces. Mince the garlic.

  • 3

    In a medium saucepan, add the chicken broth and bring to a gentle simmer over medium heat. Add the minced garlic, diced carrot, celery, and onion.

  • 4

    Once the vegetables start to soften (after about 5 minutes), add the chicken pieces. Continue simmering until the chicken is cooked through and the vegetables are tender, about 10-12 minutes. Season with salt and pepper to taste.

  • 5

    While the stew simmers, prepare the drop biscuit batter. In a bowl, combine the whole wheat flour, baking powder, and dried thyme.

  • 6

    In a separate small bowl, whisk together the egg white, unsweetened almond milk, and olive oil.

  • 7

    Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.

  • 8

    Using a spoon, drop small dollops of the biscuit batter onto a parchment-lined baking sheet.

  • 9

    Preheat your oven to 425°F. Bake the biscuits for about 10-12 minutes or until they are lightly golden and cooked through.

  • 10

    Ladle the hot chicken and vegetable stew into bowls and serve with a warm, fluffy herbed drop biscuit on the side.