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 and vegetable dumpling soup featuring tender chicken, a medley of fresh vegetables, and light whole wheat dumplings in a savory, low-sodium broth. The creamy texture and delicate flavors make it a satisfying meal for any time of day.

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NUTRITION

365kcal
Protein
45.0g
Fat
4.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Carrot

1 Celery Stalk

1/4 small Onion

1 cup Low Sodium Chicken Broth

1/4 cup Low-Fat Milk (1%)

1/4 cup Whole Wheat Flour

1 Egg White

Salt, Pepper, and Herbs to taste

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PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces and season lightly with salt, pepper, and mixed herbs.

  • 2

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

  • 3

    In a medium pot, bring the chicken broth to a gentle simmer and add the chopped vegetables. Let them simmer for about 5 minutes until slightly softened.

  • 4

    Add the diced chicken and continue to simmer until the chicken is cooked through, approximately 5-7 minutes.

  • 5

    Meanwhile, prepare the dumpling dough by combining the whole wheat flour and egg white in a small bowl. Mix until just combined (avoid overmixing for tender dumplings).

  • 6

    Drop small spoonfuls of the dumpling dough into the simmering soup. Allow the dumplings to cook for about 7-10 minutes; they will expand and become tender.

  • 7

    Stir in the low-fat milk to give the soup a creamy consistency and let it warm through for another 2 minutes.

  • 8

    Taste and adjust seasonings with additional salt, pepper, or herbs if needed before serving.

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 and vegetable dumpling soup featuring tender chicken, a medley of fresh vegetables, and light whole wheat dumplings in a savory, low-sodium broth. The creamy texture and delicate flavors make it a satisfying meal for any time of day.

NUTRITION

365kcal
Protein
45.0g
Fat
4.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Carrot

1 Celery Stalk

1/4 small Onion

1 cup Low Sodium Chicken Broth

1/4 cup Low-Fat Milk (1%)

1/4 cup Whole Wheat Flour

1 Egg White

Salt, Pepper, and Herbs to taste

PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces and season lightly with salt, pepper, and mixed herbs.

  • 2

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

  • 3

    In a medium pot, bring the chicken broth to a gentle simmer and add the chopped vegetables. Let them simmer for about 5 minutes until slightly softened.

  • 4

    Add the diced chicken and continue to simmer until the chicken is cooked through, approximately 5-7 minutes.

  • 5

    Meanwhile, prepare the dumpling dough by combining the whole wheat flour and egg white in a small bowl. Mix until just combined (avoid overmixing for tender dumplings).

  • 6

    Drop small spoonfuls of the dumpling dough into the simmering soup. Allow the dumplings to cook for about 7-10 minutes; they will expand and become tender.

  • 7

    Stir in the low-fat milk to give the soup a creamy consistency and let it warm through for another 2 minutes.

  • 8

    Taste and adjust seasonings with additional salt, pepper, or herbs if needed before serving.