YOUR SOLIN GENERATED RECIPE
Lean Chicken and Vegetable Stew with Fluffy Dumplings
Savor a heartwarming bowl of lean chicken and vegetable stew crowned with light and fluffy whole wheat dumplings. This comforting dish blends tender chicken breast with a medley of carrots, celery, peas, and aromatic onions simmered in a savory broth, delivering a satisfying balance of protein and freshness in every spoonful.
INGREDIENTS
4 ounces Chicken Breast
1 cup Low Sodium Chicken Broth
1 medium Carrot
1 Celery Stick
1/4 cup Green Peas
1 small Onion
2 tablespoons Whole Wheat Flour
1/2 teaspoon Baking Powder
3 tablespoons Water
Salt & Pepper to taste
PREPARATION
Dice the chicken breast into bite-sized pieces and season with salt and pepper.
Chop the carrot, celery, and onion into small pieces.
In a medium pot over medium heat, sauté the chopped onion in a splash of water or a minimal amount of oil if desired until it becomes translucent.
Add diced carrot and celery; cook for another 3 minutes until slightly softened.
Pour in the low sodium chicken broth and bring to a simmer.
Add the chicken pieces to the pot and let the stew simmer for about 10 minutes until the chicken is cooked through.
Stir in the green peas and let simmer for an additional 2 minutes.
In a small bowl, whisk together whole wheat flour, baking powder, water, and a pinch of salt to form a smooth dumpling batter.
Drop spoonfuls of the dumpling batter gently on top of the simmering stew. Cover the pot and let the dumplings cook for 8-10 minutes until they are fluffy and cooked through.
Check seasoning and adjust salt and pepper as needed before serving.