Creamy Chicken and Vegetable Stew with Fluffy Dumplings

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

Creamy Chicken and Vegetable Stew with Fluffy Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Fluffy Dumplings

Savor a hearty, comforting stew featuring tender chicken, a medley of fragrant vegetables, and a creamy, luscious broth finished with a dollop of tangy Greek yogurt. Crowned with light, fluffy dumplings, every spoonful delivers warmth and nourishment, ideal for a wholesome, satisfying meal.

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NUTRITION

448kcal
Protein
38.3g
Fat
3.7g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

1 cup Spinach

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup All-Purpose Flour (for dumplings)

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PREPARATION

  • 1

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

  • 2

    Chop the carrot, celery, and onion into small pieces for even cooking.

  • 3

    In a medium pot, bring the low-sodium chicken broth to a gentle simmer. Add the chopped carrot, celery, and onion, and allow them to soften for about 5 minutes.

  • 4

    Add the diced chicken to the broth and simmer for an additional 8-10 minutes until the chicken is cooked through.

  • 5

    Stir in the spinach and cook until just wilted, about 2 minutes.

  • 6

    In a small bowl, blend the plain nonfat Greek yogurt with a few tablespoons of the hot broth to temper it, then stir it back into the stew to achieve a creamy consistency.

  • 7

    Meanwhile, prepare the dumpling dough by slowly mixing the all-purpose flour with a small amount of water until a soft dough forms. Drop small spoonfuls of the dumpling dough onto the simmering stew.

  • 8

    Cover the pot and let the dumplings cook for about 8 minutes until they are fluffy and firm to the touch.

  • 9

    Stir gently and adjust seasoning as needed before serving hot.

Creamy Chicken and Vegetable Stew with Fluffy Dumplings

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

Creamy Chicken and Vegetable Stew with Fluffy Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Fluffy Dumplings

Savor a hearty, comforting stew featuring tender chicken, a medley of fragrant vegetables, and a creamy, luscious broth finished with a dollop of tangy Greek yogurt. Crowned with light, fluffy dumplings, every spoonful delivers warmth and nourishment, ideal for a wholesome, satisfying meal.

NUTRITION

448kcal
Protein
38.3g
Fat
3.7g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

1 cup Spinach

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup All-Purpose Flour (for dumplings)

PREPARATION

  • 1

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

  • 2

    Chop the carrot, celery, and onion into small pieces for even cooking.

  • 3

    In a medium pot, bring the low-sodium chicken broth to a gentle simmer. Add the chopped carrot, celery, and onion, and allow them to soften for about 5 minutes.

  • 4

    Add the diced chicken to the broth and simmer for an additional 8-10 minutes until the chicken is cooked through.

  • 5

    Stir in the spinach and cook until just wilted, about 2 minutes.

  • 6

    In a small bowl, blend the plain nonfat Greek yogurt with a few tablespoons of the hot broth to temper it, then stir it back into the stew to achieve a creamy consistency.

  • 7

    Meanwhile, prepare the dumpling dough by slowly mixing the all-purpose flour with a small amount of water until a soft dough forms. Drop small spoonfuls of the dumpling dough onto the simmering stew.

  • 8

    Cover the pot and let the dumplings cook for about 8 minutes until they are fluffy and firm to the touch.

  • 9

    Stir gently and adjust seasoning as needed before serving hot.