Creamy Chicken and Vegetable Soup with Lightened Dumplings

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

Creamy Chicken and Vegetable Soup with Lightened Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Lightened Dumplings

Enjoy a heartwarming bowl of creamy chicken and vegetable soup, enriched with tender chunks of chicken breast and a medley of vibrant vegetables. Lightened dumplings made from whole wheat flour and egg white add a delightful texture, making this soup both nutritious and satisfying without the heaviness of traditional cream-based soups.

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NUTRITION

365kcal
Protein
43.2g
Fat
2.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (112g)

1 cup Low-Sodium Chicken Broth (240g)

1 medium Carrot (61g)

1 Celery Stick (40g)

1/4 medium Onion (40g)

1/2 medium Zucchini (100g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Whole Wheat Flour (30g)

1 large Egg White (33g)

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Rinse and chop the carrot, celery, onion, and zucchini.

  • 2

    In a medium pot, add the chicken broth and bring it to a simmer over medium heat.

  • 3

    Add the diced chicken to the simmering broth and cook for about 5 minutes until it begins to turn opaque.

  • 4

    Stir in the chopped vegetables and let the soup simmer for an additional 8-10 minutes until the vegetables are tender.

  • 5

    In a small bowl, mix the whole wheat flour with the egg white to form a light, sticky dumpling dough. If needed, add a teaspoon of water to reach the right consistency.

  • 6

    Drop small spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 5-7 minutes. They should puff up and become tender.

  • 7

    Once the dumplings are cooked, remove the pot from heat and stir in the nonfat Greek yogurt to give the soup a creamy texture without extra fat.

  • 8

    Season with salt and pepper to taste before serving.

Creamy Chicken and Vegetable Soup with Lightened Dumplings

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

Creamy Chicken and Vegetable Soup with Lightened Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Lightened Dumplings

Enjoy a heartwarming bowl of creamy chicken and vegetable soup, enriched with tender chunks of chicken breast and a medley of vibrant vegetables. Lightened dumplings made from whole wheat flour and egg white add a delightful texture, making this soup both nutritious and satisfying without the heaviness of traditional cream-based soups.

NUTRITION

365kcal
Protein
43.2g
Fat
2.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (112g)

1 cup Low-Sodium Chicken Broth (240g)

1 medium Carrot (61g)

1 Celery Stick (40g)

1/4 medium Onion (40g)

1/2 medium Zucchini (100g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Whole Wheat Flour (30g)

1 large Egg White (33g)

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Rinse and chop the carrot, celery, onion, and zucchini.

  • 2

    In a medium pot, add the chicken broth and bring it to a simmer over medium heat.

  • 3

    Add the diced chicken to the simmering broth and cook for about 5 minutes until it begins to turn opaque.

  • 4

    Stir in the chopped vegetables and let the soup simmer for an additional 8-10 minutes until the vegetables are tender.

  • 5

    In a small bowl, mix the whole wheat flour with the egg white to form a light, sticky dumpling dough. If needed, add a teaspoon of water to reach the right consistency.

  • 6

    Drop small spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 5-7 minutes. They should puff up and become tender.

  • 7

    Once the dumplings are cooked, remove the pot from heat and stir in the nonfat Greek yogurt to give the soup a creamy texture without extra fat.

  • 8

    Season with salt and pepper to taste before serving.