YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Stew with Fluffy Herb Dumplings
Enjoy a heartwarming bowl of creamy chicken and vegetable stew, enriched with tender chunks of chicken breast, colorful carrots, celery, and onions in a savory broth lightly brightened with a splash of half-and-half. Topped with light, fluffy herb dumplings made from whole wheat flour and egg, this dish offers a comforting balance of flavors and textures.
INGREDIENTS
4 oz Chicken Breast
1 medium Carrot
1 stalk Celery
1/4 medium Onion
2 cloves Garlic
1 cup Low-Sodium Chicken Broth
1/4 cup Half-and-Half
1/4 cup Whole Wheat Flour
1 Egg
2 tbsp Fresh Parsley
1 tsp Fresh Thyme
Salt and Pepper to taste
PREPARATION
Dice the chicken breast into bite-sized pieces. Chop the carrot, celery, onion, and garlic finely.
In a medium pot, lightly sauté the chicken pieces in a non-stick pan until they begin to brown. Add the onions, garlic, carrots, and celery, and sauté until the vegetables soften.
Pour in the low-sodium chicken broth and bring to a simmer. Stir in the half-and-half and fresh thyme. Season with salt and pepper. Allow the stew to simmer gently for about 10 minutes.
In a bowl, combine the whole wheat flour, egg, and chopped fresh parsley. Mix until a soft dough forms. If it’s too thick, add a splash of water to achieve a dumpling consistency.
Drop spoonfuls of the dumpling mixture onto the simmering stew. Cover the pot and let the dumplings steam in the stew for an additional 8-10 minutes until they are fluffy and cooked through.
Taste and adjust seasonings if necessary before serving. Enjoy your hearty and creamy chicken and vegetable stew with herb dumplings.