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

A warm, comforting bowl filled with tender chicken, a medley of hearty vegetables, and light, fluffy dumplings in a creamy, yet guilt-free broth. This soup offers a perfect balance of textures and flavors, with a velvety base enriched by a hint of nonfat Greek yogurt and a subtle whole grain twist in the dumplings.

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NUTRITION

372kcal
Protein
43.1g
Fat
5.2g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrot, Celery, Onion)

1/4 cup Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 large Egg White

2 cups Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Shred or dice the roasted chicken breast into bite-sized pieces and set aside.

  • 2

    In a medium pot, bring the low-sodium chicken broth to a simmer over medium heat.

  • 3

    Add the mixed vegetables to the simmering broth and cook until tender, about 5-7 minutes.

  • 4

    In a small bowl, whisk together the whole wheat flour and egg white to form a light dumpling batter.

  • 5

    Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for about 8 minutes, or until they puff up and set.

  • 6

    Stir in the shredded chicken and nonfat Greek yogurt, ensuring the soup becomes creamy without curdling. Heat gently for an additional 2-3 minutes.

  • 7

    Taste and season with salt and pepper as needed. Serve warm and enjoy your light, nutritious bowl of creamy soup.

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

A warm, comforting bowl filled with tender chicken, a medley of hearty vegetables, and light, fluffy dumplings in a creamy, yet guilt-free broth. This soup offers a perfect balance of textures and flavors, with a velvety base enriched by a hint of nonfat Greek yogurt and a subtle whole grain twist in the dumplings.

NUTRITION

372kcal
Protein
43.1g
Fat
5.2g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrot, Celery, Onion)

1/4 cup Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 large Egg White

2 cups Low-Sodium Chicken Broth

PREPARATION

  • 1

    Shred or dice the roasted chicken breast into bite-sized pieces and set aside.

  • 2

    In a medium pot, bring the low-sodium chicken broth to a simmer over medium heat.

  • 3

    Add the mixed vegetables to the simmering broth and cook until tender, about 5-7 minutes.

  • 4

    In a small bowl, whisk together the whole wheat flour and egg white to form a light dumpling batter.

  • 5

    Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for about 8 minutes, or until they puff up and set.

  • 6

    Stir in the shredded chicken and nonfat Greek yogurt, ensuring the soup becomes creamy without curdling. Heat gently for an additional 2-3 minutes.

  • 7

    Taste and season with salt and pepper as needed. Serve warm and enjoy your light, nutritious bowl of creamy soup.