Creamy Chicken and Vegetable Dumpling Soup

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

Creamy Chicken and Vegetable Dumpling Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Dumpling Soup

A comforting and velvety soup featuring tender chicken, vibrant vegetables, and light, homemade dumplings in a creamy, savory broth. This dish balances a rich creaminess with fresh garden flavors, perfect for a nourishing meal any time of day.

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NUTRITION

523kcal
Protein
54.3g
Fat
15.3g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Spinach

1 cup Low-Sodium Chicken Broth

1/4 cup Light Cream

3 Whole Wheat Flour Dumplings

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add chopped onion, garlic, carrot, and celery. Sauté until the vegetables soften, about 4-5 minutes.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on all sides.

  • 4

    Pour in the chicken broth and bring the mixture to a gentle simmer.

  • 5

    Stir in the light cream and add the whole wheat flour dumplings. Allow the dumplings to cook in the simmering soup for about 8-10 minutes, or until they are tender.

  • 6

    In the final minute, toss in the fresh spinach and let it wilt into the soup.

  • 7

    Season with salt and pepper to taste, then serve hot.

Creamy Chicken and Vegetable Dumpling Soup

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

Creamy Chicken and Vegetable Dumpling Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Dumpling Soup

A comforting and velvety soup featuring tender chicken, vibrant vegetables, and light, homemade dumplings in a creamy, savory broth. This dish balances a rich creaminess with fresh garden flavors, perfect for a nourishing meal any time of day.

NUTRITION

523kcal
Protein
54.3g
Fat
15.3g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Spinach

1 cup Low-Sodium Chicken Broth

1/4 cup Light Cream

3 Whole Wheat Flour Dumplings

1 tsp Olive Oil

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add chopped onion, garlic, carrot, and celery. Sauté until the vegetables soften, about 4-5 minutes.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on all sides.

  • 4

    Pour in the chicken broth and bring the mixture to a gentle simmer.

  • 5

    Stir in the light cream and add the whole wheat flour dumplings. Allow the dumplings to cook in the simmering soup for about 8-10 minutes, or until they are tender.

  • 6

    In the final minute, toss in the fresh spinach and let it wilt into the soup.

  • 7

    Season with salt and pepper to taste, then serve hot.