Creamy Chicken and Vegetable Soup 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 Soup with Fluffy Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Fluffy Dumplings

A comforting bowl of creamy chicken and vegetable soup with delicate, fluffy dumplings. This dish delivers tender chicken, a vibrant medley of carrots, celery, and onions, all enveloped in a light creamy broth, paired with whole wheat dumplings that soak up every savory drop. Ideal for a nourishing meal any time of day.

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NUTRITION

472kcal
Protein
48.3g
Fat
10.6g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Celery, Onion)

1 cup Low-Sodium Chicken Broth

1/4 cup Skim Milk

1/3 cup Whole Wheat Flour

1 Egg White

1 tsp Olive Oil

Salt & Pepper to taste

2 tbsp Fresh Herbs (Thyme, Parsley)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat and sauté the mixed vegetables until softened, about 5 minutes.

  • 2

    Add diced chicken breast to the pot and cook until the exterior is lightly browned.

  • 3

    Pour in the chicken broth and bring the mixture to a simmer; add fresh herbs and season with salt and pepper.

  • 4

    In a small bowl, whisk together whole wheat flour, egg white, and skim milk to form a smooth dumpling batter.

  • 5

    Drop spoonfuls of the dumpling batter into the simmering soup, ensuring even spacing.

  • 6

    Cover the pot and let the dumplings steam in the simmering soup for 10-12 minutes, or until they’re fluffy and cooked through.

  • 7

    Taste and adjust seasoning if necessary before serving warm.

Creamy Chicken and Vegetable Soup 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 Soup with Fluffy Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Fluffy Dumplings

A comforting bowl of creamy chicken and vegetable soup with delicate, fluffy dumplings. This dish delivers tender chicken, a vibrant medley of carrots, celery, and onions, all enveloped in a light creamy broth, paired with whole wheat dumplings that soak up every savory drop. Ideal for a nourishing meal any time of day.

NUTRITION

472kcal
Protein
48.3g
Fat
10.6g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Celery, Onion)

1 cup Low-Sodium Chicken Broth

1/4 cup Skim Milk

1/3 cup Whole Wheat Flour

1 Egg White

1 tsp Olive Oil

Salt & Pepper to taste

2 tbsp Fresh Herbs (Thyme, Parsley)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat and sauté the mixed vegetables until softened, about 5 minutes.

  • 2

    Add diced chicken breast to the pot and cook until the exterior is lightly browned.

  • 3

    Pour in the chicken broth and bring the mixture to a simmer; add fresh herbs and season with salt and pepper.

  • 4

    In a small bowl, whisk together whole wheat flour, egg white, and skim milk to form a smooth dumpling batter.

  • 5

    Drop spoonfuls of the dumpling batter into the simmering soup, ensuring even spacing.

  • 6

    Cover the pot and let the dumplings steam in the simmering soup for 10-12 minutes, or until they’re fluffy and cooked through.

  • 7

    Taste and adjust seasoning if necessary before serving warm.