Creamy Herb Chicken and Vegetable Stew with Fluffy Drop Biscuits

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

Creamy Herb Chicken and Vegetable Stew with Fluffy Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Vegetable Stew with Fluffy Drop Biscuits

Savor a warm, hearty stew bursting with tender chicken, fragrant fresh herbs, and colorful vegetables in a velvety creamy broth, paired with light and fluffy drop biscuits that perfectly complement the rich flavors of the savory stew.

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NUTRITION

588kcal
Protein
54.4g
Fat
12.6g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Yellow Onion

1 clove Garlic

1 cup Low Sodium Chicken Broth

1/2 cup Diced Tomatoes

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil (stew)

1/2 cup Whole Wheat Flour

1 tsp Baking Powder

1/4 cup Nonfat Milk

1/2 tsp Olive Oil (biscuits)

2 tbsp Fresh Herbs (Thyme, Parsley)

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PREPARATION

  • 1

    Dice the carrot, celery, and onion into bite-sized pieces. Mince the garlic.

  • 2

    In a medium pot, heat 1 tsp olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.

  • 3

    Add the diced carrot and celery, and stir for about 3-4 minutes.

  • 4

    Pour in the chicken broth and add the diced tomatoes. Bring to a gentle simmer.

  • 5

    Cut the chicken breast into small chunks and add to the pot. Let the stew simmer until the chicken is cooked through, about 8-10 minutes.

  • 6

    Stir in nonfat Greek yogurt and fresh herbs, mixing well to create a creamy, flavorful broth without boiling to prevent curdling.

  • 7

    Preheat your oven to 425°F for the biscuits.

  • 8

    In a bowl, combine whole wheat flour and baking powder. Add nonfat milk, 1/2 tsp olive oil (for biscuits) and gently mix until just combined; avoid overmixing.

  • 9

    Drop spoonfuls of the biscuit batter onto a baking sheet lined with parchment paper, spacing them evenly.

  • 10

    Bake in the preheated oven for 12-15 minutes until the biscuits are lightly golden and fluffy.

  • 11

    Serve the hot, comforting stew with a freshly baked drop biscuit on the side.

Creamy Herb Chicken and Vegetable Stew with Fluffy Drop Biscuits

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

Creamy Herb Chicken and Vegetable Stew with Fluffy Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Vegetable Stew with Fluffy Drop Biscuits

Savor a warm, hearty stew bursting with tender chicken, fragrant fresh herbs, and colorful vegetables in a velvety creamy broth, paired with light and fluffy drop biscuits that perfectly complement the rich flavors of the savory stew.

NUTRITION

588kcal
Protein
54.4g
Fat
12.6g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Yellow Onion

1 clove Garlic

1 cup Low Sodium Chicken Broth

1/2 cup Diced Tomatoes

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil (stew)

1/2 cup Whole Wheat Flour

1 tsp Baking Powder

1/4 cup Nonfat Milk

1/2 tsp Olive Oil (biscuits)

2 tbsp Fresh Herbs (Thyme, Parsley)

PREPARATION

  • 1

    Dice the carrot, celery, and onion into bite-sized pieces. Mince the garlic.

  • 2

    In a medium pot, heat 1 tsp olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.

  • 3

    Add the diced carrot and celery, and stir for about 3-4 minutes.

  • 4

    Pour in the chicken broth and add the diced tomatoes. Bring to a gentle simmer.

  • 5

    Cut the chicken breast into small chunks and add to the pot. Let the stew simmer until the chicken is cooked through, about 8-10 minutes.

  • 6

    Stir in nonfat Greek yogurt and fresh herbs, mixing well to create a creamy, flavorful broth without boiling to prevent curdling.

  • 7

    Preheat your oven to 425°F for the biscuits.

  • 8

    In a bowl, combine whole wheat flour and baking powder. Add nonfat milk, 1/2 tsp olive oil (for biscuits) and gently mix until just combined; avoid overmixing.

  • 9

    Drop spoonfuls of the biscuit batter onto a baking sheet lined with parchment paper, spacing them evenly.

  • 10

    Bake in the preheated oven for 12-15 minutes until the biscuits are lightly golden and fluffy.

  • 11

    Serve the hot, comforting stew with a freshly baked drop biscuit on the side.