Creamy Chicken and Vegetable Soup with Healthy 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 Healthy Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Healthy Dumplings

Enjoy a comforting bowl of creamy chicken and vegetable soup with tender, fluffy whole wheat dumplings. This hearty dish combines lean chicken breast, fresh garden vegetables, and a light, creamy broth to create a satisfying meal that warms both body and soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

348kcal
Protein
38.2g
Fat
4.5g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (85g)

1/2 medium Carrot (~30g)

1/2 cup chopped Celery (~50g)

1/2 cup chopped Broccoli (~45g)

1 cup Low-Sodium Chicken Broth

1/4 cup Unsweetened Almond Milk

1/3 cup Whole Wheat Flour (~40g)

1 Egg White

1/2 teaspoon Baking Powder

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    In a medium pot, sauté the minced garlic in a small amount of water or non-stick spray until fragrant.

  • 3

    Add the chopped carrot, celery, and broccoli to the pot and sauté for 3-4 minutes until they slightly soften.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Add the diced chicken and continue to simmer for an additional 8-10 minutes or until the chicken is cooked through and vegetables are tender.

  • 6

    In a small bowl, whisk together the whole wheat flour, egg white, baking powder, and unsweetened almond milk to form a smooth dumpling batter.

  • 7

    Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings steam for about 8 minutes until they are fluffy and cooked through.

  • 8

    Stir gently to combine all ingredients, adjust seasonings as needed, and serve hot.

Creamy Chicken and Vegetable Soup with Healthy 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 Healthy Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Healthy Dumplings

Enjoy a comforting bowl of creamy chicken and vegetable soup with tender, fluffy whole wheat dumplings. This hearty dish combines lean chicken breast, fresh garden vegetables, and a light, creamy broth to create a satisfying meal that warms both body and soul.

NUTRITION

348kcal
Protein
38.2g
Fat
4.5g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (85g)

1/2 medium Carrot (~30g)

1/2 cup chopped Celery (~50g)

1/2 cup chopped Broccoli (~45g)

1 cup Low-Sodium Chicken Broth

1/4 cup Unsweetened Almond Milk

1/3 cup Whole Wheat Flour (~40g)

1 Egg White

1/2 teaspoon Baking Powder

1 clove Garlic, minced

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    In a medium pot, sauté the minced garlic in a small amount of water or non-stick spray until fragrant.

  • 3

    Add the chopped carrot, celery, and broccoli to the pot and sauté for 3-4 minutes until they slightly soften.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Add the diced chicken and continue to simmer for an additional 8-10 minutes or until the chicken is cooked through and vegetables are tender.

  • 6

    In a small bowl, whisk together the whole wheat flour, egg white, baking powder, and unsweetened almond milk to form a smooth dumpling batter.

  • 7

    Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings steam for about 8 minutes until they are fluffy and cooked through.

  • 8

    Stir gently to combine all ingredients, adjust seasonings as needed, and serve hot.