Creamy Chicken and Garden Vegetable Soup with Fluffy Herb Dumplings

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

Creamy Chicken and Garden Vegetable Soup with Fluffy Herb Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Garden Vegetable Soup with Fluffy Herb Dumplings

A heartwarming bowl of creamy chicken and vegetable soup enriched with a medley of garden fresh produce and crowned with light, fluffy herb dumplings. This dish balances tender chicken, crisp vegetables, and a subtle creaminess, making it a satisfying meal for any time of day.

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NUTRITION

451kcal
Protein
48g
Fat
10.1g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

1/2 medium Zucchini

1 cup Spinach

1/2 small Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 large Egg

2 tbsp Fresh Parsley & Thyme

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PREPARATION

  • 1

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

  • 2

    Chop the carrot, celery, zucchini, spinach, and onion into uniform pieces. Mince the garlic.

  • 3

    In a medium pot, sauté the onions and garlic with a splash of water over medium heat until fragrant, about 2 minutes.

  • 4

    Add the diced carrot, celery, and zucchini. Cook for another 3-4 minutes to soften slightly.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Add the chicken pieces and cook until the chicken is done, about 7-8 minutes.

  • 6

    Stir in the spinach and allow it to wilt.

  • 7

    In a small bowl, combine the whole wheat flour, egg, nonfat Greek yogurt, and fresh herbs to form a light dough. If too thick, add a teaspoon of water.

  • 8

    Using a teaspoon, drop small portions of the dumpling mixture gently into the simmering soup.

  • 9

    Cover the pot and let the dumplings steam for about 8 minutes, or until they are fluffy and cooked through.

  • 10

    Stir in the low-fat milk at the end for creaminess. Adjust salt and pepper to taste before serving.

Creamy Chicken and Garden Vegetable Soup with Fluffy Herb Dumplings

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

Creamy Chicken and Garden Vegetable Soup with Fluffy Herb Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Garden Vegetable Soup with Fluffy Herb Dumplings

A heartwarming bowl of creamy chicken and vegetable soup enriched with a medley of garden fresh produce and crowned with light, fluffy herb dumplings. This dish balances tender chicken, crisp vegetables, and a subtle creaminess, making it a satisfying meal for any time of day.

NUTRITION

451kcal
Protein
48g
Fat
10.1g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

1/2 medium Zucchini

1 cup Spinach

1/2 small Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 large Egg

2 tbsp Fresh Parsley & Thyme

PREPARATION

  • 1

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

  • 2

    Chop the carrot, celery, zucchini, spinach, and onion into uniform pieces. Mince the garlic.

  • 3

    In a medium pot, sauté the onions and garlic with a splash of water over medium heat until fragrant, about 2 minutes.

  • 4

    Add the diced carrot, celery, and zucchini. Cook for another 3-4 minutes to soften slightly.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Add the chicken pieces and cook until the chicken is done, about 7-8 minutes.

  • 6

    Stir in the spinach and allow it to wilt.

  • 7

    In a small bowl, combine the whole wheat flour, egg, nonfat Greek yogurt, and fresh herbs to form a light dough. If too thick, add a teaspoon of water.

  • 8

    Using a teaspoon, drop small portions of the dumpling mixture gently into the simmering soup.

  • 9

    Cover the pot and let the dumplings steam for about 8 minutes, or until they are fluffy and cooked through.

  • 10

    Stir in the low-fat milk at the end for creaminess. Adjust salt and pepper to taste before serving.