Creamy Chicken and Root Vegetable Stew

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

Creamy Chicken and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Root Vegetable Stew

A comforting and creamy stew featuring tender chicken breast and a medley of hearty root vegetables, enriched with a light, velvety dairy base. This dish is a warming bowl of goodness perfect for any meal, bursting with savory flavor and delicate herbs.

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NUTRITION

385kcal
Protein
40.4g
Fat
10.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 Celery Stick (40g)

1/4 Onion (30g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup Low-Fat Half-and-Half (60g)

1 tsp Olive Oil (5g)

2 cloves Garlic

1 tbsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add minced garlic and diced onion, sautée until fragrant and translucent.

  • 3

    Add chopped chicken breast and cook until lightly browned on all sides.

  • 4

    Incorporate diced carrot, parsnip, and sliced celery, stirring for 2-3 minutes.

  • 5

    Pour in the chicken broth and add fresh thyme, then bring to a gentle simmer.

  • 6

    Allow the stew to cook for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Stir in the low-fat half-and-half to create a creamy texture; heat through without boiling.

  • 8

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

Creamy Chicken and Root Vegetable Stew

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

Creamy Chicken and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Root Vegetable Stew

A comforting and creamy stew featuring tender chicken breast and a medley of hearty root vegetables, enriched with a light, velvety dairy base. This dish is a warming bowl of goodness perfect for any meal, bursting with savory flavor and delicate herbs.

NUTRITION

385kcal
Protein
40.4g
Fat
10.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 Celery Stick (40g)

1/4 Onion (30g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup Low-Fat Half-and-Half (60g)

1 tsp Olive Oil (5g)

2 cloves Garlic

1 tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add minced garlic and diced onion, sautée until fragrant and translucent.

  • 3

    Add chopped chicken breast and cook until lightly browned on all sides.

  • 4

    Incorporate diced carrot, parsnip, and sliced celery, stirring for 2-3 minutes.

  • 5

    Pour in the chicken broth and add fresh thyme, then bring to a gentle simmer.

  • 6

    Allow the stew to cook for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Stir in the low-fat half-and-half to create a creamy texture; heat through without boiling.

  • 8

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