YOUR SOLIN GENERATED RECIPE
Tender Chicken and Vegetable Stew with Fluffy Herb Dumplings
A warming and comforting stew featuring tender chicken breast simmered with a medley of carrots, celery, onion, and garlic in a savory broth. The dish is crowned with light, fluffy herb dumplings made from whole wheat flour, egg, and fresh herbs, creating a hearty meal that delights in every bite.
INGREDIENTS
5 oz Chicken Breast
1 medium Carrot
2 stalks Celery
1 small Onion
2 cloves Garlic
1 cup Low-Sodium Chicken Broth
1/3 cup Whole Wheat Flour
1 large Egg
1 tsp Baking Powder
2 tbsp Fresh Parsley
1 tsp Fresh Thyme
1 Bay Leaf
PREPARATION
Cut the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.
Dice the carrot, celery, and onion, and mince the garlic.
In a large pot, heat a small amount of oil (optional) over medium heat, then sauté the onion and garlic until they soften.
Add the diced carrot and celery to the pot, stirring for a couple of minutes.
Pour in the low-sodium chicken broth and add the bay leaf and fresh thyme. Bring the mixture to a simmer.
Add the chicken pieces and let simmer for about 10-12 minutes until the chicken is cooked through and the vegetables are tender.
Meanwhile, prepare the herb dumplings by combining whole wheat flour, baking powder, egg, and chopped fresh parsley in a bowl. Stir just until combined.
Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and let the dumplings cook for about 8-10 minutes without lifting the lid.
Once the dumplings are fluffy and cooked through, remove the bay leaf and serve the stew hot.