Creamy Chicken and Vegetable Stew with Light Herb Dumplings

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

Creamy Chicken and Vegetable Stew with Light Herb Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Light Herb Dumplings

Savor a comforting bowl of hearty stew featuring tender chicken breast, fresh vegetables, and a creamy broth enriched with a splash of low-fat milk and subtle herbs. Light, fluffy dumplings made with whole wheat flour and aromatic herbs top this nourishing dish, perfect for a wholesome meal any time of day.

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NUTRITION

414kcal
Protein
47g
Fat
10.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

125g Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

20g Whole Wheat Flour

1/2 teaspoon Baking Powder

1 tablespoon Fresh Parsley

1 teaspoon Dried Thyme

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the carrot, celery, and quarter the onion into small pieces. Mince the garlic.

  • 3

    Heat olive oil in a medium pot over medium heat. Sauté the onion and garlic for about 2 minutes until softened.

  • 4

    Add the diced chicken, carrot, and celery to the pot, and cook for about 5 minutes until the chicken begins to brown.

  • 5

    Pour in the chicken broth and bring to a simmer. Let the stew cook for 8-10 minutes, allowing the flavors to meld.

  • 6

    Meanwhile, prepare the herb dumplings by combining whole wheat flour, baking powder, chopped fresh parsley, dried thyme, and low-fat milk in a small bowl. Stir until just combined.

  • 7

    Drop spoonfuls of the dumpling mixture onto the simmering stew. Cover the pot and let the dumplings steam for about 10 minutes until they are cooked through.

  • 8

    Adjust seasoning with salt and pepper as needed, then serve the creamy chicken and vegetable stew hot.

Creamy Chicken and Vegetable Stew with Light Herb Dumplings

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

Creamy Chicken and Vegetable Stew with Light Herb Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Light Herb Dumplings

Savor a comforting bowl of hearty stew featuring tender chicken breast, fresh vegetables, and a creamy broth enriched with a splash of low-fat milk and subtle herbs. Light, fluffy dumplings made with whole wheat flour and aromatic herbs top this nourishing dish, perfect for a wholesome meal any time of day.

NUTRITION

414kcal
Protein
47g
Fat
10.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

125g Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

20g Whole Wheat Flour

1/2 teaspoon Baking Powder

1 tablespoon Fresh Parsley

1 teaspoon Dried Thyme

1 teaspoon Olive Oil

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the carrot, celery, and quarter the onion into small pieces. Mince the garlic.

  • 3

    Heat olive oil in a medium pot over medium heat. Sauté the onion and garlic for about 2 minutes until softened.

  • 4

    Add the diced chicken, carrot, and celery to the pot, and cook for about 5 minutes until the chicken begins to brown.

  • 5

    Pour in the chicken broth and bring to a simmer. Let the stew cook for 8-10 minutes, allowing the flavors to meld.

  • 6

    Meanwhile, prepare the herb dumplings by combining whole wheat flour, baking powder, chopped fresh parsley, dried thyme, and low-fat milk in a small bowl. Stir until just combined.

  • 7

    Drop spoonfuls of the dumpling mixture onto the simmering stew. Cover the pot and let the dumplings steam for about 10 minutes until they are cooked through.

  • 8

    Adjust seasoning with salt and pepper as needed, then serve the creamy chicken and vegetable stew hot.