YOUR SOLIN GENERATED RECIPE
Wholesome Chicken and Vegetable Soup with Fluffy Herb Dumplings
Enjoy a warming bowl of chicken and vegetable soup filled with tender chunks of chicken breast and a medley of fresh veggies, crowned with light, herb-infused dumplings. This comforting dish strikes the perfect balance between hearty protein and fresh garden flavors, making it a satisfying choice for any meal.
INGREDIENTS
4.5 oz Chicken Breast (skinless, boneless)
1 cup Low Sodium Chicken Broth
0.5 medium Carrot
1 stalk Celery
0.25 medium Onion
1 cup Fresh Spinach
1/4 cup Whole Wheat Flour
1 large Egg White
1 tsp Fresh Mixed Herbs (Parsley & Chives)
1 tsp Olive Oil
PREPARATION
Dice the chicken breast into bite-sized pieces and set aside.
Chop the carrot, celery, and onion into small cubes.
In a medium pot, heat the olive oil over medium heat and sauté the diced vegetables until they begin to soften, about 3-4 minutes.
Add the chicken pieces and continue to sauté for an additional 2 minutes until lightly browned.
Pour in the low sodium chicken broth and bring the mixture to a gentle simmer. Let it cook for about 8-10 minutes until the chicken is cooked through.
Stir in the fresh spinach and allow it to wilt into the soup.
Meanwhile, prepare the herb dumplings by mixing the whole wheat flour, egg white, and fresh mixed herbs in a small bowl until a soft dough forms.
Using a teaspoon, drop small dollops of the dumpling mixture into the simmering soup. Cover the pot and let the dumplings steam in the hot broth for about 5 minutes.
Taste and adjust the seasoning if needed before serving the warm, comforting soup.