YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Stew with Fluffy Herbed Dumplings
Savor a hearty and comforting stew bursting with tender chicken, vibrant vegetables, and a creamy broth enriched with Greek yogurt. Topped with light, herbed dumplings that melt in your mouth, this meal brings warmth and rustic charm to your table while keeping it lean and nutritious.
INGREDIENTS
4 oz Chicken Breast (113g)
1 cup Low Sodium Chicken Broth (240g)
1 medium Carrot (61g)
1 stalk Celery (40g)
1 small Onion (70g)
2 cloves Garlic (6g total)
0.5 cup Frozen Peas (80g)
0.25 cup Plain Nonfat Greek Yogurt (60g)
0.25 cup Whole Wheat Flour (30g)
1 large Egg White (33g)
PREPARATION
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Dice the carrot, celery, and onion, and mince the garlic.
In a medium pot, sauté the diced onion and garlic over medium heat until fragrant and translucent.
Add the chicken pieces and brown them lightly on all sides.
Pour in the low sodium chicken broth and bring to a simmer.
Stir in the diced carrot, celery, and frozen peas, and continue simmering for about 10 minutes until the vegetables soften and the chicken is cooked through.
In a separate bowl, whisk together the whole wheat flour, egg white, a pinch of chopped fresh herbs (such as parsley or thyme), and a little water to form a smooth dumpling batter.
Drop spoonfuls of the dumpling batter into the simmering stew, ensuring they’re spaced out to allow room for expansion.
Cover the pot and let the dumplings steam in the stew for about 8-10 minutes until they are fluffy and cooked through.
Stir in the plain nonfat Greek yogurt to add creaminess and heat through gently without boiling.
Taste and adjust seasonings if necessary, then serve hot and enjoy the comforting flavors of this hearty stew.