YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Stew with Fluffy Herb Dumplings
Enjoy a comforting bowl of creamy chicken and vegetable stew paired with light, fluffy herb dumplings. Tender chicken breast simmers with fresh carrots, celery, and onions in a savory broth enriched with a splash of low-fat milk, while the herb-infused dumplings add a delightful, tender texture to every bite.
INGREDIENTS
4 oz Chicken Breast
0.5 cup diced Carrot
0.5 cup diced Celery
0.25 cup diced Onion
1 cup Chicken Broth
0.25 cup Low-Fat Milk
0.33 cup Whole Wheat Flour
1 Egg White
2 tbsp Fresh Herbs (Parsley & Thyme)
PREPARATION
Dice the carrot, celery, and onion and set aside.
In a pot, heat a small amount of water or a dash of chicken broth over medium heat and add the diced vegetables. Sauté until they begin to soften, about 3-4 minutes.
Cut the chicken breast into bite-sized cubes. Add the chicken to the pot and sauté until lightly browned on all sides.
Pour in the chicken broth and bring the mixture to a simmer. Cover and let it cook for about 8-10 minutes until the chicken is cooked through and the vegetables are tender.
Stir in the low-fat milk to add creaminess to the stew. Taste and adjust seasoning if necessary.
For the dumplings, in a bowl combine whole wheat flour, the egg white, and chopped fresh herbs. Mix until just combined; the dough should be slightly sticky.
Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and let the dumplings steam for 8-10 minutes until they are fully cooked and fluffy.
Once the dumplings are ready, gently stir the stew to combine flavors and serve warm.