NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

1/4 cup chopped Onion

1 clove Garlic

1 cup Low Sodium Chicken Broth

1 cup Fresh Spinach

1/4 cup Low Fat Milk

1/3 cup Whole Wheat Flour

1 Egg White

1/2 tsp Dried Thyme

1/2 tsp Dried Parsley

Salt and Pepper to taste

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

• 2

  Dice the carrot, celery, and onion, and mince the garlic.

• 3

  In a large pot over medium heat, lightly sauté the onion, garlic, carrot, and celery until they start to soften, about 3-4 minutes.

• 4

  Add the chicken pieces and continue to cook until they are lightly browned on all sides.

• 5

  Pour in the low sodium chicken broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes, letting the flavors meld and the vegetables become tender.

• 6

  Stir in the fresh spinach and low fat milk for creaminess, simmering for an additional 2 minutes.

• 7

  While the stew simmers, prepare the herb dumplings by combining whole wheat flour, egg white, dried thyme, dried parsley, and a pinch of salt in a small bowl. Mix until a smooth, slightly sticky dough forms.

• 8

  Using a teaspoon, drop small dollops of the dumpling dough onto the simmering stew. Ensure they are spaced apart as they will expand slightly.

• 9

  Cover the pot and let the dumplings steam within the stew for about 8-10 minutes, or until they are cooked through and tender.

• 10

  Taste and adjust seasoning with salt and pepper if needed. Serve the stew hot, enjoying the creamy broth and tender dumplings.