Chicken and Vegetable Stew with Fluffy Whole Wheat Drop Biscuits

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

Chicken and Vegetable Stew with Fluffy Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Stew with Fluffy Whole Wheat Drop Biscuits

A hearty, comforting stew featuring tender chicken breast simmered with carrots, celery, and onions in a savory broth, paired with light, fluffy whole wheat drop biscuits that perfectly soak up every drop of the flavorful base.

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NUTRITION

537kcal
Protein
44.1g
Fat
10.4g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Onion

1 cup Chicken Broth

1 tsp Olive Oil

70g Whole Wheat Flour

1 tsp Baking Powder

1/3 cup Skim Milk

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add diced onion, carrot, and celery, and sauté until softened, about 4-5 minutes.

  • 2

    Cut the chicken breast into bite-sized pieces. Add to the pot and cook until lightly browned on all sides.

  • 3

    Pour in the chicken broth and bring the mixture to a simmer. Allow the flavors to meld together for about 10 minutes; season with salt and pepper to taste if desired.

  • 4

    Meanwhile, preheat the oven to 425°F (220°C) for the biscuits.

  • 5

    In a small bowl, combine the whole wheat flour and baking powder. Stir in the skim milk until just combined; be careful not to overmix.

  • 6

    Drop spoonfuls of the biscuit dough onto a lined baking sheet. Bake in the preheated oven for 12-15 minutes or until the biscuits have risen and are lightly golden.

  • 7

    Serve the hot stew with a couple of warm biscuits on the side, allowing the savory broth to be enjoyed with every bite.

Chicken and Vegetable Stew with Fluffy Whole Wheat Drop Biscuits

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

Chicken and Vegetable Stew with Fluffy Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Stew with Fluffy Whole Wheat Drop Biscuits

A hearty, comforting stew featuring tender chicken breast simmered with carrots, celery, and onions in a savory broth, paired with light, fluffy whole wheat drop biscuits that perfectly soak up every drop of the flavorful base.

NUTRITION

537kcal
Protein
44.1g
Fat
10.4g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Onion

1 cup Chicken Broth

1 tsp Olive Oil

70g Whole Wheat Flour

1 tsp Baking Powder

1/3 cup Skim Milk

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add diced onion, carrot, and celery, and sauté until softened, about 4-5 minutes.

  • 2

    Cut the chicken breast into bite-sized pieces. Add to the pot and cook until lightly browned on all sides.

  • 3

    Pour in the chicken broth and bring the mixture to a simmer. Allow the flavors to meld together for about 10 minutes; season with salt and pepper to taste if desired.

  • 4

    Meanwhile, preheat the oven to 425°F (220°C) for the biscuits.

  • 5

    In a small bowl, combine the whole wheat flour and baking powder. Stir in the skim milk until just combined; be careful not to overmix.

  • 6

    Drop spoonfuls of the biscuit dough onto a lined baking sheet. Bake in the preheated oven for 12-15 minutes or until the biscuits have risen and are lightly golden.

  • 7

    Serve the hot stew with a couple of warm biscuits on the side, allowing the savory broth to be enjoyed with every bite.