Healthy Chicken and Vegetable Soup with Fluffy Dumplings

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

Healthy Chicken and Vegetable Soup with Fluffy Dumplings

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Soup with Fluffy Dumplings

A comforting bowl of chicken and vegetable soup enriched with light, fluffy whole wheat dumplings. Tender chicken breast and a medley of garden vegetables simmer in a flavorful, low-sodium broth, while delicate dumplings add heartiness without weighing you down. This meal is both nourishing and satisfying, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

406kcal
Protein
45.7g
Fat
5.2g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (50g)

1 stalk Celery (40g)

1/4 small Onion (25g)

1 cup Low-Sodium Chicken Broth (240g)

1/3 cup Whole Wheat Flour (45g)

1 large Egg White (33g)

Salt and Pepper to taste

1 Bay Leaf

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PREPARATION

  • 1

    Dice the chicken breast into bite-size pieces and season lightly with salt and pepper.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces.

  • 3

    In a large pot, combine the chicken broth, bay leaf, and chopped vegetables. Bring to a simmer over medium heat.

  • 4

    Add the diced chicken to the simmering broth and cook until the chicken is fully cooked, about 10 minutes.

  • 5

    While the soup simmers, prepare the dumpling batter by mixing the whole wheat flour and egg white in a small bowl until just combined. Season lightly with salt.

  • 6

    Drop spoonfuls of the dumpling batter onto the simmering soup. Cover the pot and let the dumplings steam for about 8-10 minutes until they are fluffy and cooked through.

  • 7

    Adjust seasoning with salt and pepper as needed and remove the bay leaf before serving.

  • 8

    Ladle the soup with dumplings into bowls and serve warm.

Healthy Chicken and Vegetable Soup with Fluffy Dumplings

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

Healthy Chicken and Vegetable Soup with Fluffy Dumplings

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Soup with Fluffy Dumplings

A comforting bowl of chicken and vegetable soup enriched with light, fluffy whole wheat dumplings. Tender chicken breast and a medley of garden vegetables simmer in a flavorful, low-sodium broth, while delicate dumplings add heartiness without weighing you down. This meal is both nourishing and satisfying, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

406kcal
Protein
45.7g
Fat
5.2g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (50g)

1 stalk Celery (40g)

1/4 small Onion (25g)

1 cup Low-Sodium Chicken Broth (240g)

1/3 cup Whole Wheat Flour (45g)

1 large Egg White (33g)

Salt and Pepper to taste

1 Bay Leaf

PREPARATION

  • 1

    Dice the chicken breast into bite-size pieces and season lightly with salt and pepper.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces.

  • 3

    In a large pot, combine the chicken broth, bay leaf, and chopped vegetables. Bring to a simmer over medium heat.

  • 4

    Add the diced chicken to the simmering broth and cook until the chicken is fully cooked, about 10 minutes.

  • 5

    While the soup simmers, prepare the dumpling batter by mixing the whole wheat flour and egg white in a small bowl until just combined. Season lightly with salt.

  • 6

    Drop spoonfuls of the dumpling batter onto the simmering soup. Cover the pot and let the dumplings steam for about 8-10 minutes until they are fluffy and cooked through.

  • 7

    Adjust seasoning with salt and pepper as needed and remove the bay leaf before serving.

  • 8

    Ladle the soup with dumplings into bowls and serve warm.