Creamy Shredded Chicken and Vegetable Stew with Fluffy Herb Dumplings

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

Creamy Shredded Chicken and Vegetable Stew with Fluffy Herb Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Shredded Chicken and Vegetable Stew with Fluffy Herb Dumplings

Enjoy a comforting bowl of creamy shredded chicken and vegetable stew bursting with tender chicken, sweet carrots, crisp celery, and aromatic onions simmered in a low-sodium broth enriched with unsweetened almond milk. Paired with light, airy herb dumplings made from whole wheat flour and egg white, this dish strikes the perfect balance between hearty and wholesome.

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NUTRITION

332kcal
Protein
36.9g
Fat
4.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

1/2 cup chopped carrots

1/2 cup chopped celery

1/2 cup chopped onion

1 cup low sodium chicken broth

1/4 cup unsweetened almond milk

1/4 cup whole wheat flour

1 egg white

1 tbsp mixed fresh herbs

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PREPARATION

  • 1

    In a medium pot, combine the shredded chicken, chopped carrots, celery, and onion. Pour in the chicken broth and almond milk.

  • 2

    Bring the mixture to a gentle simmer over medium heat and let it cook for about 10 minutes until the vegetables are tender.

  • 3

    In a small bowl, mix the whole wheat flour, egg white, and fresh herbs to form a smooth dough.

  • 4

    Drop spoonfuls of the dumpling dough onto the simmering stew, spacing them evenly.

  • 5

    Cover the pot and allow the dumplings to steam for an additional 8-10 minutes until they are puffed up and cooked through.

  • 6

    Taste and adjust seasonings if necessary, then serve hot and enjoy your hearty, creamy stew with fluffy herb dumplings.

Creamy Shredded Chicken and Vegetable Stew with Fluffy Herb Dumplings

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

Creamy Shredded Chicken and Vegetable Stew with Fluffy Herb Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Shredded Chicken and Vegetable Stew with Fluffy Herb Dumplings

Enjoy a comforting bowl of creamy shredded chicken and vegetable stew bursting with tender chicken, sweet carrots, crisp celery, and aromatic onions simmered in a low-sodium broth enriched with unsweetened almond milk. Paired with light, airy herb dumplings made from whole wheat flour and egg white, this dish strikes the perfect balance between hearty and wholesome.

NUTRITION

332kcal
Protein
36.9g
Fat
4.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

1/2 cup chopped carrots

1/2 cup chopped celery

1/2 cup chopped onion

1 cup low sodium chicken broth

1/4 cup unsweetened almond milk

1/4 cup whole wheat flour

1 egg white

1 tbsp mixed fresh herbs

PREPARATION

  • 1

    In a medium pot, combine the shredded chicken, chopped carrots, celery, and onion. Pour in the chicken broth and almond milk.

  • 2

    Bring the mixture to a gentle simmer over medium heat and let it cook for about 10 minutes until the vegetables are tender.

  • 3

    In a small bowl, mix the whole wheat flour, egg white, and fresh herbs to form a smooth dough.

  • 4

    Drop spoonfuls of the dumpling dough onto the simmering stew, spacing them evenly.

  • 5

    Cover the pot and allow the dumplings to steam for an additional 8-10 minutes until they are puffed up and cooked through.

  • 6

    Taste and adjust seasonings if necessary, then serve hot and enjoy your hearty, creamy stew with fluffy herb dumplings.