Creamy Chicken and Vegetable Dumpling Stew

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

Creamy Chicken and Vegetable Dumpling Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Dumpling Stew

Savor a hearty, warming stew that marries tender chicken, crisp garden vegetables, and soft, whole wheat dumplings in a light, creamy broth. Each spoonful delivers comforting textures and nourishing flavors perfect for any meal of the day.

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NUTRITION

372kcal
Protein
35.6g
Fat
7.2g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113 g)

1/2 cup chopped Carrot (65 g)

1/2 cup chopped Celery (50 g)

1/4 cup diced Onion (40 g)

1 clove Garlic (3 g)

1 tsp Olive Oil (4.5 g)

1 cup Low Sodium Chicken Broth (240 g)

2 tbsp Low-Fat Greek Yogurt (30 g)

1/4 cup Whole Wheat Flour for dumplings (30 g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a medium pot over medium heat and add the olive oil.

  • 2

    Sauté the diced onion, chopped carrot, celery, and minced garlic until softened, about 3-4 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the pot. Season with salt and pepper, and sauté until lightly browned on the outside.

  • 4

    Pour in the low sodium chicken broth and bring to a simmer.

  • 5

    In a small bowl, mix the whole wheat flour with a few tablespoons of water to form a thick but spoonable dough for dumplings.

  • 6

    Drop small spoonfuls of the dumpling dough into the simmering stew. Allow them to cook for 8-10 minutes until they puff up and are cooked through.

  • 7

    Stir in the low-fat Greek yogurt to add creaminess and warm through, being careful not to let the stew boil vigorously to prevent curdling.

  • 8

    Taste and adjust seasoning with salt and pepper as needed before serving.

Creamy Chicken and Vegetable Dumpling Stew

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

Creamy Chicken and Vegetable Dumpling Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Dumpling Stew

Savor a hearty, warming stew that marries tender chicken, crisp garden vegetables, and soft, whole wheat dumplings in a light, creamy broth. Each spoonful delivers comforting textures and nourishing flavors perfect for any meal of the day.

NUTRITION

372kcal
Protein
35.6g
Fat
7.2g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113 g)

1/2 cup chopped Carrot (65 g)

1/2 cup chopped Celery (50 g)

1/4 cup diced Onion (40 g)

1 clove Garlic (3 g)

1 tsp Olive Oil (4.5 g)

1 cup Low Sodium Chicken Broth (240 g)

2 tbsp Low-Fat Greek Yogurt (30 g)

1/4 cup Whole Wheat Flour for dumplings (30 g)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a medium pot over medium heat and add the olive oil.

  • 2

    Sauté the diced onion, chopped carrot, celery, and minced garlic until softened, about 3-4 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the pot. Season with salt and pepper, and sauté until lightly browned on the outside.

  • 4

    Pour in the low sodium chicken broth and bring to a simmer.

  • 5

    In a small bowl, mix the whole wheat flour with a few tablespoons of water to form a thick but spoonable dough for dumplings.

  • 6

    Drop small spoonfuls of the dumpling dough into the simmering stew. Allow them to cook for 8-10 minutes until they puff up and are cooked through.

  • 7

    Stir in the low-fat Greek yogurt to add creaminess and warm through, being careful not to let the stew boil vigorously to prevent curdling.

  • 8

    Taste and adjust seasoning with salt and pepper as needed before serving.