YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Stew with Fluffy Dumplings
Enjoy a comforting bowl of creamy chicken stew packed with tender chicken pieces, vibrant vegetables, and light, fluffy whole wheat dumplings. This dish marries a velvety broth with a medley of savory flavors, creating a delightful meal that's both satisfying and balanced.
INGREDIENTS
4 ounces Chicken Breast
1 medium Carrot
2 stalks Celery
1/2 medium Onion
2 cloves Garlic
1 cup Low-Sodium Chicken Broth
2 tablespoons Half and Half
0.33 cup Whole Wheat Flour
1 teaspoon Olive Oil
2 tablespoons Fresh Parsley
PREPARATION
Dice the chicken breast into 1-inch pieces. Season lightly with salt and pepper if desired.
Chop the carrot, celery, and onion into uniform pieces. Mince the garlic.
In a medium pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent and fragrant.
Add the diced chicken and cook until lightly browned on all sides.
Stir in the chopped carrot and celery, then pour in the chicken broth. Bring the mixture to a simmer.
Mix the half and half into the broth to create a creamy base.
For the dumplings, in a small bowl, combine the whole wheat flour with a pinch of salt and enough water (about 2-3 teaspoons) to form a soft dough. Stir until a cohesive dough forms.
Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot and let it simmer for about 10-12 minutes, or until the dumplings are fluffy and cooked through.
Stir in freshly chopped parsley and adjust seasonings as necessary before serving.