Creamy Chicken and Vegetable Stew with Light Dumplings

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

Creamy Chicken and Vegetable Stew with Light Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Light Dumplings

A comforting, velvety chicken and vegetable stew loaded with tender chicken, crisp carrots, celery, and onions in a light creamy broth, finished with fresh spinach and delicate homemade whole wheat dumplings. Enjoy a satisfying meal that's both hearty and nourishing.

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NUTRITION

425kcal
Protein
39.2g
Fat
7.8g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

1/4 cup Light Cream

1 cup Low-Sodium Chicken Broth

1 cup Fresh Spinach

1/3 cup Whole Wheat Flour

1 Egg White

Salt & Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Peel and chop the carrot, celery, and onion.

  • 2

    In a medium pot, sauté the chopped onions, celery, and carrot over medium heat until they start to soften, about 3-4 minutes.

  • 3

    Add the chicken pieces and cook until lightly browned on the outside.

  • 4

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

  • 5

    Stir in the light cream and season with salt and pepper. Let the stew simmer for about 8-10 minutes until the chicken is cooked through and the vegetables are tender.

  • 6

    Mix the whole wheat flour and egg white together in a small bowl to form a light dumpling dough.

  • 7

    Drop small spoonfuls of the dumpling dough into the simmering stew. Cover the pot and let the dumplings steam for 8 minutes until they are cooked through.

  • 8

    Stir in the fresh spinach just before serving and adjust seasoning if needed. Serve hot and enjoy!

Creamy Chicken and Vegetable Stew with Light Dumplings

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

Creamy Chicken and Vegetable Stew with Light Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Light Dumplings

A comforting, velvety chicken and vegetable stew loaded with tender chicken, crisp carrots, celery, and onions in a light creamy broth, finished with fresh spinach and delicate homemade whole wheat dumplings. Enjoy a satisfying meal that's both hearty and nourishing.

NUTRITION

425kcal
Protein
39.2g
Fat
7.8g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

1/4 cup Light Cream

1 cup Low-Sodium Chicken Broth

1 cup Fresh Spinach

1/3 cup Whole Wheat Flour

1 Egg White

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Peel and chop the carrot, celery, and onion.

  • 2

    In a medium pot, sauté the chopped onions, celery, and carrot over medium heat until they start to soften, about 3-4 minutes.

  • 3

    Add the chicken pieces and cook until lightly browned on the outside.

  • 4

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

  • 5

    Stir in the light cream and season with salt and pepper. Let the stew simmer for about 8-10 minutes until the chicken is cooked through and the vegetables are tender.

  • 6

    Mix the whole wheat flour and egg white together in a small bowl to form a light dumpling dough.

  • 7

    Drop small spoonfuls of the dumpling dough into the simmering stew. Cover the pot and let the dumplings steam for 8 minutes until they are cooked through.

  • 8

    Stir in the fresh spinach just before serving and adjust seasoning if needed. Serve hot and enjoy!