Creamy Chicken and Vegetable Soup with Light Herb Dumplings

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

Creamy Chicken and Vegetable Soup with Light Herb Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Light Herb Dumplings

A comforting bowl of creamy chicken and vegetable soup accented with delicate herb dumplings. Tender chicken, fresh vegetables, and a light creamy broth come together in a satisfying meal that warms and nourishes without excess calories, perfect for any time of day.

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NUTRITION

333kcal
Protein
39.9g
Fat
3.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Peas

1/4 medium Onion

1/4 cup Skim Milk

2 tbsp Whole Wheat Flour

1 large Egg White

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Cube the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

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

  • 3

    In a large pot over medium heat, sauté the chopped onions in a splash of water or a minimal amount of cooking spray until translucent.

  • 4

    Add the carrots and celery and cook for another 3-4 minutes until slightly softened.

  • 5

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

  • 6

    Add the chicken cubes and frozen peas to the pot, and let simmer until the chicken is cooked through, approximately 8-10 minutes.

  • 7

    Stir in the skim milk to create a creamy base and adjust seasoning with salt and pepper.

  • 8

    For the herb dumplings, in a small bowl combine the whole wheat flour, egg white, and chopped fresh parsley. Mix until it forms a slightly sticky dough.

  • 9

    Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and allow the dumplings to cook for 8-10 minutes until they puff up and are cooked through.

  • 10

    Taste and adjust seasoning if necessary, then serve warm.

Creamy Chicken and Vegetable Soup with Light Herb Dumplings

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

Creamy Chicken and Vegetable Soup with Light Herb Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup with Light Herb Dumplings

A comforting bowl of creamy chicken and vegetable soup accented with delicate herb dumplings. Tender chicken, fresh vegetables, and a light creamy broth come together in a satisfying meal that warms and nourishes without excess calories, perfect for any time of day.

NUTRITION

333kcal
Protein
39.9g
Fat
3.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Peas

1/4 medium Onion

1/4 cup Skim Milk

2 tbsp Whole Wheat Flour

1 large Egg White

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Cube the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

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

  • 3

    In a large pot over medium heat, sauté the chopped onions in a splash of water or a minimal amount of cooking spray until translucent.

  • 4

    Add the carrots and celery and cook for another 3-4 minutes until slightly softened.

  • 5

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

  • 6

    Add the chicken cubes and frozen peas to the pot, and let simmer until the chicken is cooked through, approximately 8-10 minutes.

  • 7

    Stir in the skim milk to create a creamy base and adjust seasoning with salt and pepper.

  • 8

    For the herb dumplings, in a small bowl combine the whole wheat flour, egg white, and chopped fresh parsley. Mix until it forms a slightly sticky dough.

  • 9

    Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and allow the dumplings to cook for 8-10 minutes until they puff up and are cooked through.

  • 10

    Taste and adjust seasoning if necessary, then serve warm.