YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Stew with Fluffy Herb Dumplings
Enjoy a comforting bowl of creamy chicken and vegetable stew, enriched with tender chunks of chicken, colorful fresh vegetables, and a light, herb-infused broth. The star of the dish is the fluffy herb dumplings that add a delightful, tender texture, making this warming meal both satisfying and nourishing.
INGREDIENTS
4 oz Chicken Breast
1 medium Carrot
2 stalks Celery
1 medium Yellow Onion
2 cloves Garlic
2 cups Low-Sodium Chicken Broth
1/2 cup Unsweetened Almond Milk
2 tbsp Whole Wheat Flour
1 large Egg
2 tbsp Fresh Parsley
1 tsp Dried Thyme
Salt and Pepper to taste
PREPARATION
Dice the chicken breast into bite-sized pieces, and season lightly with salt and pepper.
Chop the carrot, celery, and onion into uniform pieces; mince the garlic.
Heat a non-stick pot over medium heat and lightly sauté the onions and garlic until translucent.
Add the diced chicken and cook until lightly browned on all sides.
Stir in the chopped carrots and celery, then sprinkle the whole wheat flour over the mixture. Cook for 1-2 minutes to toast the flour.
Pour in the low-sodium chicken broth and unsweetened almond milk, stirring constantly to combine and avoid lumps.
Add the dried thyme and adjust seasoning with salt and pepper. Bring to a simmer and let the stew cook for about 10 minutes until vegetables are tender.
For the herb dumplings, in a small bowl, whisk together the egg, chopped fresh parsley, a pinch of salt and some additional pepper.
Drop spoonfuls of the dumpling mixture onto the simmering stew. Cover the pot and let the dumplings steam for 8-10 minutes until they are puffed up and cooked through.
Once the dumplings are set and the stew has thickened slightly, remove from heat and serve hot.