YOUR SOLIN GENERATED RECIPE
Creamy Herb Chicken and Dumplings
Sautéed chicken and garden vegetables simmered in a velvety herb broth, topped with light whole wheat dumplings that soak up the savory flavors.
INGREDIENTS
4 oz chicken breast
0.5 cup carrots
0.5 cup celery
0.5 cup onion
1 cup chicken bone broth
0.3 cup plain non-fat Greek yogurt
1 tsp olive oil
0.25 cup whole wheat flour
0.25 tsp baking powder
0.5 tsp dried thyme
0.5 tsp dried rosemary
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large pot over medium heat and sauté the diced onion, celery, and carrots until they begin to soften.
Add the cubed chicken breast to the pot and cook until the outside is golden brown and no longer pink.
Pour in the chicken bone broth along with the dried thyme and rosemary, then bring the mixture to a gentle simmer.
In a small bowl, whisk together the whole wheat flour, baking powder, sea salt, black pepper, and 1 tablespoon of the Greek yogurt to form a thick dough.
Drop small spoonfuls of the dough onto the surface of the simmering broth, then cover the pot with a tight-fitting lid.
Steam the dumplings for about 10 minutes until they are puffed and cooked through, then gently stir in the remaining Greek yogurt to create a velvety finish.