YOUR SOLIN GENERATED RECIPE
Creamy Herb Chicken and Dumplings
Sautéed chicken and vegetables simmered in a velvety herb-infused broth with light, pillowy dumplings that melt in your mouth.
INGREDIENTS
3.75 oz Chicken breast
0.5 cup Carrots
0.5 cup Celery
0.25 cup Yellow onion
0.5 tsp Extra virgin olive oil
1.5 cup Low-sodium chicken broth
0.25 tsp Dried thyme
0.25 tsp Dried rosemary
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Whole wheat flour
0.25 tsp Baking powder
0.25 cup Plain Greek yogurt
0.25 cup Frozen peas
PREPARATION
Dice the chicken breast into bite-sized pieces and finely chop the carrots, celery, and onion.
Heat the olive oil in a medium pot over medium-high heat and sauté the chicken until browned on all sides.
Add the carrots, celery, and onion to the pot, cooking for 5 minutes until the vegetables begin to soften.
Pour in the chicken broth, thyme, rosemary, sea salt, and black pepper, then bring the mixture to a gentle simmer.
In a small mixing bowl, combine the whole wheat flour and baking powder, then stir in 2 tablespoons of the Greek yogurt to form a soft dough.
Drop small spoonfuls of the dough into the simmering broth, cover the pot with a lid, and steam for 10 minutes without opening.
Remove the lid, stir in the frozen peas and the remaining Greek yogurt to thicken the sauce, and serve immediately.