Creamy Spanish-Style Chicken and Rice Soup

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

Creamy Spanish-Style Chicken and Rice Soup

YOUR SOLIN GENERATED RECIPE

Creamy Spanish-Style Chicken and Rice Soup

Enjoy a warm, comforting bowl of Spanish-inspired chicken and rice soup that features tender chicken breast, vibrant vegetables, and a creamy, lightly spiced broth. Each spoonful delivers a balanced mix of protein, carbs, and a hint of smoky paprika for a delightful flavor twist.

Try 7 days free, then $12.99 / mo.

NUTRITION

464kcal
Protein
39.5g
Fat
11.6g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Dry White Rice

1 cup Low-Sodium Chicken Broth

1/4 medium Onion

1/4 medium Red Bell Pepper

1 clove Garlic

1/2 cup Diced Tomatoes

1 tsp Olive Oil

1/4 cup Reduced-Fat Half-and-Half

1/2 cup Spinach

1 tsp Smoked Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the onion, red bell pepper, and garlic finely.

  • 2

    In a medium soup pot, heat the olive oil over medium heat. Sauté the diced onion, red bell pepper, and garlic until softened, about 3-4 minutes.

  • 3

    Add the bite-sized pieces of chicken breast to the pot and cook until lightly browned on all sides.

  • 4

    Stir in the smoked paprika and diced tomatoes, then pour in the chicken broth.

  • 5

    Bring the mixture to a simmer and add the dry rice. Cover and let cook for 15-20 minutes, until the rice is tender and the chicken is fully cooked.

  • 6

    Reduce the heat and stir in the reduced-fat half-and-half and spinach. Let the soup heat through for another 2-3 minutes without boiling to maintain the creaminess.

  • 7

    Season with salt and pepper to taste, and serve warm.

Creamy Spanish-Style Chicken and Rice Soup

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

Creamy Spanish-Style Chicken and Rice Soup

YOUR SOLIN GENERATED RECIPE

Creamy Spanish-Style Chicken and Rice Soup

Enjoy a warm, comforting bowl of Spanish-inspired chicken and rice soup that features tender chicken breast, vibrant vegetables, and a creamy, lightly spiced broth. Each spoonful delivers a balanced mix of protein, carbs, and a hint of smoky paprika for a delightful flavor twist.

NUTRITION

464kcal
Protein
39.5g
Fat
11.6g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Dry White Rice

1 cup Low-Sodium Chicken Broth

1/4 medium Onion

1/4 medium Red Bell Pepper

1 clove Garlic

1/2 cup Diced Tomatoes

1 tsp Olive Oil

1/4 cup Reduced-Fat Half-and-Half

1/2 cup Spinach

1 tsp Smoked Paprika

PREPARATION

  • 1

    Dice the onion, red bell pepper, and garlic finely.

  • 2

    In a medium soup pot, heat the olive oil over medium heat. Sauté the diced onion, red bell pepper, and garlic until softened, about 3-4 minutes.

  • 3

    Add the bite-sized pieces of chicken breast to the pot and cook until lightly browned on all sides.

  • 4

    Stir in the smoked paprika and diced tomatoes, then pour in the chicken broth.

  • 5

    Bring the mixture to a simmer and add the dry rice. Cover and let cook for 15-20 minutes, until the rice is tender and the chicken is fully cooked.

  • 6

    Reduce the heat and stir in the reduced-fat half-and-half and spinach. Let the soup heat through for another 2-3 minutes without boiling to maintain the creaminess.

  • 7

    Season with salt and pepper to taste, and serve warm.