Creamy Herb-Roasted Chicken and Wild Rice Soup

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

Creamy Herb-Roasted Chicken and Wild Rice Soup

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken and Wild Rice Soup

Savor the comforting warmth of roasted chicken mingled with nutty wild rice and a medley of aromatic vegetables in a creamy, herb-infused broth. This hearty soup offers a satisfying blend of tender chicken, vibrant carrots, celery, and onion, all lifted by a touch of low-fat Greek yogurt for a silky finish.

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NUTRITION

393kcal
Protein
43.4g
Fat
9.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz roasted Chicken Breast

1/2 cup cooked Wild Rice

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 cup Low Sodium Chicken Broth

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chicken breast with a drizzle of olive oil, salt, pepper, and a sprinkle of the fresh herbs, then roast until cooked through, about 20-25 minutes. Once cooled, chop into bite-size pieces.

  • 2

    In a large pot, heat a teaspoon of olive oil over medium heat. Add the chopped onion, diced carrot, and celery. Sauté until the vegetables begin to soften, around 5 minutes.

  • 3

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

  • 4

    Stir in the cooked wild rice and roasted chicken pieces. Allow the mixture to simmer for another 5 minutes for the flavors to meld.

  • 5

    Reduce the heat and stir in the low-fat Greek yogurt to create a creamy texture. Add the remaining fresh herbs and adjust seasoning with salt and pepper.

  • 6

    Continue warming gently without boiling to prevent curdling the yogurt, then serve hot.

Creamy Herb-Roasted Chicken and Wild Rice Soup

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

Creamy Herb-Roasted Chicken and Wild Rice Soup

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken and Wild Rice Soup

Savor the comforting warmth of roasted chicken mingled with nutty wild rice and a medley of aromatic vegetables in a creamy, herb-infused broth. This hearty soup offers a satisfying blend of tender chicken, vibrant carrots, celery, and onion, all lifted by a touch of low-fat Greek yogurt for a silky finish.

NUTRITION

393kcal
Protein
43.4g
Fat
9.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz roasted Chicken Breast

1/2 cup cooked Wild Rice

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 cup Low Sodium Chicken Broth

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chicken breast with a drizzle of olive oil, salt, pepper, and a sprinkle of the fresh herbs, then roast until cooked through, about 20-25 minutes. Once cooled, chop into bite-size pieces.

  • 2

    In a large pot, heat a teaspoon of olive oil over medium heat. Add the chopped onion, diced carrot, and celery. Sauté until the vegetables begin to soften, around 5 minutes.

  • 3

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

  • 4

    Stir in the cooked wild rice and roasted chicken pieces. Allow the mixture to simmer for another 5 minutes for the flavors to meld.

  • 5

    Reduce the heat and stir in the low-fat Greek yogurt to create a creamy texture. Add the remaining fresh herbs and adjust seasoning with salt and pepper.

  • 6

    Continue warming gently without boiling to prevent curdling the yogurt, then serve hot.