Herb-Roasted Chicken and Vegetable Noodle Soup

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

Herb-Roasted Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Noodle Soup

A warming bowl of savory chicken soup featuring tender herb-roasted chicken, an array of fresh vegetables, and whole wheat noodles simmered in a fragrant low-sodium broth. Perfectly balanced for a healthy meal, this soup delights with its comforting aroma and nourishing flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

348kcal
Protein
41.7g
Fat
4.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Noodles

1 medium Carrot, sliced

1 stalk Celery, chopped

1/4 medium Onion, diced

1 cup Baby Spinach

1 cup Low-Sodium Chicken Broth

1 clove Garlic, minced

1/2 tsp Mixed Herbs (thyme & rosemary)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with a pinch of salt, pepper, and a dash of mixed herbs.

  • 2

    Roast the seasoned chicken in the oven for 20-25 minutes or until fully cooked and lightly golden. Once done, let it rest before shredding or dicing.

  • 3

    In a large pot, heat a splash of water or broth and sauté the minced garlic with diced onion, chopped celery, and sliced carrot until they begin to soften.

  • 4

    Add the low-sodium chicken broth to the pot and bring it to a simmer.

  • 5

    Stir in the whole wheat noodles and let them cook according to package directions, usually about 7-8 minutes.

  • 6

    Add the shredded/diced chicken and baby spinach to the broth. Allow the spinach to wilt and the flavors to meld together, about 2-3 minutes.

  • 7

    Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your nutritious, herb-infused chicken noodle soup.

Herb-Roasted Chicken and Vegetable Noodle Soup

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

Herb-Roasted Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Noodle Soup

A warming bowl of savory chicken soup featuring tender herb-roasted chicken, an array of fresh vegetables, and whole wheat noodles simmered in a fragrant low-sodium broth. Perfectly balanced for a healthy meal, this soup delights with its comforting aroma and nourishing flavors.

NUTRITION

348kcal
Protein
41.7g
Fat
4.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Noodles

1 medium Carrot, sliced

1 stalk Celery, chopped

1/4 medium Onion, diced

1 cup Baby Spinach

1 cup Low-Sodium Chicken Broth

1 clove Garlic, minced

1/2 tsp Mixed Herbs (thyme & rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with a pinch of salt, pepper, and a dash of mixed herbs.

  • 2

    Roast the seasoned chicken in the oven for 20-25 minutes or until fully cooked and lightly golden. Once done, let it rest before shredding or dicing.

  • 3

    In a large pot, heat a splash of water or broth and sauté the minced garlic with diced onion, chopped celery, and sliced carrot until they begin to soften.

  • 4

    Add the low-sodium chicken broth to the pot and bring it to a simmer.

  • 5

    Stir in the whole wheat noodles and let them cook according to package directions, usually about 7-8 minutes.

  • 6

    Add the shredded/diced chicken and baby spinach to the broth. Allow the spinach to wilt and the flavors to meld together, about 2-3 minutes.

  • 7

    Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your nutritious, herb-infused chicken noodle soup.