Herb-Roasted Chicken Quinoa Soup

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

Herb-Roasted Chicken Quinoa Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Soup

Savor a comforting bowl of herb-roasted chicken quinoa soup, brimming with tender shredded chicken, nutritious quinoa, and garden-fresh veggies all infused with aromatic herbs. This wholesome, balanced meal is perfect for any time of day, providing satisfying flavors with every spoonful.

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NUTRITION

402kcal
Protein
41.4g
Fat
10.6g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Carrot

1 stalk Celery

1/4 cup chopped Onion

1 cup Vegetable Broth

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rub the chicken breast with a bit of olive oil, mixed herbs, salt, and pepper. Roast in the oven for about 20-25 minutes until cooked through, then shred or dice once cooled.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion, carrot, and celery until they begin to soften, about 5 minutes.

  • 3

    Add the shredded chicken and vegetable broth to the pot. Bring to a gentle simmer.

  • 4

    Stir in the cooked quinoa and allow the soup to heat through for an additional 5 minutes, letting the flavors meld.

  • 5

    Taste and adjust seasonings with salt, pepper, and extra herbs if desired. Serve hot and enjoy your hearty, nutrient-packed soup.

Herb-Roasted Chicken Quinoa Soup

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

Herb-Roasted Chicken Quinoa Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Soup

Savor a comforting bowl of herb-roasted chicken quinoa soup, brimming with tender shredded chicken, nutritious quinoa, and garden-fresh veggies all infused with aromatic herbs. This wholesome, balanced meal is perfect for any time of day, providing satisfying flavors with every spoonful.

NUTRITION

402kcal
Protein
41.4g
Fat
10.6g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Carrot

1 stalk Celery

1/4 cup chopped Onion

1 cup Vegetable Broth

1 tsp Olive Oil

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Rub the chicken breast with a bit of olive oil, mixed herbs, salt, and pepper. Roast in the oven for about 20-25 minutes until cooked through, then shred or dice once cooled.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion, carrot, and celery until they begin to soften, about 5 minutes.

  • 3

    Add the shredded chicken and vegetable broth to the pot. Bring to a gentle simmer.

  • 4

    Stir in the cooked quinoa and allow the soup to heat through for an additional 5 minutes, letting the flavors meld.

  • 5

    Taste and adjust seasonings with salt, pepper, and extra herbs if desired. Serve hot and enjoy your hearty, nutrient-packed soup.