Herb-Spiced Chicken Vegetable Soup

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

Herb-Spiced Chicken Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Vegetable Soup

A comforting bowl of chicken vegetable soup enlivened with a mix of herbs and spices. Tender chicken breast mingles with a medley of garden-fresh vegetables and a hint of olive oil to create a nourishing meal that's both satisfying and flavorful. Ideal for any meal of the day.

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NUTRITION

385kcal
Protein
35.1g
Fat
8.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 medium Onion

1 clove Garlic

1 cup Low Sodium Chicken Broth

1 cup Kale

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into small cubes and season lightly with salt, pepper, and mixed dried herbs.

  • 2

    Chop the carrot, celery, onion, and garlic finely.

  • 3

    Heat olive oil in a medium pot over medium heat. Sauté the garlic and onions until translucent.

  • 4

    Add the diced chicken and continue cooking until the chicken is lightly browned on all sides.

  • 5

    Mix in the carrot and celery, and cook for another 2-3 minutes to soften slightly.

  • 6

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

  • 7

    Add kale and cook until wilted, about 3-4 minutes.

  • 8

    Stir in the cooked quinoa and adjust seasoning with salt and pepper.

  • 9

    Let simmer for a couple more minutes to allow flavors to meld. Serve hot.

Herb-Spiced Chicken Vegetable Soup

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

Herb-Spiced Chicken Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Vegetable Soup

A comforting bowl of chicken vegetable soup enlivened with a mix of herbs and spices. Tender chicken breast mingles with a medley of garden-fresh vegetables and a hint of olive oil to create a nourishing meal that's both satisfying and flavorful. Ideal for any meal of the day.

NUTRITION

385kcal
Protein
35.1g
Fat
8.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 medium Onion

1 clove Garlic

1 cup Low Sodium Chicken Broth

1 cup Kale

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into small cubes and season lightly with salt, pepper, and mixed dried herbs.

  • 2

    Chop the carrot, celery, onion, and garlic finely.

  • 3

    Heat olive oil in a medium pot over medium heat. Sauté the garlic and onions until translucent.

  • 4

    Add the diced chicken and continue cooking until the chicken is lightly browned on all sides.

  • 5

    Mix in the carrot and celery, and cook for another 2-3 minutes to soften slightly.

  • 6

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

  • 7

    Add kale and cook until wilted, about 3-4 minutes.

  • 8

    Stir in the cooked quinoa and adjust seasoning with salt and pepper.

  • 9

    Let simmer for a couple more minutes to allow flavors to meld. Serve hot.