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 heartwarming bowl of herb-infused chicken noodle soup loaded with tender roasted chicken, crisp garden vegetables, and whole wheat noodles, simmered in a savory chicken broth. This comforting dish pairs lean protein with nutrient-rich veggies and whole grains, offering a delicious balance of flavors perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
42g
Fat
9.5g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Noodles (cooked)

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 small Zucchini

1 cup Chicken Broth

1 clove Garlic

1 tbsp Mixed Herbs

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Brush the chicken breast lightly with olive oil and season with salt, pepper, and a pinch of mixed herbs.

  • 2

    Roast the chicken in a preheated oven for 15-18 minutes until fully cooked. Once done, let it rest and then shred or chop into bite-sized pieces.

  • 3

    While the chicken is roasting, prepare the vegetables. Dice the carrot, celery, onion, and zucchini. Mince the garlic.

  • 4

    In a large pot, heat a teaspoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant.

  • 5

    Add the carrots, celery, and zucchini to the pot and cook for another 3-4 minutes.

  • 6

    Pour in the chicken broth and bring to a simmer. Add the whole wheat noodles and let cook for about 7-8 minutes until tender.

  • 7

    Stir in the roasted chicken and mixed herbs. Adjust salt and pepper to taste.

  • 8

    Allow the soup to simmer for an additional 2 minutes to blend the flavors. Serve warm.

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 heartwarming bowl of herb-infused chicken noodle soup loaded with tender roasted chicken, crisp garden vegetables, and whole wheat noodles, simmered in a savory chicken broth. This comforting dish pairs lean protein with nutrient-rich veggies and whole grains, offering a delicious balance of flavors perfect for any meal of the day.

NUTRITION

401kcal
Protein
42g
Fat
9.5g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Noodles (cooked)

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 small Zucchini

1 cup Chicken Broth

1 clove Garlic

1 tbsp Mixed Herbs

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Brush the chicken breast lightly with olive oil and season with salt, pepper, and a pinch of mixed herbs.

  • 2

    Roast the chicken in a preheated oven for 15-18 minutes until fully cooked. Once done, let it rest and then shred or chop into bite-sized pieces.

  • 3

    While the chicken is roasting, prepare the vegetables. Dice the carrot, celery, onion, and zucchini. Mince the garlic.

  • 4

    In a large pot, heat a teaspoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant.

  • 5

    Add the carrots, celery, and zucchini to the pot and cook for another 3-4 minutes.

  • 6

    Pour in the chicken broth and bring to a simmer. Add the whole wheat noodles and let cook for about 7-8 minutes until tender.

  • 7

    Stir in the roasted chicken and mixed herbs. Adjust salt and pepper to taste.

  • 8

    Allow the soup to simmer for an additional 2 minutes to blend the flavors. Serve warm.