Name: Herb-Roasted Chicken and Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Carrot; 1 stalk Celery; 1/4 medium Onion; 1 clove Garlic; 1 cup Chicken Broth; 1 tsp Olive Oil; 1 cup Spinach; 1 tbsp Mixed Herbs (Thyme, Parsley)

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Soup

Enjoy a warm and comforting bowl of herb-roasted chicken and vegetable soup, brimming with tender chicken, lightly roasted seasonal vegetables, and a hint of aromatic herbs, perfect for a nourishing meal any time of day.

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NUTRITION

Protein

42.5g

Fat

8.7g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Chicken Broth

1 tsp Olive Oil

1 cup Spinach

1 tbsp Mixed Herbs (Thyme, Parsley)

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PREPARATION

1
Preheat your oven to 400°F. Lightly toss the chicken breast with olive oil, salt, pepper, and half of the mixed herbs.
2
Place the seasoned chicken breast on a baking tray and roast in the oven for 15-20 minutes until cooked through.
3
While the chicken is roasting, chop the carrot, celery, and onion into bite-sized pieces and mince the garlic.
4
In a medium pot, heat a small splash of olive oil over medium heat. Sauté the chopped vegetables and garlic for 3-4 minutes until they begin to soften.
5
Add the chicken broth to the pot and bring to a simmer. Stir in the remaining mixed herbs.
6
Once the chicken is roasted, shred or dice it into small pieces and add to the simmering soup.
7
Add spinach to the pot and let it wilt for an additional 2 minutes. Season with salt and pepper to taste.
8
Serve hot and enjoy your hearty, herb-infused chicken and vegetable soup.