Creamy Wild Rice and Roasted Vegetable Soup

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

Creamy Wild Rice and Roasted Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Wild Rice and Roasted Vegetable Soup

Savor a warming bowl of creamy wild rice and roasted vegetable soup featuring tender shredded chicken, hearty cannellini beans, and an array of roasted seasonal vegetables. This comforting medley is enriched with a splash of low-fat half and half and aromatic herbs, making it a deliciously balanced meal perfect for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

526kcal
Protein
42.3g
Fat
9.5g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Wild Rice (approximately 92g)

1 cup roasted mixed vegetables (approximately 120g)

1/2 cup Cannellini Beans (approximately 130g)

3 oz shredded Chicken Breast (approximately 85g)

1/4 cup Low-Fat Half and Half (approximately 60g)

1 cup Low-Sodium Vegetable Broth (240g)

1 teaspoon Olive Oil (4.5g)

1 Garlic clove

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped mixed vegetables (bell pepper, zucchini, carrots, onions) with olive oil, garlic (minced), salt, pepper, and dried thyme. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    In a saucepan, combine the roasted vegetables, cooked wild rice, cannellini beans, and vegetable broth. Bring to a gentle simmer over medium heat.

  • 3

    Stir in the shredded chicken breast and low-fat half and half, ensuring the soup becomes creamy. Allow the soup to heat through for an additional 5-7 minutes.

  • 4

    Taste and adjust the seasoning with additional salt and pepper if needed.

  • 5

    Ladle the soup into bowls and serve hot, enjoying a balanced and comforting meal.

Creamy Wild Rice and Roasted Vegetable Soup

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

Creamy Wild Rice and Roasted Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Wild Rice and Roasted Vegetable Soup

Savor a warming bowl of creamy wild rice and roasted vegetable soup featuring tender shredded chicken, hearty cannellini beans, and an array of roasted seasonal vegetables. This comforting medley is enriched with a splash of low-fat half and half and aromatic herbs, making it a deliciously balanced meal perfect for dinner.

NUTRITION

526kcal
Protein
42.3g
Fat
9.5g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Wild Rice (approximately 92g)

1 cup roasted mixed vegetables (approximately 120g)

1/2 cup Cannellini Beans (approximately 130g)

3 oz shredded Chicken Breast (approximately 85g)

1/4 cup Low-Fat Half and Half (approximately 60g)

1 cup Low-Sodium Vegetable Broth (240g)

1 teaspoon Olive Oil (4.5g)

1 Garlic clove

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped mixed vegetables (bell pepper, zucchini, carrots, onions) with olive oil, garlic (minced), salt, pepper, and dried thyme. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    In a saucepan, combine the roasted vegetables, cooked wild rice, cannellini beans, and vegetable broth. Bring to a gentle simmer over medium heat.

  • 3

    Stir in the shredded chicken breast and low-fat half and half, ensuring the soup becomes creamy. Allow the soup to heat through for an additional 5-7 minutes.

  • 4

    Taste and adjust the seasoning with additional salt and pepper if needed.

  • 5

    Ladle the soup into bowls and serve hot, enjoying a balanced and comforting meal.