Herb-Loaded Chicken Soup with Root Vegetables

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

Herb-Loaded Chicken Soup with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Loaded Chicken Soup with Root Vegetables

Savor a rustic, comforting bowl of chicken soup that brims with finely chopped root vegetables and the vibrant aromas of fresh herbs. This hearty yet light soup features tender chicken breast, sweet carrots, parsnips, and celery, all simmered in a flavorful low-sodium chicken broth. A touch of olive oil and a medley of thyme and rosemary intensify the broth, making it a nourishing meal perfect for any time of day.

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NUTRITION

396kcal
Protein
43.2g
Fat
9.5g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 medium Yellow Onion

2 cloves Garlic

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

Pinch Fresh Rosemary

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped yellow onion and garlic; sauté until they soften and become fragrant.

  • 3

    Cube the chicken breast and add to the pan, cooking until lightly browned on all sides.

  • 4

    Add chopped carrot, parsnip, and celery to the pan. Stir to combine with the chicken.

  • 5

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

  • 6

    Add fresh thyme and a pinch of rosemary, then season with salt and pepper to taste.

  • 7

    Allow the soup to simmer gently for 15-20 minutes until the vegetables are tender and the flavors meld.

  • 8

    Taste and adjust seasoning as desired before serving hot.

Herb-Loaded Chicken Soup with Root Vegetables

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

Herb-Loaded Chicken Soup with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Loaded Chicken Soup with Root Vegetables

Savor a rustic, comforting bowl of chicken soup that brims with finely chopped root vegetables and the vibrant aromas of fresh herbs. This hearty yet light soup features tender chicken breast, sweet carrots, parsnips, and celery, all simmered in a flavorful low-sodium chicken broth. A touch of olive oil and a medley of thyme and rosemary intensify the broth, making it a nourishing meal perfect for any time of day.

NUTRITION

396kcal
Protein
43.2g
Fat
9.5g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 medium Yellow Onion

2 cloves Garlic

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

Pinch Fresh Rosemary

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped yellow onion and garlic; sauté until they soften and become fragrant.

  • 3

    Cube the chicken breast and add to the pan, cooking until lightly browned on all sides.

  • 4

    Add chopped carrot, parsnip, and celery to the pan. Stir to combine with the chicken.

  • 5

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

  • 6

    Add fresh thyme and a pinch of rosemary, then season with salt and pepper to taste.

  • 7

    Allow the soup to simmer gently for 15-20 minutes until the vegetables are tender and the flavors meld.

  • 8

    Taste and adjust seasoning as desired before serving hot.