Herb-Roasted Chicken and Vegetable Soup

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

Herb-Roasted Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Soup

Savor the comforting bowl of herb-roasted chicken and vegetable soup, where tender chicken, fresh garden vegetables, and aromatic herbs come together in a light yet satisfying broth. This nourishing bowl is perfect any time of day, offering a balanced blend of lean protein, vibrant flavors, and a warming, rustic appeal.

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NUTRITION

403kcal
Protein
39.5g
Fat
10.1g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

2 Celery Stalks (80g)

1/4 medium Onion (40g)

1 Garlic Clove

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Diced Tomatoes (120g)

1 tsp Olive Oil (4.5g)

1/2 cup Cooked Quinoa (93g)

1 tbsp Fresh Thyme and Rosemary

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rub the chicken breast with a teaspoon of olive oil, a pinch of salt, and a mix of chopped fresh thyme and rosemary.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Once done, let it rest and then shred or dice into bite-size pieces.

  • 3

    While the chicken is roasting, prepare your soup base. In a large pot over medium heat, sauté chopped carrots, celery, and onion with minced garlic until the vegetables soften, about 5-7 minutes.

  • 4

    Add the low-sodium chicken broth, diced tomatoes, and bring the mixture to a simmer.

  • 5

    Stir in the cooked quinoa and add the roasted chicken pieces. Let the soup simmer for another 5 minutes to marry the flavors.

  • 6

    Taste and adjust seasonings as needed. Serve hot and enjoy your hearty, balanced bowl of herb-roasted chicken and vegetable soup.

Herb-Roasted Chicken and Vegetable Soup

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

Herb-Roasted Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Soup

Savor the comforting bowl of herb-roasted chicken and vegetable soup, where tender chicken, fresh garden vegetables, and aromatic herbs come together in a light yet satisfying broth. This nourishing bowl is perfect any time of day, offering a balanced blend of lean protein, vibrant flavors, and a warming, rustic appeal.

NUTRITION

403kcal
Protein
39.5g
Fat
10.1g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

2 Celery Stalks (80g)

1/4 medium Onion (40g)

1 Garlic Clove

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Diced Tomatoes (120g)

1 tsp Olive Oil (4.5g)

1/2 cup Cooked Quinoa (93g)

1 tbsp Fresh Thyme and Rosemary

PREPARATION

  • 1

    Preheat the oven to 400°F. Rub the chicken breast with a teaspoon of olive oil, a pinch of salt, and a mix of chopped fresh thyme and rosemary.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Once done, let it rest and then shred or dice into bite-size pieces.

  • 3

    While the chicken is roasting, prepare your soup base. In a large pot over medium heat, sauté chopped carrots, celery, and onion with minced garlic until the vegetables soften, about 5-7 minutes.

  • 4

    Add the low-sodium chicken broth, diced tomatoes, and bring the mixture to a simmer.

  • 5

    Stir in the cooked quinoa and add the roasted chicken pieces. Let the soup simmer for another 5 minutes to marry the flavors.

  • 6

    Taste and adjust seasonings as needed. Serve hot and enjoy your hearty, balanced bowl of herb-roasted chicken and vegetable soup.