Hearty 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.

Hearty Herb-Roasted Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Roasted Chicken and Vegetable Noodle Soup

Savor a comforting bowl of herb-roasted chicken soup, brimming with tender chicken, vibrant vegetables, and whole wheat noodles. The aromatic medley of rosemary, thyme, and bay leaves elevates this classic soup, making it a warm embrace in a bowl that's perfectly balanced in flavor and nutrition.

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NUTRITION

426kcal
Protein
42.5g
Fat
9.2g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

2 cloves Garlic

1/2 cup Whole Wheat Noodles (cooked)

2 cups Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary, Thyme, Bay Leaf)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Season the chicken breast with a pinch of salt, pepper, and half of the mixed herbs.

  • 2

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes until cooked through. Once done, let it rest before shredding into bite-sized pieces.

  • 3

    Meanwhile, chop the carrot, celery, and onion into small, uniform pieces. Mince the garlic cloves.

  • 4

    Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant and translucent.

  • 5

    Add the chopped carrot and celery to the pot and cook for an additional 4-5 minutes.

  • 6

    Pour in the chicken broth and bring to a gentle simmer. Add the remaining herbs, and allow the vegetables to soften for about 10 minutes.

  • 7

    Stir in the whole wheat noodles and shredded chicken. Simmer for another 5 minutes until the noodles are tender.

  • 8

    Taste and adjust seasoning if necessary. Serve hot and enjoy your hearty, herb-roasted chicken and vegetable noodle soup.

Hearty 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.

Hearty Herb-Roasted Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Roasted Chicken and Vegetable Noodle Soup

Savor a comforting bowl of herb-roasted chicken soup, brimming with tender chicken, vibrant vegetables, and whole wheat noodles. The aromatic medley of rosemary, thyme, and bay leaves elevates this classic soup, making it a warm embrace in a bowl that's perfectly balanced in flavor and nutrition.

NUTRITION

426kcal
Protein
42.5g
Fat
9.2g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

2 cloves Garlic

1/2 cup Whole Wheat Noodles (cooked)

2 cups Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary, Thyme, Bay Leaf)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Season the chicken breast with a pinch of salt, pepper, and half of the mixed herbs.

  • 2

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes until cooked through. Once done, let it rest before shredding into bite-sized pieces.

  • 3

    Meanwhile, chop the carrot, celery, and onion into small, uniform pieces. Mince the garlic cloves.

  • 4

    Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant and translucent.

  • 5

    Add the chopped carrot and celery to the pot and cook for an additional 4-5 minutes.

  • 6

    Pour in the chicken broth and bring to a gentle simmer. Add the remaining herbs, and allow the vegetables to soften for about 10 minutes.

  • 7

    Stir in the whole wheat noodles and shredded chicken. Simmer for another 5 minutes until the noodles are tender.

  • 8

    Taste and adjust seasoning if necessary. Serve hot and enjoy your hearty, herb-roasted chicken and vegetable noodle soup.