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.

Herb-Roasted Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Noodle Soup

This comforting soup brings together tender herb-roasted chicken, vibrant vegetables, and hearty whole wheat noodles in a savory, aromatic broth. A satisfying bowl that's both nourishing and delicious, perfect for any meal of the day.

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NUTRITION

371kcal
Protein
38.1g
Fat
7.3g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 medium Zucchini

1 medium Carrot

1 Celery Stalk

1/2 medium Yellow Onion

2 cups Low Sodium Chicken Broth

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Mixed Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rub the chicken breast with a little olive oil, mixed Italian herbs, salt, and pepper.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until cooked through. Once done, let it cool slightly and shred or dice into bite-sized pieces.

  • 3

    While the chicken roasts, prepare the vegetables. Dice the zucchini, carrot, celery, and half onion.

  • 4

    In a large pot, heat the remaining olive oil over medium heat. Sauté the diced onion until softened, then add carrot and celery. Cook for 3-4 minutes.

  • 5

    Add the diced zucchini to the pot and stir for an additional 2 minutes.

  • 6

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

  • 7

    Add the cooked whole wheat pasta to the pot and allow it to heat through for about 2 minutes.

  • 8

    Stir in the shredded chicken and adjust seasoning with salt and pepper as needed.

  • 9

    Serve hot and enjoy your hearty, herb-infused chicken and vegetable noodle soup.

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.

Herb-Roasted Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Noodle Soup

This comforting soup brings together tender herb-roasted chicken, vibrant vegetables, and hearty whole wheat noodles in a savory, aromatic broth. A satisfying bowl that's both nourishing and delicious, perfect for any meal of the day.

NUTRITION

371kcal
Protein
38.1g
Fat
7.3g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 medium Zucchini

1 medium Carrot

1 Celery Stalk

1/2 medium Yellow Onion

2 cups Low Sodium Chicken Broth

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Mixed Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rub the chicken breast with a little olive oil, mixed Italian herbs, salt, and pepper.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until cooked through. Once done, let it cool slightly and shred or dice into bite-sized pieces.

  • 3

    While the chicken roasts, prepare the vegetables. Dice the zucchini, carrot, celery, and half onion.

  • 4

    In a large pot, heat the remaining olive oil over medium heat. Sauté the diced onion until softened, then add carrot and celery. Cook for 3-4 minutes.

  • 5

    Add the diced zucchini to the pot and stir for an additional 2 minutes.

  • 6

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

  • 7

    Add the cooked whole wheat pasta to the pot and allow it to heat through for about 2 minutes.

  • 8

    Stir in the shredded chicken and adjust seasoning with salt and pepper as needed.

  • 9

    Serve hot and enjoy your hearty, herb-infused chicken and vegetable noodle soup.