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

Savor the comforting warmth of this herb-roasted chicken and vegetable noodle soup, featuring tender roasted chicken, a medley of fresh vegetables, and wholesome whole wheat noodles immersed in a fragrant broth. Perfectly balanced to fuel your day with clean, hearty flavors.

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NUTRITION

342kcal
Protein
38.5g
Fat
9.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (roasted)

1/2 cup Whole Wheat Noodles (cooked)

1/2 cup Carrot, diced

1/2 cup Celery, diced

1/4 cup Yellow Onion, diced

1 clove Garlic, minced

1 cup Chicken Broth

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly brush the chicken breast with olive oil, season with salt, pepper, rosemary, and thyme, and roast until cooked through (approximately 20-25 minutes). Once done, let it rest and then shred or cube the chicken.

  • 2

    Heat a large pot over medium heat and add a small drizzle of olive oil. Sauté the diced onions, garlic, carrots, and celery until they begin to soften, about 5-7 minutes.

  • 3

    Pour in the chicken broth and bring the mixture to a simmer. Add the roasted chicken to the pot.

  • 4

    Add the whole wheat noodles to the simmering soup and cook according to package instructions until al dente (typically 6-8 minutes).

  • 5

    Adjust seasoning with salt and black pepper, stir well, and simmer for an additional minute to blend the flavors.

  • 6

    Ladle the soup into bowls and garnish with additional fresh herbs if desired. Serve warm.

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

Savor the comforting warmth of this herb-roasted chicken and vegetable noodle soup, featuring tender roasted chicken, a medley of fresh vegetables, and wholesome whole wheat noodles immersed in a fragrant broth. Perfectly balanced to fuel your day with clean, hearty flavors.

NUTRITION

342kcal
Protein
38.5g
Fat
9.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (roasted)

1/2 cup Whole Wheat Noodles (cooked)

1/2 cup Carrot, diced

1/2 cup Celery, diced

1/4 cup Yellow Onion, diced

1 clove Garlic, minced

1 cup Chicken Broth

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly brush the chicken breast with olive oil, season with salt, pepper, rosemary, and thyme, and roast until cooked through (approximately 20-25 minutes). Once done, let it rest and then shred or cube the chicken.

  • 2

    Heat a large pot over medium heat and add a small drizzle of olive oil. Sauté the diced onions, garlic, carrots, and celery until they begin to soften, about 5-7 minutes.

  • 3

    Pour in the chicken broth and bring the mixture to a simmer. Add the roasted chicken to the pot.

  • 4

    Add the whole wheat noodles to the simmering soup and cook according to package instructions until al dente (typically 6-8 minutes).

  • 5

    Adjust seasoning with salt and black pepper, stir well, and simmer for an additional minute to blend the flavors.

  • 6

    Ladle the soup into bowls and garnish with additional fresh herbs if desired. Serve warm.