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

A comforting bowl of herb-infused chicken noodle soup loaded with roasted chicken, fresh vegetables, and whole wheat noodles. The gentle simmer of aromatic herbs and a drizzle of olive oil ties all the flavors together for a satisfying, nutrient-packed meal.

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NUTRITION

392kcal
Protein
41.5g
Fat
9.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz roasted Chicken Breast

1/2 cup diced Zucchini

1 medium Carrot, diced

1 stalk Celery, chopped

1 cup Low Sodium Chicken Broth

1/2 cup cooked Whole Wheat Egg Noodles

1/4 small Onion, diced

1 clove Garlic, minced

1 tsp Olive Oil

1 tsp Mixed Herbs (rosemary, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and roast the chicken breast with a drizzle of olive oil and a sprinkle of salt, pepper, and mixed herbs until cooked through (about 20-25 minutes). Once done, shred or dice the chicken.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and soft.

  • 3

    Add the diced carrot, celery, and zucchini to the pot. Sauté for about 3-4 minutes until slightly tender.

  • 4

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Allow the vegetables to soften further for about 5 minutes.

  • 5

    Stir in the cooked whole wheat egg noodles and the roasted chicken. Let the soup simmer for another 2-3 minutes to blend the flavors.

  • 6

    Season with salt, pepper, and additional mixed herbs as desired. Serve hot and enjoy your nourishing bowl of herb-roasted 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

A comforting bowl of herb-infused chicken noodle soup loaded with roasted chicken, fresh vegetables, and whole wheat noodles. The gentle simmer of aromatic herbs and a drizzle of olive oil ties all the flavors together for a satisfying, nutrient-packed meal.

NUTRITION

392kcal
Protein
41.5g
Fat
9.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz roasted Chicken Breast

1/2 cup diced Zucchini

1 medium Carrot, diced

1 stalk Celery, chopped

1 cup Low Sodium Chicken Broth

1/2 cup cooked Whole Wheat Egg Noodles

1/4 small Onion, diced

1 clove Garlic, minced

1 tsp Olive Oil

1 tsp Mixed Herbs (rosemary, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and roast the chicken breast with a drizzle of olive oil and a sprinkle of salt, pepper, and mixed herbs until cooked through (about 20-25 minutes). Once done, shred or dice the chicken.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and soft.

  • 3

    Add the diced carrot, celery, and zucchini to the pot. Sauté for about 3-4 minutes until slightly tender.

  • 4

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Allow the vegetables to soften further for about 5 minutes.

  • 5

    Stir in the cooked whole wheat egg noodles and the roasted chicken. Let the soup simmer for another 2-3 minutes to blend the flavors.

  • 6

    Season with salt, pepper, and additional mixed herbs as desired. Serve hot and enjoy your nourishing bowl of herb-roasted chicken and vegetable noodle soup.