Rustic Chicken and Root Vegetable Soup

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

Rustic Chicken and Root Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Rustic Chicken and Root Vegetable Soup

Enjoy the hearty embrace of slow-simmered chicken mingling with a medley of tender root vegetables and aromatic herbs. This rustic soup offers a comforting bowl of nourishing flavors perfect for any time of day.

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NUTRITION

442kcal
Protein
40.3g
Fat
9.5g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup diced Carrot

1 cup diced Parsnip

1 cup chopped Celery

1/2 cup chopped Onion

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Heat the olive oil in a large soup pot over medium heat.

  • 2

    Add chopped onions and sauté until translucent.

  • 3

    Stir in the diced carrots, parsnips, and celery, cooking for 3-4 minutes until slightly softened.

  • 4

    Cut the chicken breast into bite-sized pieces and add to the pot. Sauté until the chicken is lightly browned on all sides.

  • 5

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

  • 6

    Season with salt and black pepper, then reduce the heat and let the soup simmer for 15-20 minutes until the vegetables are tender and the chicken is cooked through.

  • 7

    Taste for seasoning adjustments and serve hot.

Rustic Chicken and Root Vegetable Soup

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

Rustic Chicken and Root Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Rustic Chicken and Root Vegetable Soup

Enjoy the hearty embrace of slow-simmered chicken mingling with a medley of tender root vegetables and aromatic herbs. This rustic soup offers a comforting bowl of nourishing flavors perfect for any time of day.

NUTRITION

442kcal
Protein
40.3g
Fat
9.5g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup diced Carrot

1 cup diced Parsnip

1 cup chopped Celery

1/2 cup chopped Onion

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Heat the olive oil in a large soup pot over medium heat.

  • 2

    Add chopped onions and sauté until translucent.

  • 3

    Stir in the diced carrots, parsnips, and celery, cooking for 3-4 minutes until slightly softened.

  • 4

    Cut the chicken breast into bite-sized pieces and add to the pot. Sauté until the chicken is lightly browned on all sides.

  • 5

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

  • 6

    Season with salt and black pepper, then reduce the heat and let the soup simmer for 15-20 minutes until the vegetables are tender and the chicken is cooked through.

  • 7

    Taste for seasoning adjustments and serve hot.