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 nourishing and comforting bowl of soup featuring tender herb-roasted chicken, vibrant vegetables, and whole wheat noodles in a savory low-sodium broth. This dish is both satisfying and heartwarming, perfect for a wholesome meal any time of day.

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NUTRITION

442kcal
Protein
50.5g
Fat
10.2g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 ounce dry Whole Wheat Noodles

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with some of the fresh herbs, salt, and pepper.

  • 2

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked and lightly browned. Once cooked, let it cool slightly and shred or dice into bite-sized pieces.

  • 3

    While the chicken is roasting, chop the carrot, celery, and onion into small pieces. Mince the garlic and roughly chop the remaining fresh herbs.

  • 4

    In a medium pot, heat the olive oil over medium heat. Sauté the garlic and onion until softened and fragrant, about 2-3 minutes.

  • 5

    Add the chopped carrot and celery to the pot and cook for an additional 3-4 minutes.

  • 6

    Pour in the low-sodium chicken broth and bring to a simmer. Add the whole wheat noodles and cook according to package directions (about 6-8 minutes) or until al dente.

  • 7

    Once the vegetables and noodles are tender, stir in the shredded chicken and chopped herbs. Let the soup warm through for an additional 2 minutes.

  • 8

    Taste and adjust salt and pepper as needed before serving. Enjoy your hearty and healthy 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 nourishing and comforting bowl of soup featuring tender herb-roasted chicken, vibrant vegetables, and whole wheat noodles in a savory low-sodium broth. This dish is both satisfying and heartwarming, perfect for a wholesome meal any time of day.

NUTRITION

442kcal
Protein
50.5g
Fat
10.2g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 ounce dry Whole Wheat Noodles

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with some of the fresh herbs, salt, and pepper.

  • 2

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked and lightly browned. Once cooked, let it cool slightly and shred or dice into bite-sized pieces.

  • 3

    While the chicken is roasting, chop the carrot, celery, and onion into small pieces. Mince the garlic and roughly chop the remaining fresh herbs.

  • 4

    In a medium pot, heat the olive oil over medium heat. Sauté the garlic and onion until softened and fragrant, about 2-3 minutes.

  • 5

    Add the chopped carrot and celery to the pot and cook for an additional 3-4 minutes.

  • 6

    Pour in the low-sodium chicken broth and bring to a simmer. Add the whole wheat noodles and cook according to package directions (about 6-8 minutes) or until al dente.

  • 7

    Once the vegetables and noodles are tender, stir in the shredded chicken and chopped herbs. Let the soup warm through for an additional 2 minutes.

  • 8

    Taste and adjust salt and pepper as needed before serving. Enjoy your hearty and healthy bowl of herb-roasted chicken and vegetable noodle soup.