Hearty Chicken and Vegetable Soup

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

Hearty Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Soup

Enjoy a warm bowl of Hearty Chicken and Vegetable Soup, brimming with tender chicken, crisp vegetables, and wholesome quinoa. This nourishing dish is balanced with lean protein, fibrous veggies, and a hint of olive oil, ideal for a satisfying meal anytime of the day.

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NUTRITION

429kcal
Protein
46.9g
Fat
9.6g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

2 cups Low Sodium Chicken Broth

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Dice the chicken breast into bite-sized pieces and add to the pot, cooking until lightly browned.

  • 3

    Chop the carrot, celery, and onion into small pieces and add to the pot. Sauté the vegetables for about 3-4 minutes until they begin to soften.

  • 4

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

  • 5

    Allow the soup to simmer for 10-15 minutes until the vegetables are tender and the chicken is fully cooked.

  • 6

    Stir in the cooked quinoa and let the soup heat through for an additional 2 minutes.

  • 7

    Season with salt, pepper, and any preferred herbs such as thyme or parsley to taste before serving.

Hearty Chicken and Vegetable Soup

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

Hearty Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Soup

Enjoy a warm bowl of Hearty Chicken and Vegetable Soup, brimming with tender chicken, crisp vegetables, and wholesome quinoa. This nourishing dish is balanced with lean protein, fibrous veggies, and a hint of olive oil, ideal for a satisfying meal anytime of the day.

NUTRITION

429kcal
Protein
46.9g
Fat
9.6g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

2 cups Low Sodium Chicken Broth

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Dice the chicken breast into bite-sized pieces and add to the pot, cooking until lightly browned.

  • 3

    Chop the carrot, celery, and onion into small pieces and add to the pot. Sauté the vegetables for about 3-4 minutes until they begin to soften.

  • 4

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

  • 5

    Allow the soup to simmer for 10-15 minutes until the vegetables are tender and the chicken is fully cooked.

  • 6

    Stir in the cooked quinoa and let the soup heat through for an additional 2 minutes.

  • 7

    Season with salt, pepper, and any preferred herbs such as thyme or parsley to taste before serving.