Nourishing Gluten-Free Chicken and Vegetable Soup

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

Nourishing Gluten-Free Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Nourishing Gluten-Free Chicken and Vegetable Soup

Enjoy a warm, comforting bowl of gluten-free chicken and vegetable soup that blends tender chicken, vibrant vegetables, and a touch of quinoa for added nourishment. This hearty soup offers a perfect balance of protein and wholesome ingredients, making it a satisfying meal whether for breakfast, lunch, or dinner.

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NUTRITION

384kcal
Protein
40.5g
Fat
9.2g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Yellow Onion

2 cloves Garlic

2 cups Gluten-Free Chicken Broth

1 cup Kale

1/2 cup cooked Gluten-Free Quinoa

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the chopped garlic, diced carrot, sliced celery, and quartered onion. Sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the chicken breast (cut into bite-sized pieces) and cook until lightly browned on all sides.

  • 4

    Pour in the gluten-free chicken broth and add the bay leaf and dried thyme.

  • 5

    Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.

  • 6

    Stir in the kale and quinoa, and continue simmering for another 5 minutes until the kale is tender and the flavors meld.

  • 7

    Season with salt and pepper to taste.

  • 8

    Remove the bay leaf before serving and enjoy your nourishing soup warm.

Nourishing Gluten-Free Chicken and Vegetable Soup

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

Nourishing Gluten-Free Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Nourishing Gluten-Free Chicken and Vegetable Soup

Enjoy a warm, comforting bowl of gluten-free chicken and vegetable soup that blends tender chicken, vibrant vegetables, and a touch of quinoa for added nourishment. This hearty soup offers a perfect balance of protein and wholesome ingredients, making it a satisfying meal whether for breakfast, lunch, or dinner.

NUTRITION

384kcal
Protein
40.5g
Fat
9.2g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Yellow Onion

2 cloves Garlic

2 cups Gluten-Free Chicken Broth

1 cup Kale

1/2 cup cooked Gluten-Free Quinoa

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the chopped garlic, diced carrot, sliced celery, and quartered onion. Sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the chicken breast (cut into bite-sized pieces) and cook until lightly browned on all sides.

  • 4

    Pour in the gluten-free chicken broth and add the bay leaf and dried thyme.

  • 5

    Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.

  • 6

    Stir in the kale and quinoa, and continue simmering for another 5 minutes until the kale is tender and the flavors meld.

  • 7

    Season with salt and pepper to taste.

  • 8

    Remove the bay leaf before serving and enjoy your nourishing soup warm.