Protein-Packed Chicken and Fresh Vegetable Noodle Soup

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

Protein-Packed Chicken and Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Protein-Packed Chicken and Fresh Vegetable Noodle Soup

Savor a warm, hearty bowl of chicken noodle soup bursting with fresh vegetables and whole wheat noodles. This comforting soup features tender chicken breast combined with crisp carrots, celery, and zucchini, all simmered in a savory low-sodium broth. Ideal for a wholesome breakfast, lunch, or dinner, it delivers balanced macros to fuel your day.

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NUTRITION

447kcal
Protein
47.1g
Fat
4.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

2 stalks Celery

1/2 medium Zucchini

1/2 cup cooked Whole Wheat Noodles

2 cups Low Sodium Chicken Broth

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PREPARATION

  • 1

    Prepare all vegetables by washing and dicing the carrot, celery, and zucchini into bite-sized pieces.

  • 2

    Cut the chicken breast into small cubes or shred after cooking for easier incorporation in the soup.

  • 3

    In a large pot, bring the low sodium chicken broth to a simmer over medium heat.

  • 4

    Add the chopped carrots and celery to the broth and cook for about 5 minutes until they start to soften.

  • 5

    Add the zucchini and chicken pieces to the pot. Continue to simmer for another 7-10 minutes until the chicken is cooked through and vegetables are tender.

  • 6

    Stir in the whole wheat noodles and simmer for an additional 3-4 minutes until the noodles are heated through.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.

Protein-Packed Chicken and Fresh Vegetable Noodle Soup

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

Protein-Packed Chicken and Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Protein-Packed Chicken and Fresh Vegetable Noodle Soup

Savor a warm, hearty bowl of chicken noodle soup bursting with fresh vegetables and whole wheat noodles. This comforting soup features tender chicken breast combined with crisp carrots, celery, and zucchini, all simmered in a savory low-sodium broth. Ideal for a wholesome breakfast, lunch, or dinner, it delivers balanced macros to fuel your day.

NUTRITION

447kcal
Protein
47.1g
Fat
4.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

2 stalks Celery

1/2 medium Zucchini

1/2 cup cooked Whole Wheat Noodles

2 cups Low Sodium Chicken Broth

PREPARATION

  • 1

    Prepare all vegetables by washing and dicing the carrot, celery, and zucchini into bite-sized pieces.

  • 2

    Cut the chicken breast into small cubes or shred after cooking for easier incorporation in the soup.

  • 3

    In a large pot, bring the low sodium chicken broth to a simmer over medium heat.

  • 4

    Add the chopped carrots and celery to the broth and cook for about 5 minutes until they start to soften.

  • 5

    Add the zucchini and chicken pieces to the pot. Continue to simmer for another 7-10 minutes until the chicken is cooked through and vegetables are tender.

  • 6

    Stir in the whole wheat noodles and simmer for an additional 3-4 minutes until the noodles are heated through.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.