Creamy Chicken and Vegetable Noodle Soup

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

Creamy Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Noodle Soup

A comforting bowl of creamy chicken noodle soup loaded with tender chicken, vibrant mixed vegetables, and whole wheat noodles. This soup strikes a perfect balance between protein and creamy goodness, making it a nutritious option for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
42.3g
Fat
8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Low-Fat Greek Yogurt

1/2 cup Whole Wheat Noodles (cooked)

1 cup Mixed Vegetables

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Sauté diced mixed vegetables (carrots, celery, onion, zucchini) for about 3-4 minutes until they start to soften.

  • 3

    Add the diced chicken breast and cook until the chicken is lightly browned on all sides.

  • 4

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

  • 5

    Add the whole wheat noodles and cook until they are al dente, about 6-8 minutes.

  • 6

    Reduce heat to low and stir in the Greek yogurt until the soup becomes creamy. Do not let it boil to avoid curdling.

  • 7

    Season with salt and pepper to taste, stirring well to combine all flavors.

  • 8

    Serve warm and enjoy your creamy, protein-packed noodle soup.

Creamy Chicken and Vegetable Noodle Soup

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

Creamy Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Noodle Soup

A comforting bowl of creamy chicken noodle soup loaded with tender chicken, vibrant mixed vegetables, and whole wheat noodles. This soup strikes a perfect balance between protein and creamy goodness, making it a nutritious option for lunch or dinner.

NUTRITION

396kcal
Protein
42.3g
Fat
8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Low-Fat Greek Yogurt

1/2 cup Whole Wheat Noodles (cooked)

1 cup Mixed Vegetables

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté diced mixed vegetables (carrots, celery, onion, zucchini) for about 3-4 minutes until they start to soften.

  • 3

    Add the diced chicken breast and cook until the chicken is lightly browned on all sides.

  • 4

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

  • 5

    Add the whole wheat noodles and cook until they are al dente, about 6-8 minutes.

  • 6

    Reduce heat to low and stir in the Greek yogurt until the soup becomes creamy. Do not let it boil to avoid curdling.

  • 7

    Season with salt and pepper to taste, stirring well to combine all flavors.

  • 8

    Serve warm and enjoy your creamy, protein-packed noodle soup.