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

A comforting bowl of soup featuring tender chicken, vibrant vegetables, and a boost of hearty quinoa, all simmered in a fragrant low-sodium broth. This soul-warming dish is perfect any time of day and is designed to provide a balanced combination of lean protein and nutritious veggies.

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NUTRITION

411kcal
Protein
46.6g
Fat
10.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/4 medium Onion (45g)

1 clove Garlic (3g)

1 cup Low-Sodium Chicken Broth (240g)

1 teaspoon Olive Oil (5g)

1/2 cup Cooked Quinoa (93g)

1 Bay Leaf

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by dicing the carrot, celery, and onion into small, even pieces. Mince the garlic.

  • 2

    Heat a teaspoon of olive oil in a medium-sized pot over medium heat. Add the diced onion and garlic, and sauté until they become translucent and fragrant.

  • 3

    Add the diced carrot and celery to the pot. Sauté for another 3-4 minutes until they start to soften.

  • 4

    Cut the chicken breast into bite-sized pieces. Add the chicken to the pot and cook until it is lightly browned on all sides.

  • 5

    Pour in the low-sodium chicken broth and add the bay leaf and dried thyme. Bring the mixture to a simmer.

  • 6

    Allow the soup to simmer for about 15-20 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Stir in the cooked quinoa and let it warm through for an additional 2-3 minutes.

  • 8

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.

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

A comforting bowl of soup featuring tender chicken, vibrant vegetables, and a boost of hearty quinoa, all simmered in a fragrant low-sodium broth. This soul-warming dish is perfect any time of day and is designed to provide a balanced combination of lean protein and nutritious veggies.

NUTRITION

411kcal
Protein
46.6g
Fat
10.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/4 medium Onion (45g)

1 clove Garlic (3g)

1 cup Low-Sodium Chicken Broth (240g)

1 teaspoon Olive Oil (5g)

1/2 cup Cooked Quinoa (93g)

1 Bay Leaf

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by dicing the carrot, celery, and onion into small, even pieces. Mince the garlic.

  • 2

    Heat a teaspoon of olive oil in a medium-sized pot over medium heat. Add the diced onion and garlic, and sauté until they become translucent and fragrant.

  • 3

    Add the diced carrot and celery to the pot. Sauté for another 3-4 minutes until they start to soften.

  • 4

    Cut the chicken breast into bite-sized pieces. Add the chicken to the pot and cook until it is lightly browned on all sides.

  • 5

    Pour in the low-sodium chicken broth and add the bay leaf and dried thyme. Bring the mixture to a simmer.

  • 6

    Allow the soup to simmer for about 15-20 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Stir in the cooked quinoa and let it warm through for an additional 2-3 minutes.

  • 8

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.