Creamy Chicken and Roasted Vegetable Soup

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

Creamy Chicken and Roasted Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Soup

A comforting bowl of creamy chicken and roasted vegetable soup with tender chunks of chicken breast, roasted carrots and zucchini infused with aromatic garlic and herbs, finished with a light almond milk creaminess. It's a wholesome, savory meal perfect for any time of day.

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NUTRITION

345kcal
Protein
41.4g
Fat
12.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Zucchini

1/4 medium Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/4 cup Reduced-Fat Cream

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped carrot and zucchini with 1 tsp olive oil, a pinch of salt, and mixed dried herbs.

  • 2

    Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the 5 oz chicken breast with salt and pepper. In a medium pot, heat a small drizzle of olive oil and sauté the quarter chopped onion and minced garlic until fragrant.

  • 4

    Add the chicken breast into the pot and sear for 2-3 minutes on each side until lightly browned.

  • 5

    Pour in 1 cup low-sodium chicken broth and bring to a simmer. Cover and cook until the chicken is cooked through (about 10 minutes).

  • 6

    Remove the chicken, shred it into bite-sized pieces, and return it to the pot.

  • 7

    Stir in the roasted vegetables, 1/2 cup unsweetened almond milk, and 1/4 cup reduced-fat cream. Let the soup simmer gently for another 5 minutes to meld the flavors.

  • 8

    Adjust seasoning with salt and pepper to taste, then serve warm.

Creamy Chicken and Roasted Vegetable Soup

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

Creamy Chicken and Roasted Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Soup

A comforting bowl of creamy chicken and roasted vegetable soup with tender chunks of chicken breast, roasted carrots and zucchini infused with aromatic garlic and herbs, finished with a light almond milk creaminess. It's a wholesome, savory meal perfect for any time of day.

NUTRITION

345kcal
Protein
41.4g
Fat
12.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Zucchini

1/4 medium Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/4 cup Reduced-Fat Cream

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped carrot and zucchini with 1 tsp olive oil, a pinch of salt, and mixed dried herbs.

  • 2

    Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the 5 oz chicken breast with salt and pepper. In a medium pot, heat a small drizzle of olive oil and sauté the quarter chopped onion and minced garlic until fragrant.

  • 4

    Add the chicken breast into the pot and sear for 2-3 minutes on each side until lightly browned.

  • 5

    Pour in 1 cup low-sodium chicken broth and bring to a simmer. Cover and cook until the chicken is cooked through (about 10 minutes).

  • 6

    Remove the chicken, shred it into bite-sized pieces, and return it to the pot.

  • 7

    Stir in the roasted vegetables, 1/2 cup unsweetened almond milk, and 1/4 cup reduced-fat cream. Let the soup simmer gently for another 5 minutes to meld the flavors.

  • 8

    Adjust seasoning with salt and pepper to taste, then serve warm.