Hearty Chicken Vegetable Soup with Fresh Herbs

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

Hearty Chicken Vegetable Soup with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Chicken Vegetable Soup with Fresh Herbs

Enjoy a warming bowl of soup featuring tender chicken, crunchy vegetables, and the aromatic blend of fresh herbs. This hearty creation is both comforting and nutritious, with a balance of lean protein, fiber-rich vegetables, and a hint of Mediterranean flavor from a touch of olive oil and quinoa.

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NUTRITION

354kcal
Protein
40.8g
Fat
9.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1 cup Low Sodium Chicken Broth

1/2 cup Diced Tomatoes

1 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

2 tbsp Fresh Herbs (Parsley and Thyme)

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PREPARATION

  • 1

    Prepare all vegetables by finely dicing the carrot, celery, onion, and garlic.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant.

  • 3

    Add the diced carrot and celery to the pot and continue to sauté for about 3-4 minutes.

  • 4

    Cube the chicken breast into bite-sized pieces and add to the pot, stirring to combine with the vegetables.

  • 5

    Pour in the low sodium chicken broth and diced tomatoes, then bring the mixture to a simmer.

  • 6

    Allow the soup to simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Stir in the cooked quinoa and freshly chopped herbs, then simmer for an additional 2 minutes.

  • 8

    Taste and adjust the seasoning as needed, and serve hot.

Hearty Chicken Vegetable Soup with Fresh Herbs

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

Hearty Chicken Vegetable Soup with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Chicken Vegetable Soup with Fresh Herbs

Enjoy a warming bowl of soup featuring tender chicken, crunchy vegetables, and the aromatic blend of fresh herbs. This hearty creation is both comforting and nutritious, with a balance of lean protein, fiber-rich vegetables, and a hint of Mediterranean flavor from a touch of olive oil and quinoa.

NUTRITION

354kcal
Protein
40.8g
Fat
9.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1 cup Low Sodium Chicken Broth

1/2 cup Diced Tomatoes

1 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

2 tbsp Fresh Herbs (Parsley and Thyme)

PREPARATION

  • 1

    Prepare all vegetables by finely dicing the carrot, celery, onion, and garlic.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant.

  • 3

    Add the diced carrot and celery to the pot and continue to sauté for about 3-4 minutes.

  • 4

    Cube the chicken breast into bite-sized pieces and add to the pot, stirring to combine with the vegetables.

  • 5

    Pour in the low sodium chicken broth and diced tomatoes, then bring the mixture to a simmer.

  • 6

    Allow the soup to simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Stir in the cooked quinoa and freshly chopped herbs, then simmer for an additional 2 minutes.

  • 8

    Taste and adjust the seasoning as needed, and serve hot.