Fresh Herb Chicken Noodle Soup

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

Fresh Herb Chicken Noodle Soup

YOUR SOLIN GENERATED RECIPE

Fresh Herb Chicken Noodle Soup

This comforting soup boasts tender chicken, chewy egg noodles, and a medley of vibrant garden vegetables bathed in a light, aromatic broth infused with fresh herbs. A perfect bowl to soothe and satisfy any time of the day.

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NUTRITION

385kcal
Protein
40.3g
Fat
9.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Egg Noodles

1 medium Carrot, chopped

1 stalk Celery, chopped

0.25 medium Onion, diced

1 cup Low-Sodium Chicken Broth

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Parsley, chopped

1 sprig Fresh Thyme

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PREPARATION

  • 1

    Begin by poaching the chicken breast in a small pot of water or a portion of the chicken broth until fully cooked, about 10-12 minutes. Remove the chicken, allow it to cool slightly, and shred or dice into bite-size pieces.

  • 2

    In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion, chopped celery, and chopped carrot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Add the fresh thyme sprig.

  • 4

    Stir in the egg noodles and let them cook in the simmering broth for about 5-6 minutes, or until tender.

  • 5

    Return the shredded chicken to the pot. Season the soup with salt and pepper to taste, and stir in the chopped fresh parsley.

  • 6

    Allow the soup to simmer for an additional 2 minutes so the flavors meld together. Remove the thyme sprig before serving.

  • 7

    Ladle the soup into bowls and enjoy this comforting, herb-infused meal.

Fresh Herb Chicken Noodle Soup

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

Fresh Herb Chicken Noodle Soup

YOUR SOLIN GENERATED RECIPE

Fresh Herb Chicken Noodle Soup

This comforting soup boasts tender chicken, chewy egg noodles, and a medley of vibrant garden vegetables bathed in a light, aromatic broth infused with fresh herbs. A perfect bowl to soothe and satisfy any time of the day.

NUTRITION

385kcal
Protein
40.3g
Fat
9.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Egg Noodles

1 medium Carrot, chopped

1 stalk Celery, chopped

0.25 medium Onion, diced

1 cup Low-Sodium Chicken Broth

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Parsley, chopped

1 sprig Fresh Thyme

PREPARATION

  • 1

    Begin by poaching the chicken breast in a small pot of water or a portion of the chicken broth until fully cooked, about 10-12 minutes. Remove the chicken, allow it to cool slightly, and shred or dice into bite-size pieces.

  • 2

    In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion, chopped celery, and chopped carrot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Add the fresh thyme sprig.

  • 4

    Stir in the egg noodles and let them cook in the simmering broth for about 5-6 minutes, or until tender.

  • 5

    Return the shredded chicken to the pot. Season the soup with salt and pepper to taste, and stir in the chopped fresh parsley.

  • 6

    Allow the soup to simmer for an additional 2 minutes so the flavors meld together. Remove the thyme sprig before serving.

  • 7

    Ladle the soup into bowls and enjoy this comforting, herb-infused meal.