Brothy Chicken and Fresh Vegetable Noodle Soup

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

Brothy Chicken and Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Brothy Chicken and Fresh Vegetable Noodle Soup

A soothing, broth-based soup loaded with tender chicken, fresh seasonal vegetables, and wholesome whole wheat egg noodles. This comforting bowl is simmered with aromatic herbs and a splash of olive oil to elevate the natural flavors of each ingredient, making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

429kcal
Protein
44.5g
Fat
9.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

1/4 Yellow Onion

2 Garlic Cloves

1.5 cups Low Sodium Chicken Broth

1/2 cup Whole Wheat Egg Noodles

1 tsp Olive Oil

1 cup Fresh Spinach

Salt & Pepper to taste

A pinch of Dried Thyme

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PREPARATION

  • 1

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

  • 2

    Add the chopped garlic, diced onion, sliced carrot, and celery. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 3

    Add small, bite-sized pieces of chicken breast and continue to sauté until the chicken is lightly browned on the outside.

  • 4

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

  • 5

    Stir in the whole wheat egg noodles and let cook for about 5 minutes, or until the noodles are tender.

  • 6

    Toss in the fresh spinach and a pinch of dried thyme, allowing the spinach to wilt.

  • 7

    Season the soup with salt and pepper to taste, then simmer for an additional minute to meld the flavors.

  • 8

    Serve hot and enjoy the nourishing broth.

Brothy Chicken and Fresh Vegetable Noodle Soup

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

Brothy Chicken and Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Brothy Chicken and Fresh Vegetable Noodle Soup

A soothing, broth-based soup loaded with tender chicken, fresh seasonal vegetables, and wholesome whole wheat egg noodles. This comforting bowl is simmered with aromatic herbs and a splash of olive oil to elevate the natural flavors of each ingredient, making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

429kcal
Protein
44.5g
Fat
9.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

1/4 Yellow Onion

2 Garlic Cloves

1.5 cups Low Sodium Chicken Broth

1/2 cup Whole Wheat Egg Noodles

1 tsp Olive Oil

1 cup Fresh Spinach

Salt & Pepper to taste

A pinch of Dried Thyme

PREPARATION

  • 1

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

  • 2

    Add the chopped garlic, diced onion, sliced carrot, and celery. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 3

    Add small, bite-sized pieces of chicken breast and continue to sauté until the chicken is lightly browned on the outside.

  • 4

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

  • 5

    Stir in the whole wheat egg noodles and let cook for about 5 minutes, or until the noodles are tender.

  • 6

    Toss in the fresh spinach and a pinch of dried thyme, allowing the spinach to wilt.

  • 7

    Season the soup with salt and pepper to taste, then simmer for an additional minute to meld the flavors.

  • 8

    Serve hot and enjoy the nourishing broth.