Shredded Chicken and Vegetable Soup with Crispy Chickpea and Kale Salad

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

Shredded Chicken and Vegetable Soup with Crispy Chickpea and Kale Salad

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Vegetable Soup with Crispy Chickpea and Kale Salad

Enjoy a satisfying bowl of warm shredded chicken and vegetable soup paired with a vibrant, crispy chickpea and kale salad. The tender chicken melds beautifully with hearty vegetables in a savory broth, while the salad adds a refreshing crunch and a burst of flavor, making this meal both comforting and invigorating.

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NUTRITION

396kcal
Protein
44.3g
Fat
10.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

1 medium Carrot, diced

1 stalk Celery, chopped

1/4 medium Onion, quartered

1 Garlic Clove, minced

2 cups Low-Sodium Chicken Broth

1 cup Kale, chopped

1/4 cup Chickpeas, roasted

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a medium pot over medium heat and lightly season the shredded chicken with salt and pepper. If using pre-cooked chicken, set aside until later.

  • 2

    Add diced carrot, chopped celery, quartered onion, and minced garlic to the pot. Sauté for 3-4 minutes until vegetables begin to soften.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow the vegetables to cook for about 8-10 minutes until tender.

  • 4

    Stir in the shredded chicken and let it heat through for an additional 3-4 minutes. Adjust seasoning with salt and pepper as desired.

  • 5

    While the soup simmers, prepare the salad by placing chopped kale in a bowl.

  • 6

    Add the roasted chickpeas to the kale and drizzle with olive oil. Toss well to combine the flavors.

  • 7

    Serve the warm chicken and vegetable soup alongside a generous portion of crispy chickpea and kale salad.

  • 8

    Enjoy your balanced, hearty meal!

Shredded Chicken and Vegetable Soup with Crispy Chickpea and Kale Salad

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

Shredded Chicken and Vegetable Soup with Crispy Chickpea and Kale Salad

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Vegetable Soup with Crispy Chickpea and Kale Salad

Enjoy a satisfying bowl of warm shredded chicken and vegetable soup paired with a vibrant, crispy chickpea and kale salad. The tender chicken melds beautifully with hearty vegetables in a savory broth, while the salad adds a refreshing crunch and a burst of flavor, making this meal both comforting and invigorating.

NUTRITION

396kcal
Protein
44.3g
Fat
10.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

1 medium Carrot, diced

1 stalk Celery, chopped

1/4 medium Onion, quartered

1 Garlic Clove, minced

2 cups Low-Sodium Chicken Broth

1 cup Kale, chopped

1/4 cup Chickpeas, roasted

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a medium pot over medium heat and lightly season the shredded chicken with salt and pepper. If using pre-cooked chicken, set aside until later.

  • 2

    Add diced carrot, chopped celery, quartered onion, and minced garlic to the pot. Sauté for 3-4 minutes until vegetables begin to soften.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow the vegetables to cook for about 8-10 minutes until tender.

  • 4

    Stir in the shredded chicken and let it heat through for an additional 3-4 minutes. Adjust seasoning with salt and pepper as desired.

  • 5

    While the soup simmers, prepare the salad by placing chopped kale in a bowl.

  • 6

    Add the roasted chickpeas to the kale and drizzle with olive oil. Toss well to combine the flavors.

  • 7

    Serve the warm chicken and vegetable soup alongside a generous portion of crispy chickpea and kale salad.

  • 8

    Enjoy your balanced, hearty meal!