Creamy Chicken and Vegetable Protein Soup

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

Creamy Chicken and Vegetable Protein Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Protein Soup

Enjoy a warm, comforting bowl of creamy chicken and vegetable soup that’s packed with lean protein and vibrant veggies. The tender chicken breast, crisp carrots, celery, zucchini, and fresh spinach are simmered in a savory chicken broth, then finished with a touch of tangy low-fat Greek yogurt for creaminess. This balanced dish is perfect for any meal of the day and harmoniously meets your nutritional goals.

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NUTRITION

313kcal
Protein
39.8g
Fat
6.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 small Carrot

1 stalk Celery

1/2 medium Zucchini

1 cup Spinach

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a medium pot over medium heat.

  • 2

    Dice the carrot, celery, and zucchini into bite-sized pieces.

  • 3

    Add the diced vegetables to the pot and sauté for 3-4 minutes until they begin to soften.

  • 4

    Cube the chicken breast and season lightly with salt and pepper.

  • 5

    Add the chicken to the pot and cook until lightly browned on all sides, about 4-5 minutes.

  • 6

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

  • 7

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

  • 8

    Stir in the fresh spinach and let it wilt for about 1-2 minutes.

  • 9

    Remove the pot from heat and blend in the low-fat Greek yogurt to create a creamy texture, stirring until evenly combined.

  • 10

    Taste and adjust seasoning with additional salt and pepper if needed before serving.

Creamy Chicken and Vegetable Protein Soup

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

Creamy Chicken and Vegetable Protein Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Protein Soup

Enjoy a warm, comforting bowl of creamy chicken and vegetable soup that’s packed with lean protein and vibrant veggies. The tender chicken breast, crisp carrots, celery, zucchini, and fresh spinach are simmered in a savory chicken broth, then finished with a touch of tangy low-fat Greek yogurt for creaminess. This balanced dish is perfect for any meal of the day and harmoniously meets your nutritional goals.

NUTRITION

313kcal
Protein
39.8g
Fat
6.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 small Carrot

1 stalk Celery

1/2 medium Zucchini

1 cup Spinach

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a medium pot over medium heat.

  • 2

    Dice the carrot, celery, and zucchini into bite-sized pieces.

  • 3

    Add the diced vegetables to the pot and sauté for 3-4 minutes until they begin to soften.

  • 4

    Cube the chicken breast and season lightly with salt and pepper.

  • 5

    Add the chicken to the pot and cook until lightly browned on all sides, about 4-5 minutes.

  • 6

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

  • 7

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

  • 8

    Stir in the fresh spinach and let it wilt for about 1-2 minutes.

  • 9

    Remove the pot from heat and blend in the low-fat Greek yogurt to create a creamy texture, stirring until evenly combined.

  • 10

    Taste and adjust seasoning with additional salt and pepper if needed before serving.