Hearty Chicken and Fresh Vegetable Soup

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

Hearty Chicken and Fresh Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Fresh Vegetable Soup

A warming bowl of soup featuring tender chicken breast and a medley of fresh vegetables, simmered in a flavorful broth. This comforting meal delivers a balanced blend of protein and wholesome veggies, perfect for a light yet satisfying dinner.

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NUTRITION

398kcal
Protein
45.9g
Fat
10.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/2 medium Yellow Onion (55g)

1 cup Diced Tomatoes (180g)

1/2 medium Zucchini (90g)

2 cups Low-Sodium Chicken Broth (480g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic (6g)

1 tsp Dried Thyme (1g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add minced garlic and diced onion; sauté until the onion becomes translucent.

  • 3

    Stir in sliced carrot, chopped celery, and zucchini. Sauté for a few minutes to slightly soften the vegetables.

  • 4

    Add the chicken breast (cut into bite-size pieces) and lightly brown them on all sides.

  • 5

    Pour in the low-sodium chicken broth and add the diced tomatoes.

  • 6

    Season with dried thyme, salt, and pepper. Bring the mixture to a simmer.

  • 7

    Reduce the heat and let the soup simmer for 15-20 minutes until the vegetables are tender and the chicken is fully cooked.

  • 8

    Taste and adjust seasoning as needed, then serve hot.

Hearty Chicken and Fresh Vegetable Soup

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

Hearty Chicken and Fresh Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Fresh Vegetable Soup

A warming bowl of soup featuring tender chicken breast and a medley of fresh vegetables, simmered in a flavorful broth. This comforting meal delivers a balanced blend of protein and wholesome veggies, perfect for a light yet satisfying dinner.

NUTRITION

398kcal
Protein
45.9g
Fat
10.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/2 medium Yellow Onion (55g)

1 cup Diced Tomatoes (180g)

1/2 medium Zucchini (90g)

2 cups Low-Sodium Chicken Broth (480g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic (6g)

1 tsp Dried Thyme (1g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add minced garlic and diced onion; sauté until the onion becomes translucent.

  • 3

    Stir in sliced carrot, chopped celery, and zucchini. Sauté for a few minutes to slightly soften the vegetables.

  • 4

    Add the chicken breast (cut into bite-size pieces) and lightly brown them on all sides.

  • 5

    Pour in the low-sodium chicken broth and add the diced tomatoes.

  • 6

    Season with dried thyme, salt, and pepper. Bring the mixture to a simmer.

  • 7

    Reduce the heat and let the soup simmer for 15-20 minutes until the vegetables are tender and the chicken is fully cooked.

  • 8

    Taste and adjust seasoning as needed, then serve hot.