Hearty Chicken and Root Vegetable Soup with Toasted Seeds

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

Hearty Chicken and Root Vegetable Soup with Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Root Vegetable Soup with Toasted Seeds

A warming, satisfying bowl of soup featuring tender chicken, a medley of root vegetables, and a nutty crunch from toasted pumpkin and sunflower seeds. This balanced dish is perfect for any meal, offering comforting flavors with a light, yet hearty profile.

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NUTRITION

412kcal
Protein
35.6g
Fat
15.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1 clove Garlic

1 stalk Celery

2 cups Low Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Sunflower Seeds

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

    Chop the carrot, parsnip, onion, celery, and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.

  • 4

    Add the diced chicken and cook until lightly browned on the outside.

  • 5

    Toss in the carrot, parsnip, and celery. Stir for 2-3 minutes to combine the flavors.

  • 6

    Pour in the low sodium chicken broth and bring the mixture to a gentle simmer. Allow it to cook for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 7

    While the soup simmers, in a small pan over low heat, toast the pumpkin and sunflower seeds for 2-3 minutes until lightly golden and fragrant.

  • 8

    Ladle the soup into bowls and sprinkle the toasted seeds on top for a crunchy texture.

  • 9

    Serve hot and enjoy this hearty and nutritious soup.

Hearty Chicken and Root Vegetable Soup with Toasted Seeds

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

Hearty Chicken and Root Vegetable Soup with Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Root Vegetable Soup with Toasted Seeds

A warming, satisfying bowl of soup featuring tender chicken, a medley of root vegetables, and a nutty crunch from toasted pumpkin and sunflower seeds. This balanced dish is perfect for any meal, offering comforting flavors with a light, yet hearty profile.

NUTRITION

412kcal
Protein
35.6g
Fat
15.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1 clove Garlic

1 stalk Celery

2 cups Low Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Sunflower Seeds

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

    Chop the carrot, parsnip, onion, celery, and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.

  • 4

    Add the diced chicken and cook until lightly browned on the outside.

  • 5

    Toss in the carrot, parsnip, and celery. Stir for 2-3 minutes to combine the flavors.

  • 6

    Pour in the low sodium chicken broth and bring the mixture to a gentle simmer. Allow it to cook for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 7

    While the soup simmers, in a small pan over low heat, toast the pumpkin and sunflower seeds for 2-3 minutes until lightly golden and fragrant.

  • 8

    Ladle the soup into bowls and sprinkle the toasted seeds on top for a crunchy texture.

  • 9

    Serve hot and enjoy this hearty and nutritious soup.