Lemon Herb Chicken and Vegetable Soup

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

Lemon Herb Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Vegetable Soup

A refreshing and hearty soup featuring tender chicken, vibrant vegetables, a zesty hint of lemon, and delicate herbs, balanced perfectly with light, fluffy quinoa for added texture. This comforting bowl brings a delightful burst of flavors that warms the soul and nourishes the body.

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NUTRITION

368kcal
Protein
41.7g
Fat
6.0g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Onion

1 clove Garlic

1 tablespoon Lemon Juice

1 cup Low-Sodium Chicken Broth

1/2 cup Cooked Quinoa

1 teaspoon Dried Thyme

1 teaspoon Dried Parsley

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PREPARATION

  • 1

    Dice the carrot, celery, and onion into bite-sized pieces. Mince the garlic.

  • 2

    In a medium pot, sauté the diced vegetables and minced garlic over medium heat with a splash of water or a minimal amount of olive oil if desired, until they begin to soften.

  • 3

    Add the low-sodium chicken broth along with the dried thyme and parsley. Bring the mixture to a simmer.

  • 4

    Shred or dice the cooked chicken breast and add it to the pot. Allow it to warm through in the simmering broth.

  • 5

    Stir in the lemon juice, and season with salt and pepper to taste.

  • 6

    Gently fold in the cooked quinoa and simmer for an additional 3-5 minutes to meld the flavors.

  • 7

    Serve hot, garnished with extra parsley if desired.

Lemon Herb Chicken and Vegetable Soup

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

Lemon Herb Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Vegetable Soup

A refreshing and hearty soup featuring tender chicken, vibrant vegetables, a zesty hint of lemon, and delicate herbs, balanced perfectly with light, fluffy quinoa for added texture. This comforting bowl brings a delightful burst of flavors that warms the soul and nourishes the body.

NUTRITION

368kcal
Protein
41.7g
Fat
6.0g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Onion

1 clove Garlic

1 tablespoon Lemon Juice

1 cup Low-Sodium Chicken Broth

1/2 cup Cooked Quinoa

1 teaspoon Dried Thyme

1 teaspoon Dried Parsley

PREPARATION

  • 1

    Dice the carrot, celery, and onion into bite-sized pieces. Mince the garlic.

  • 2

    In a medium pot, sauté the diced vegetables and minced garlic over medium heat with a splash of water or a minimal amount of olive oil if desired, until they begin to soften.

  • 3

    Add the low-sodium chicken broth along with the dried thyme and parsley. Bring the mixture to a simmer.

  • 4

    Shred or dice the cooked chicken breast and add it to the pot. Allow it to warm through in the simmering broth.

  • 5

    Stir in the lemon juice, and season with salt and pepper to taste.

  • 6

    Gently fold in the cooked quinoa and simmer for an additional 3-5 minutes to meld the flavors.

  • 7

    Serve hot, garnished with extra parsley if desired.