Creamy Chicken and White Bean Soup

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

Creamy Chicken and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and White Bean Soup

A comforting bowl of creamy chicken and white bean soup with tender chicken breast, hearty white beans, and aromatic vegetables simmered in a light chicken broth and finished with a dollop of tangy Greek yogurt. Perfect for a cozy meal that balances creaminess with a hint of herbaceous freshness.

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NUTRITION

397kcal
Protein
43.5g
Fat
8.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup White Beans (canned, drained)

1 medium Carrot

1 Celery Stalk

1/4 medium Onion

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

1 Garlic clove

Salt and Pepper to taste

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Add the chopped garlic, diced onion, carrot, and celery. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the pot. Cook until lightly browned on all sides.

  • 4

    Pour in the low-sodium chicken broth and add the white beans. Stir to combine.

  • 5

    Toss in the fresh thyme sprigs along with a pinch of salt and pepper. Allow the soup to come to a gentle simmer.

  • 6

    Simmer for 10-12 minutes, letting the flavors meld and the chicken fully cook.

  • 7

    Remove the thyme sprigs. Stir in the low-fat Greek yogurt to create a creamy texture. Adjust seasoning to taste.

  • 8

    Serve warm and enjoy a comforting bowl of hearty soup.

Creamy Chicken and White Bean Soup

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

Creamy Chicken and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and White Bean Soup

A comforting bowl of creamy chicken and white bean soup with tender chicken breast, hearty white beans, and aromatic vegetables simmered in a light chicken broth and finished with a dollop of tangy Greek yogurt. Perfect for a cozy meal that balances creaminess with a hint of herbaceous freshness.

NUTRITION

397kcal
Protein
43.5g
Fat
8.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup White Beans (canned, drained)

1 medium Carrot

1 Celery Stalk

1/4 medium Onion

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

1 Garlic clove

Salt and Pepper to taste

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Add the chopped garlic, diced onion, carrot, and celery. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the pot. Cook until lightly browned on all sides.

  • 4

    Pour in the low-sodium chicken broth and add the white beans. Stir to combine.

  • 5

    Toss in the fresh thyme sprigs along with a pinch of salt and pepper. Allow the soup to come to a gentle simmer.

  • 6

    Simmer for 10-12 minutes, letting the flavors meld and the chicken fully cook.

  • 7

    Remove the thyme sprigs. Stir in the low-fat Greek yogurt to create a creamy texture. Adjust seasoning to taste.

  • 8

    Serve warm and enjoy a comforting bowl of hearty soup.