Healthy Chicken and Fresh Veggie Noodle Soup

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

Healthy Chicken and Fresh Veggie Noodle Soup

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Fresh Veggie Noodle Soup

Warm up with a light and nourishing bowl of chicken noodle soup loaded with fresh veggies and whole wheat noodles for a satisfying, clean and balanced meal. Enjoy tender chicken, crisp carrots, celery, and spinach infused in a savory, low-sodium broth.

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NUTRITION

336kcal
Protein
41.6g
Fat
4.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low Sodium Chicken Broth

1/2 cup cooked Whole Wheat Noodles

1 medium Carrot

2 Celery stalks

1 cup Baby Spinach

1 clove Garlic

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces.

  • 2

    Finely chop the carrot, celery, and garlic.

  • 3

    In a medium pot, heat a splash of water over medium heat. Add garlic and sauté until fragrant.

  • 4

    Add the diced chicken and stir until it begins to brown lightly.

  • 5

    Toss in the chopped carrot and celery, stirring for about 2-3 minutes.

  • 6

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

  • 7

    Once simmering, add the cooked whole wheat noodles and baby spinach.

  • 8

    Allow the soup to simmer for an additional 3-5 minutes until the vegetables are tender and the spinach wilts.

  • 9

    Season with salt and pepper as desired, then serve hot.

Healthy Chicken and Fresh Veggie Noodle Soup

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

Healthy Chicken and Fresh Veggie Noodle Soup

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Fresh Veggie Noodle Soup

Warm up with a light and nourishing bowl of chicken noodle soup loaded with fresh veggies and whole wheat noodles for a satisfying, clean and balanced meal. Enjoy tender chicken, crisp carrots, celery, and spinach infused in a savory, low-sodium broth.

NUTRITION

336kcal
Protein
41.6g
Fat
4.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low Sodium Chicken Broth

1/2 cup cooked Whole Wheat Noodles

1 medium Carrot

2 Celery stalks

1 cup Baby Spinach

1 clove Garlic

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces.

  • 2

    Finely chop the carrot, celery, and garlic.

  • 3

    In a medium pot, heat a splash of water over medium heat. Add garlic and sauté until fragrant.

  • 4

    Add the diced chicken and stir until it begins to brown lightly.

  • 5

    Toss in the chopped carrot and celery, stirring for about 2-3 minutes.

  • 6

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

  • 7

    Once simmering, add the cooked whole wheat noodles and baby spinach.

  • 8

    Allow the soup to simmer for an additional 3-5 minutes until the vegetables are tender and the spinach wilts.

  • 9

    Season with salt and pepper as desired, then serve hot.