Hearty Chicken and Root Vegetable Stew

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

Hearty Chicken and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Root Vegetable Stew

Enjoy this comforting and flavorful stew featuring tender chicken breast, sweet carrots, earthy parsnips, and aromatic celery and onions, all simmered in a light savory broth with a hint of garlic and thyme. Perfect for warming up any meal, this stew provides a balanced blend of protein, essential vitamins, and a satisfying taste experience.

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NUTRITION

390kcal
Protein
39.4g
Fat
9.1g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the chopped onion, celery, and minced garlic, and sauté until the onions become translucent.

  • 3

    Dice the carrot and parsnip into bite-sized pieces and add them to the pot, stirring for a few minutes.

  • 4

    Cut the chicken breast into small cubes and add to the pot, lightly browning on all sides.

  • 5

    Pour in the low-sodium chicken broth and add the bay leaf and dried thyme.

  • 6

    Bring the mixture to a simmer, reduce the heat, and let it cook for about 20-25 minutes until the vegetables are tender and the chicken is fully cooked.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.

Hearty Chicken and Root Vegetable Stew

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

Hearty Chicken and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Root Vegetable Stew

Enjoy this comforting and flavorful stew featuring tender chicken breast, sweet carrots, earthy parsnips, and aromatic celery and onions, all simmered in a light savory broth with a hint of garlic and thyme. Perfect for warming up any meal, this stew provides a balanced blend of protein, essential vitamins, and a satisfying taste experience.

NUTRITION

390kcal
Protein
39.4g
Fat
9.1g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the chopped onion, celery, and minced garlic, and sauté until the onions become translucent.

  • 3

    Dice the carrot and parsnip into bite-sized pieces and add them to the pot, stirring for a few minutes.

  • 4

    Cut the chicken breast into small cubes and add to the pot, lightly browning on all sides.

  • 5

    Pour in the low-sodium chicken broth and add the bay leaf and dried thyme.

  • 6

    Bring the mixture to a simmer, reduce the heat, and let it cook for about 20-25 minutes until the vegetables are tender and the chicken is fully cooked.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.