Creamy Chicken and Vegetable Soup

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

Creamy Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup

Enjoy a warming bowl of Creamy Chicken and Vegetable Soup that blends tender chicken breast with a medley of fresh vegetables in a light, creamy broth. This comforting soup is delicately seasoned and perfect for a nourishing meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
41.2g
Fat
10.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 tsp Olive Oil (5g)

1/2 cup Low-Fat Milk (122g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/4 Onion (40g)

1 clove Garlic (3g)

1 cup Spinach (30g)

1 cup Low-Sodium Chicken Broth (240g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add chopped onion, carrot, celery, and garlic, and sauté until softened, about 4-5 minutes.

  • 3

    Pour in the chicken broth and bring to a simmer.

  • 4

    Add the diced chicken breast and let it cook through, about 8-10 minutes.

  • 5

    Stir in the low-fat milk and allow the soup to gently warm without boiling to prevent curdling.

  • 6

    Add spinach and cook just until wilted, about 1-2 minutes.

  • 7

    Season with salt and pepper to taste, and serve warm.

Creamy Chicken and Vegetable Soup

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

Creamy Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Soup

Enjoy a warming bowl of Creamy Chicken and Vegetable Soup that blends tender chicken breast with a medley of fresh vegetables in a light, creamy broth. This comforting soup is delicately seasoned and perfect for a nourishing meal any time of day.

NUTRITION

332kcal
Protein
41.2g
Fat
10.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 tsp Olive Oil (5g)

1/2 cup Low-Fat Milk (122g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/4 Onion (40g)

1 clove Garlic (3g)

1 cup Spinach (30g)

1 cup Low-Sodium Chicken Broth (240g)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add chopped onion, carrot, celery, and garlic, and sauté until softened, about 4-5 minutes.

  • 3

    Pour in the chicken broth and bring to a simmer.

  • 4

    Add the diced chicken breast and let it cook through, about 8-10 minutes.

  • 5

    Stir in the low-fat milk and allow the soup to gently warm without boiling to prevent curdling.

  • 6

    Add spinach and cook just until wilted, about 1-2 minutes.

  • 7

    Season with salt and pepper to taste, and serve warm.