YOUR SOLIN GENERATED RECIPE
Hearty Shredded Chicken and Fresh Vegetable Soup
Enjoy a nourishing bowl of soup filled with tender shredded chicken and a medley of fresh vegetables. This vibrant, comforting soup features a tasty balance of flavors and textures, with each spoonful delivering a burst of freshness perfect for a wholesome, clean meal.
INGREDIENTS
4 oz Chicken Breast
1 medium Carrot
1 stalk Celery
1/4 medium Yellow Onion
1/2 cup diced Zucchini
1 cup Spinach
1/2 cup diced Sweet Potato
1 cup Low-Sodium Chicken Broth
PREPARATION
Place the chicken breast in a pot and cover with water. Bring to a simmer and cook until the chicken is fully cooked, about 15-20 minutes.
Remove the chicken from the broth and shred it using two forks. Reserve the broth for the soup base.
Dice the carrot, celery, onion, zucchini, and sweet potato into bite-sized pieces.
In a large saucepan, combine the reserved chicken broth with the diced carrot, celery, onion, zucchini, and sweet potato. Bring to a simmer over medium heat.
Allow the vegetables to cook for about 10 minutes or until they start to become tender.
Stir in the shredded chicken and spinach, and cook for an additional 2-3 minutes until the spinach wilts.
Taste and adjust seasoning with salt and pepper if desired before serving.