Hearty Chicken Vegetable Soup

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

Hearty Chicken Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken Vegetable Soup

A warming bowl of hearty chicken vegetable soup packed with lean protein and vibrant vegetables, perfect any time of day. Enjoy tender chicken, crisp carrots, celery, and onion, simmered in a savory low-sodium broth with a hint of garlic and fresh kale for a nutrient-dense meal.

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NUTRITION

348kcal
Protein
48.9g
Fat
6.3g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

2 cloves Garlic (12g)

2 cups Low-Sodium Chicken Broth (480g/ml)

1 cup Kale (33g)

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PREPARATION

  • 1

    Prepare and dice the chicken breast into bite-sized pieces.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces. Mince the garlic.

  • 3

    In a large pot, add a splash of water or a tiny amount of olive oil over medium heat and sauté the onion, celery, and carrot until they start to soften, about 3-4 minutes.

  • 4

    Add the minced garlic and cook for an additional 1 minute until fragrant.

  • 5

    Add the chicken pieces to the pot and lightly brown them on all sides.

  • 6

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

  • 7

    Add the kale and allow the soup to simmer for 10-15 minutes until the chicken is fully cooked and the vegetables are tender.

  • 8

    Season with salt and pepper to taste (if desired), then serve hot.

Hearty Chicken Vegetable Soup

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

Hearty Chicken Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken Vegetable Soup

A warming bowl of hearty chicken vegetable soup packed with lean protein and vibrant vegetables, perfect any time of day. Enjoy tender chicken, crisp carrots, celery, and onion, simmered in a savory low-sodium broth with a hint of garlic and fresh kale for a nutrient-dense meal.

NUTRITION

348kcal
Protein
48.9g
Fat
6.3g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

2 cloves Garlic (12g)

2 cups Low-Sodium Chicken Broth (480g/ml)

1 cup Kale (33g)

PREPARATION

  • 1

    Prepare and dice the chicken breast into bite-sized pieces.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces. Mince the garlic.

  • 3

    In a large pot, add a splash of water or a tiny amount of olive oil over medium heat and sauté the onion, celery, and carrot until they start to soften, about 3-4 minutes.

  • 4

    Add the minced garlic and cook for an additional 1 minute until fragrant.

  • 5

    Add the chicken pieces to the pot and lightly brown them on all sides.

  • 6

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

  • 7

    Add the kale and allow the soup to simmer for 10-15 minutes until the chicken is fully cooked and the vegetables are tender.

  • 8

    Season with salt and pepper to taste (if desired), then serve hot.