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

A velvety, savory soup featuring tender chicken breast and a medley of fresh vegetables, lightly enhanced with a touch of creamy avocado and a drizzle of olive oil. Perfect for a comforting lunch or dinner, this dish delivers a balanced mix of lean protein and vibrant flavors in every spoonful.

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NUTRITION

365kcal
Protein
38.7g
Fat
14.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Cashew Milk

1 tsp Extra Virgin Olive Oil

1/4 Avocado

Salt & Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the carrot, celery, and onion into small uniform pieces; mince the garlic finely.

  • 3

    Heat the olive oil in a large pot over medium heat and sauté the chopped onions and garlic until fragrant and translucent.

  • 4

    Add the diced chicken to the pot and cook until lightly browned on all sides.

  • 5

    Stir in the carrots and celery, cooking for another 2-3 minutes.

  • 6

    Pour in the low-sodium chicken broth and bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes.

  • 7

    Lower the heat and stir in the cashew milk, simmering gently for an additional 5 minutes. Avoid boiling after adding the milk to maintain creaminess.

  • 8

    Season with salt and pepper to taste.

  • 9

    Just before serving, cube the avocado and gently stir it into the soup to add a creamy texture.

  • 10

    Serve warm and enjoy your comforting, creamy chicken and vegetable soup.

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

A velvety, savory soup featuring tender chicken breast and a medley of fresh vegetables, lightly enhanced with a touch of creamy avocado and a drizzle of olive oil. Perfect for a comforting lunch or dinner, this dish delivers a balanced mix of lean protein and vibrant flavors in every spoonful.

NUTRITION

365kcal
Protein
38.7g
Fat
14.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Cashew Milk

1 tsp Extra Virgin Olive Oil

1/4 Avocado

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the carrot, celery, and onion into small uniform pieces; mince the garlic finely.

  • 3

    Heat the olive oil in a large pot over medium heat and sauté the chopped onions and garlic until fragrant and translucent.

  • 4

    Add the diced chicken to the pot and cook until lightly browned on all sides.

  • 5

    Stir in the carrots and celery, cooking for another 2-3 minutes.

  • 6

    Pour in the low-sodium chicken broth and bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes.

  • 7

    Lower the heat and stir in the cashew milk, simmering gently for an additional 5 minutes. Avoid boiling after adding the milk to maintain creaminess.

  • 8

    Season with salt and pepper to taste.

  • 9

    Just before serving, cube the avocado and gently stir it into the soup to add a creamy texture.

  • 10

    Serve warm and enjoy your comforting, creamy chicken and vegetable soup.