Hearty Chicken and Vegetable Soup

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

Hearty Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Soup

Savor the comforting warmth of a homemade chicken and vegetable soup packed with tender chunks of chicken breast and a rainbow of veggies. This nourishing bowl is perfect for any meal, delivering a mix of savory herbs, a hint of garlic, and the gentle embrace of a light olive oil finish.

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NUTRITION

443kcal
Protein
53.4g
Fat
12.2g
Carbs
28.3g

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)

0.5 cup Diced Tomatoes (123g)

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

1 cup Spinach (30g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Prepare all vegetables by dicing the carrot, celery, and small onion, and mincing the garlic.

  • 2

    In a large pot, warm the olive oil over medium heat and sauté the onions and garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the diced carrots and celery, and cook for another 4-5 minutes until they begin to soften.

  • 4

    Cube the chicken breast into bite-sized pieces and add to the pot, stirring until lightly browned.

  • 5

    Pour in the low sodium chicken broth and add the diced tomatoes. Bring the mixture to a simmer.

  • 6

    Allow the soup to simmer for about 15-20 minutes or until the chicken is fully cooked and the vegetables are tender.

  • 7

    Stir in the spinach during the last 2 minutes of cooking until just wilted.

  • 8

    Season with salt, pepper, and any preferred herbs to taste before serving.

Hearty Chicken and Vegetable Soup

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

Hearty Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Soup

Savor the comforting warmth of a homemade chicken and vegetable soup packed with tender chunks of chicken breast and a rainbow of veggies. This nourishing bowl is perfect for any meal, delivering a mix of savory herbs, a hint of garlic, and the gentle embrace of a light olive oil finish.

NUTRITION

443kcal
Protein
53.4g
Fat
12.2g
Carbs
28.3g

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)

0.5 cup Diced Tomatoes (123g)

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

1 cup Spinach (30g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Prepare all vegetables by dicing the carrot, celery, and small onion, and mincing the garlic.

  • 2

    In a large pot, warm the olive oil over medium heat and sauté the onions and garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the diced carrots and celery, and cook for another 4-5 minutes until they begin to soften.

  • 4

    Cube the chicken breast into bite-sized pieces and add to the pot, stirring until lightly browned.

  • 5

    Pour in the low sodium chicken broth and add the diced tomatoes. Bring the mixture to a simmer.

  • 6

    Allow the soup to simmer for about 15-20 minutes or until the chicken is fully cooked and the vegetables are tender.

  • 7

    Stir in the spinach during the last 2 minutes of cooking until just wilted.

  • 8

    Season with salt, pepper, and any preferred herbs to taste before serving.