Tender Chicken and Ginger Vegetable Soup

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

Tender Chicken and Ginger Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Tender Chicken and Ginger Vegetable Soup

Enjoy a warming bowl of tender chicken and ginger vegetable soup that brings together succulent chicken breast, a medley of fresh vegetables, and the aromatic zing of ginger. The light yet satisfying broth is enriched with a hint of olive oil and a boost of protein from quinoa, making this soup a nourishing meal perfect for any time of day.

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NUTRITION

398kcal
Protein
44.3g
Fat
10.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot

1 stalk Celery

1/4 Onion

1 tbsp Fresh Ginger

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Begin by prepping all your ingredients: dice the chicken breast into bite-sized pieces, peel and slice the carrot, chop the celery, finely dice the quarter onion, and grate the fresh ginger.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the diced chicken and lightly sauté until it’s just starting to brown.

  • 3

    Add the onion, carrot, celery, and ginger to the pot. Stir and cook for about 3-4 minutes until the vegetables begin to soften.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Allow it to cook for another 8-10 minutes until the vegetables are tender and the chicken is cooked through.

  • 5

    Stir in the cooked quinoa and let it warm through for another 2 minutes. Taste and adjust seasoning if desired.

  • 6

    Serve hot and enjoy this comforting, nutrient-rich soup.

Tender Chicken and Ginger Vegetable Soup

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

Tender Chicken and Ginger Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Tender Chicken and Ginger Vegetable Soup

Enjoy a warming bowl of tender chicken and ginger vegetable soup that brings together succulent chicken breast, a medley of fresh vegetables, and the aromatic zing of ginger. The light yet satisfying broth is enriched with a hint of olive oil and a boost of protein from quinoa, making this soup a nourishing meal perfect for any time of day.

NUTRITION

398kcal
Protein
44.3g
Fat
10.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot

1 stalk Celery

1/4 Onion

1 tbsp Fresh Ginger

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Begin by prepping all your ingredients: dice the chicken breast into bite-sized pieces, peel and slice the carrot, chop the celery, finely dice the quarter onion, and grate the fresh ginger.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the diced chicken and lightly sauté until it’s just starting to brown.

  • 3

    Add the onion, carrot, celery, and ginger to the pot. Stir and cook for about 3-4 minutes until the vegetables begin to soften.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Allow it to cook for another 8-10 minutes until the vegetables are tender and the chicken is cooked through.

  • 5

    Stir in the cooked quinoa and let it warm through for another 2 minutes. Taste and adjust seasoning if desired.

  • 6

    Serve hot and enjoy this comforting, nutrient-rich soup.