Creamy Chicken Vegetable Soup

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

Creamy Chicken Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Vegetable Soup

Warm up with this hearty and comforting bowl of Creamy Chicken Vegetable Soup. Tender, diced chicken breast is simmered with a mix of vibrant vegetables in a savory low-sodium chicken broth, and finished with a splash of low-fat milk for creaminess. This balanced soup is perfect for any meal, light enough for breakfast yet satisfying for lunch or dinner.

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NUTRITION

326kcal
Protein
40.7g
Fat
9.6g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Peel and chop the carrot, slice the celery, quarter the onion, and mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, carrot, and celery for about 3-4 minutes until they begin to soften.

  • 3

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

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the dried thyme, salt, and pepper.

  • 5

    Let the soup simmer for 10-12 minutes, or until the vegetables are tender and the chicken is fully cooked.

  • 6

    Stir in the low-fat milk and heat through for another 2 minutes without bringing it back to a boil, ensuring a creamy texture.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.

Creamy Chicken Vegetable Soup

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

Creamy Chicken Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Vegetable Soup

Warm up with this hearty and comforting bowl of Creamy Chicken Vegetable Soup. Tender, diced chicken breast is simmered with a mix of vibrant vegetables in a savory low-sodium chicken broth, and finished with a splash of low-fat milk for creaminess. This balanced soup is perfect for any meal, light enough for breakfast yet satisfying for lunch or dinner.

NUTRITION

326kcal
Protein
40.7g
Fat
9.6g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Peel and chop the carrot, slice the celery, quarter the onion, and mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, carrot, and celery for about 3-4 minutes until they begin to soften.

  • 3

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

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the dried thyme, salt, and pepper.

  • 5

    Let the soup simmer for 10-12 minutes, or until the vegetables are tender and the chicken is fully cooked.

  • 6

    Stir in the low-fat milk and heat through for another 2 minutes without bringing it back to a boil, ensuring a creamy texture.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.