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

Savor a velvety blend of tender chicken, fresh vegetables, and a light creamy broth that warms the soul. This comforting soup balances a delicate creaminess with vibrant flavors from garden-fresh produce, making it an ideal meal for any time of the day.

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NUTRITION

395kcal
Protein
45.9g
Fat
11g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 portion Onion

1 clove Garlic

1 tsp Olive Oil

1 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

2 cups Low Sodium Chicken Broth

Salt & 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, finely dice the onion, and mince the garlic.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.

  • 3

    Add the chopped chicken pieces to the pot and cook until lightly browned on the outside.

  • 4

    Stir in the carrot and celery, cooking for another 3-4 minutes until slightly tender.

  • 5

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes for flavors to meld.

  • 6

    Reduce the heat and stir in the low-fat milk. Allow the soup to warm through without boiling.

  • 7

    Remove the soup from heat and whisk in the nonfat Greek yogurt to achieve a creamy consistency. Adjust salt and pepper to taste.

  • 8

    Ladle the soup into bowls and serve warm.

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

Savor a velvety blend of tender chicken, fresh vegetables, and a light creamy broth that warms the soul. This comforting soup balances a delicate creaminess with vibrant flavors from garden-fresh produce, making it an ideal meal for any time of the day.

NUTRITION

395kcal
Protein
45.9g
Fat
11g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 portion Onion

1 clove Garlic

1 tsp Olive Oil

1 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

2 cups Low Sodium Chicken Broth

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.

  • 3

    Add the chopped chicken pieces to the pot and cook until lightly browned on the outside.

  • 4

    Stir in the carrot and celery, cooking for another 3-4 minutes until slightly tender.

  • 5

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes for flavors to meld.

  • 6

    Reduce the heat and stir in the low-fat milk. Allow the soup to warm through without boiling.

  • 7

    Remove the soup from heat and whisk in the nonfat Greek yogurt to achieve a creamy consistency. Adjust salt and pepper to taste.

  • 8

    Ladle the soup into bowls and serve warm.