Nourishing Chicken and Vegetable Soup

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

Nourishing Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Nourishing Chicken and Vegetable Soup

A warm, comforting bowl of homemade chicken and vegetable soup, featuring tender chicken breast, crisp carrots, celery, and onion simmered in a savory low-sodium broth with a hint of garlic and olive oil. Finished with fresh spinach for a nutritious, vibrant finish.

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NUTRITION

358kcal
Protein
39.9g
Fat
9.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

2 cups Low-Sodium Chicken Broth (480g)

1 tsp Olive Oil (5g)

1 cup Spinach (30g)

Salt and Pepper to taste

1 tsp Dried Thyme (1g)

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and slightly softened.

  • 2

    Add the sliced carrot and celery to the pot, stirring occasionally for about 3-4 minutes.

  • 3

    Cube the chicken breast into bite-sized pieces and add it to the pot. Sauté until the chicken begins to brown on the edges.

  • 4

    Pour in the low-sodium chicken broth and add the dried thyme. Bring the mixture to a simmer.

  • 5

    Reduce the heat and let the soup gently simmer for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 6

    Stir in the fresh spinach during the last 2 minutes of cooking until wilted. Season with salt and pepper to taste.

  • 7

    Serve hot and enjoy your nutritious, comforting chicken and vegetable soup.

Nourishing Chicken and Vegetable Soup

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

Nourishing Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Nourishing Chicken and Vegetable Soup

A warm, comforting bowl of homemade chicken and vegetable soup, featuring tender chicken breast, crisp carrots, celery, and onion simmered in a savory low-sodium broth with a hint of garlic and olive oil. Finished with fresh spinach for a nutritious, vibrant finish.

NUTRITION

358kcal
Protein
39.9g
Fat
9.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

2 cups Low-Sodium Chicken Broth (480g)

1 tsp Olive Oil (5g)

1 cup Spinach (30g)

Salt and Pepper to taste

1 tsp Dried Thyme (1g)

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and slightly softened.

  • 2

    Add the sliced carrot and celery to the pot, stirring occasionally for about 3-4 minutes.

  • 3

    Cube the chicken breast into bite-sized pieces and add it to the pot. Sauté until the chicken begins to brown on the edges.

  • 4

    Pour in the low-sodium chicken broth and add the dried thyme. Bring the mixture to a simmer.

  • 5

    Reduce the heat and let the soup gently simmer for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 6

    Stir in the fresh spinach during the last 2 minutes of cooking until wilted. Season with salt and pepper to taste.

  • 7

    Serve hot and enjoy your nutritious, comforting chicken and vegetable soup.