Creamy Chicken and Roasted Vegetable Soup

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

Creamy Chicken and Roasted Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Soup

Enjoy a comforting bowl of creamy chicken and roasted vegetable soup where tender chicken meets a medley of roasted vegetables bathed in a light, creamy broth. This hearty soup perfectly balances savory flavors with a touch of creaminess from unsweetened almond milk, making it an ideal meal for lunch or dinner.

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NUTRITION

329kcal
Protein
43.9g
Fat
10.7g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 medium Carrot

1 stalk Celery

1/2 cup Diced Tomatoes (No Salt Added)

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/2 cup Broccoli

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the zucchini, broccoli, carrot, and celery with a drizzle of olive oil, salt, and pepper; roast on a baking sheet for 15-20 minutes until they are tender and slightly caramelized.

  • 2

    In a medium pot, heat the remaining olive oil over medium heat. Sauté minced garlic until fragrant.

  • 3

    Add diced chicken breast pieces to the pot and cook until lightly browned.

  • 4

    Pour in the diced tomatoes and unsweetened almond milk, stirring to combine.

  • 5

    Add the roasted vegetables to the pot, and let the soup simmer for 10 minutes to meld the flavors.

  • 6

    Season with additional salt and pepper to taste. Serve warm and enjoy your hearty creamy chicken and roasted vegetable soup.

Creamy Chicken and Roasted Vegetable Soup

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

Creamy Chicken and Roasted Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Soup

Enjoy a comforting bowl of creamy chicken and roasted vegetable soup where tender chicken meets a medley of roasted vegetables bathed in a light, creamy broth. This hearty soup perfectly balances savory flavors with a touch of creaminess from unsweetened almond milk, making it an ideal meal for lunch or dinner.

NUTRITION

329kcal
Protein
43.9g
Fat
10.7g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 medium Carrot

1 stalk Celery

1/2 cup Diced Tomatoes (No Salt Added)

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/2 cup Broccoli

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the zucchini, broccoli, carrot, and celery with a drizzle of olive oil, salt, and pepper; roast on a baking sheet for 15-20 minutes until they are tender and slightly caramelized.

  • 2

    In a medium pot, heat the remaining olive oil over medium heat. Sauté minced garlic until fragrant.

  • 3

    Add diced chicken breast pieces to the pot and cook until lightly browned.

  • 4

    Pour in the diced tomatoes and unsweetened almond milk, stirring to combine.

  • 5

    Add the roasted vegetables to the pot, and let the soup simmer for 10 minutes to meld the flavors.

  • 6

    Season with additional salt and pepper to taste. Serve warm and enjoy your hearty creamy chicken and roasted vegetable soup.