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

Enjoy a comforting bowl of creamy chicken and vegetable soup that blends tender chicken breast with crisp carrots, celery, and onions in a light, velvety broth enhanced with Greek yogurt and a hint of olive oil. This satisfying dish delivers warmth and nourishment, perfect for any meal of the day.

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NUTRITION

345kcal
Protein
44g
Fat
8.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces. Mince the garlic.

  • 3

    Heat the olive oil in a medium pot over medium heat. Sauté the onions and garlic until translucent and aromatic.

  • 4

    Add the chicken pieces and cook until they begin to brown on all sides.

  • 5

    Mix in the chopped carrot and celery, then pour in the low-sodium chicken broth. Bring the mixture to a simmer.

  • 6

    Allow the soup to simmer gently for 10-12 minutes until the vegetables are tender and the chicken is cooked through.

  • 7

    Lower the heat and stir in the nonfat Greek yogurt, blending thoroughly to achieve a creamy texture. Avoid boiling after adding the yogurt to prevent curdling.

  • 8

    Taste and adjust the seasoning with salt and pepper as needed, then 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

Enjoy a comforting bowl of creamy chicken and vegetable soup that blends tender chicken breast with crisp carrots, celery, and onions in a light, velvety broth enhanced with Greek yogurt and a hint of olive oil. This satisfying dish delivers warmth and nourishment, perfect for any meal of the day.

NUTRITION

345kcal
Protein
44g
Fat
8.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces. Mince the garlic.

  • 3

    Heat the olive oil in a medium pot over medium heat. Sauté the onions and garlic until translucent and aromatic.

  • 4

    Add the chicken pieces and cook until they begin to brown on all sides.

  • 5

    Mix in the chopped carrot and celery, then pour in the low-sodium chicken broth. Bring the mixture to a simmer.

  • 6

    Allow the soup to simmer gently for 10-12 minutes until the vegetables are tender and the chicken is cooked through.

  • 7

    Lower the heat and stir in the nonfat Greek yogurt, blending thoroughly to achieve a creamy texture. Avoid boiling after adding the yogurt to prevent curdling.

  • 8

    Taste and adjust the seasoning with salt and pepper as needed, then serve warm.