Hearty Chicken and Root Vegetable Stew

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

Hearty Chicken and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Root Vegetable Stew

Savor a comforting bowl of Hearty Chicken and Root Vegetable Stew, where tender chicken breast mingles with a medley of sweet carrots, earthy parsnips, and crispy red potatoes. Infused with aromatic onions, celery, garlic, and a touch of fresh thyme simmered in low-sodium chicken broth, this stew offers a nourishing balance that warms both the body and soul.

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NUTRITION

421kcal
Protein
42.7g
Fat
4.9g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

120 grams Chicken Breast

1 medium Carrot

50 grams Parsnip

1 small Red Potato (150 grams)

1 small Onion (50 grams)

1 stick Celery (50 grams)

1 clove Garlic

1 cup Low-Sodium Chicken Broth

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Peel and chop the carrot and parsnip into evenly sized chunks. Rinse and dice the red potato and onion, and slice the celery.

  • 3

    In a large pot over medium heat, sauté the onion, celery, and garlic with a light spray of olive oil (if desired) until softened, about 3-4 minutes.

  • 4

    Add the chicken pieces to the pot, stirring until lightly browned on all sides.

  • 5

    Incorporate the chopped carrot, parsnip, and red potato into the pot.

  • 6

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

  • 7

    Cover and let simmer for 20-25 minutes until the vegetables are tender and the chicken is cooked through.

  • 8

    Season with salt and pepper to taste, remove thyme sprigs, and serve hot.

Hearty Chicken and Root Vegetable Stew

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

Hearty Chicken and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Root Vegetable Stew

Savor a comforting bowl of Hearty Chicken and Root Vegetable Stew, where tender chicken breast mingles with a medley of sweet carrots, earthy parsnips, and crispy red potatoes. Infused with aromatic onions, celery, garlic, and a touch of fresh thyme simmered in low-sodium chicken broth, this stew offers a nourishing balance that warms both the body and soul.

NUTRITION

421kcal
Protein
42.7g
Fat
4.9g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

120 grams Chicken Breast

1 medium Carrot

50 grams Parsnip

1 small Red Potato (150 grams)

1 small Onion (50 grams)

1 stick Celery (50 grams)

1 clove Garlic

1 cup Low-Sodium Chicken Broth

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and set aside.

  • 2

    Peel and chop the carrot and parsnip into evenly sized chunks. Rinse and dice the red potato and onion, and slice the celery.

  • 3

    In a large pot over medium heat, sauté the onion, celery, and garlic with a light spray of olive oil (if desired) until softened, about 3-4 minutes.

  • 4

    Add the chicken pieces to the pot, stirring until lightly browned on all sides.

  • 5

    Incorporate the chopped carrot, parsnip, and red potato into the pot.

  • 6

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

  • 7

    Cover and let simmer for 20-25 minutes until the vegetables are tender and the chicken is cooked through.

  • 8

    Season with salt and pepper to taste, remove thyme sprigs, and serve hot.