Chicken and Fresh Vegetable Noodle Soup with Silky Umami Broth

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

Chicken and Fresh Vegetable Noodle Soup with Silky Umami Broth

YOUR SOLIN GENERATED RECIPE

Chicken and Fresh Vegetable Noodle Soup with Silky Umami Broth

Enjoy a comforting bowl of chicken noodle soup enhanced with fresh vegetables and an umami-rich, silky broth. Tender chicken, vibrant carrots, celery, and spinach come together with rice noodles in a light, aromatic broth accented with garlic and ginger for an extra burst of flavor.

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NUTRITION

399kcal
Protein
34.3g
Fat
2.2g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz dry Rice Noodles

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 cup Spinach

1 cup Low Sodium Chicken Broth

1 clove Garlic

1 tsp Ginger

1 tsp Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Prepare the rice noodles according to package instructions, then drain and set aside.

  • 3

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

  • 4

    In a medium pot, heat a splash of water or a teaspoon of olive oil over medium heat. Sauté the garlic, ginger, and chopped onion until aromatic and translucent.

  • 5

    Add the chicken pieces and cook until lightly browned on all sides.

  • 6

    Stir in the chopped carrot and celery, and pour in the low sodium chicken broth. Bring to a simmer and cook for about 5 minutes to let flavors meld.

  • 7

    Mix in the pre-cooked rice noodles and spinach, and add a dash of soy sauce for an umami boost.

  • 8

    Continue to simmer for an additional 2-3 minutes until the spinach is wilted and all ingredients are heated through.

  • 9

    Taste and adjust seasoning if needed, then serve hot.

Chicken and Fresh Vegetable Noodle Soup with Silky Umami Broth

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

Chicken and Fresh Vegetable Noodle Soup with Silky Umami Broth

YOUR SOLIN GENERATED RECIPE

Chicken and Fresh Vegetable Noodle Soup with Silky Umami Broth

Enjoy a comforting bowl of chicken noodle soup enhanced with fresh vegetables and an umami-rich, silky broth. Tender chicken, vibrant carrots, celery, and spinach come together with rice noodles in a light, aromatic broth accented with garlic and ginger for an extra burst of flavor.

NUTRITION

399kcal
Protein
34.3g
Fat
2.2g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz dry Rice Noodles

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 cup Spinach

1 cup Low Sodium Chicken Broth

1 clove Garlic

1 tsp Ginger

1 tsp Soy Sauce

PREPARATION

  • 1

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

  • 2

    Prepare the rice noodles according to package instructions, then drain and set aside.

  • 3

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

  • 4

    In a medium pot, heat a splash of water or a teaspoon of olive oil over medium heat. Sauté the garlic, ginger, and chopped onion until aromatic and translucent.

  • 5

    Add the chicken pieces and cook until lightly browned on all sides.

  • 6

    Stir in the chopped carrot and celery, and pour in the low sodium chicken broth. Bring to a simmer and cook for about 5 minutes to let flavors meld.

  • 7

    Mix in the pre-cooked rice noodles and spinach, and add a dash of soy sauce for an umami boost.

  • 8

    Continue to simmer for an additional 2-3 minutes until the spinach is wilted and all ingredients are heated through.

  • 9

    Taste and adjust seasoning if needed, then serve hot.