Hearty Chicken and Vegetable Noodle Soup

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

Hearty Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Noodle Soup

A warm, comforting bowl of noodle soup loaded with tender chicken, fresh vegetables, and perfectly cooked noodles in a savory chicken broth. This hearty soup is ideal for any meal, satisfying your hunger while delivering a delightful balance of textures and flavors.

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NUTRITION

438kcal
Protein
37.9g
Fat
3.7g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Egg Noodles (cooked)

1 medium Carrot

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

2 cups Low-Sodium Chicken Broth

1 Bay Leaf

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop the carrot, celery, and onion into uniform pieces for even cooking. Mince the garlic.

  • 3

    In a large pot, bring the chicken broth to a simmer over medium heat and add the bay leaf.

  • 4

    Add the diced chicken to the simmering broth and cook for about 5 minutes.

  • 5

    Mix in the chopped vegetables and minced garlic, letting them cook for an additional 5-7 minutes until tender.

  • 6

    Stir in the whole wheat egg noodles and continue cooking until they are al dente, about 7-8 minutes.

  • 7

    Adjust seasoning with salt and pepper as needed, remove the bay leaf, and serve hot.

Hearty Chicken and Vegetable Noodle Soup

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

Hearty Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Noodle Soup

A warm, comforting bowl of noodle soup loaded with tender chicken, fresh vegetables, and perfectly cooked noodles in a savory chicken broth. This hearty soup is ideal for any meal, satisfying your hunger while delivering a delightful balance of textures and flavors.

NUTRITION

438kcal
Protein
37.9g
Fat
3.7g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Egg Noodles (cooked)

1 medium Carrot

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

2 cups Low-Sodium Chicken Broth

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop the carrot, celery, and onion into uniform pieces for even cooking. Mince the garlic.

  • 3

    In a large pot, bring the chicken broth to a simmer over medium heat and add the bay leaf.

  • 4

    Add the diced chicken to the simmering broth and cook for about 5 minutes.

  • 5

    Mix in the chopped vegetables and minced garlic, letting them cook for an additional 5-7 minutes until tender.

  • 6

    Stir in the whole wheat egg noodles and continue cooking until they are al dente, about 7-8 minutes.

  • 7

    Adjust seasoning with salt and pepper as needed, remove the bay leaf, and serve hot.