Creamy Chicken Vegetable Soup

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

Creamy Chicken Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Vegetable Soup

Enjoy a warm, nourishing bowl of Creamy Chicken Vegetable Soup that's perfect for any meal—breakfast, lunch, or dinner. Tender chunks of chicken breast blend with an assortment of fresh vegetables, enriched with a hint of olive oil and a dollop of creamy, nonfat Greek yogurt. This comforting, light soup is both satisfying and balanced, offering a delightful mix of textures and flavors.

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NUTRITION

316kcal
Protein
41.1g
Fat
8.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Nonfat Greek Yogurt

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

2 cups Low-Sodium Chicken Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a large soup pot over medium heat.

  • 2

    Add the chopped onion, diced carrot, and sliced celery. Sauté until the vegetables soften, about 5 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on all sides.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Reduce the heat and let it simmer for 10-15 minutes until the chicken is cooked through and the flavors meld.

  • 6

    Stir in the nonfat Greek yogurt until the soup becomes creamy. Adjust heat to low to ensure it doesn’t boil after adding the yogurt.

  • 7

    Season with salt and pepper as desired, and serve warm.

Creamy Chicken Vegetable Soup

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

Creamy Chicken Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Vegetable Soup

Enjoy a warm, nourishing bowl of Creamy Chicken Vegetable Soup that's perfect for any meal—breakfast, lunch, or dinner. Tender chunks of chicken breast blend with an assortment of fresh vegetables, enriched with a hint of olive oil and a dollop of creamy, nonfat Greek yogurt. This comforting, light soup is both satisfying and balanced, offering a delightful mix of textures and flavors.

NUTRITION

316kcal
Protein
41.1g
Fat
8.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Nonfat Greek Yogurt

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

2 cups Low-Sodium Chicken Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a large soup pot over medium heat.

  • 2

    Add the chopped onion, diced carrot, and sliced celery. Sauté until the vegetables soften, about 5 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on all sides.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Reduce the heat and let it simmer for 10-15 minutes until the chicken is cooked through and the flavors meld.

  • 6

    Stir in the nonfat Greek yogurt until the soup becomes creamy. Adjust heat to low to ensure it doesn’t boil after adding the yogurt.

  • 7

    Season with salt and pepper as desired, and serve warm.