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

A comforting bowl of creamy chicken and vegetable soup that delights with tender chicken breast, a medley of fresh vegetables, and a subtle creaminess from light coconut milk. This heartwarming soup is perfect for any meal, offering a satisfying blend of flavors and textures that are both nourishing and flavorful.

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NUTRITION

322kcal
Protein
32.6g
Fat
11.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/2 small Zucchini

1 clove Garlic

1 cup Low Sodium Chicken Broth

1/4 cup Cannellini Beans

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tbsp Fresh Parsley

Salt and 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, onion, and zucchini into small, uniform pieces for even cooking.

  • 3

    Heat olive oil in a medium pot over medium heat and sauté the onion, garlic, carrot, and celery until they begin to soften, about 3-4 minutes.

  • 4

    Add the diced chicken to the pot and cook until lightly browned on all sides, approximately 4-5 minutes.

  • 5

    Stir in the zucchini and cook for another 2 minutes.

  • 6

    Pour in the low sodium chicken broth, cannellini beans, and light coconut milk, stirring to combine.

  • 7

    Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.

  • 8

    Taste and adjust seasoning with salt and pepper as needed.

  • 9

    Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

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

A comforting bowl of creamy chicken and vegetable soup that delights with tender chicken breast, a medley of fresh vegetables, and a subtle creaminess from light coconut milk. This heartwarming soup is perfect for any meal, offering a satisfying blend of flavors and textures that are both nourishing and flavorful.

NUTRITION

322kcal
Protein
32.6g
Fat
11.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/2 small Zucchini

1 clove Garlic

1 cup Low Sodium Chicken Broth

1/4 cup Cannellini Beans

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tbsp Fresh Parsley

Salt and 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, onion, and zucchini into small, uniform pieces for even cooking.

  • 3

    Heat olive oil in a medium pot over medium heat and sauté the onion, garlic, carrot, and celery until they begin to soften, about 3-4 minutes.

  • 4

    Add the diced chicken to the pot and cook until lightly browned on all sides, approximately 4-5 minutes.

  • 5

    Stir in the zucchini and cook for another 2 minutes.

  • 6

    Pour in the low sodium chicken broth, cannellini beans, and light coconut milk, stirring to combine.

  • 7

    Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.

  • 8

    Taste and adjust seasoning with salt and pepper as needed.

  • 9

    Ladle the soup into bowls and garnish with freshly chopped parsley before serving.