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

Enjoy a comforting bowl of creamy chicken and vegetable soup. Tender chicken breast combines with a medley of carrots, celery, and onions in a light, aromatic broth, enriched with a touch of almond milk and creamed with a hint of cottage cheese for a velvety finish. Perfect for a nourishing meal any time of day.

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NUTRITION

315kcal
Protein
38.3g
Fat
9.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 Celery Stick

1/4 Onion

1 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Cottage Cheese

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

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

  • 3

    Sprinkle in whole wheat flour and stir to coat the vegetables, cooking for 1 minute to remove the raw flour taste.

  • 4

    Pour in the chicken broth and almond milk, stirring continuously to combine.

  • 5

    Add diced chicken breast to the pot and bring the mixture to a gentle simmer.

  • 6

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

  • 7

    Stir in the low-fat cottage cheese to create a creamy texture, and warm through for another 2 minutes.

  • 8

    Season with salt and pepper to taste 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

Enjoy a comforting bowl of creamy chicken and vegetable soup. Tender chicken breast combines with a medley of carrots, celery, and onions in a light, aromatic broth, enriched with a touch of almond milk and creamed with a hint of cottage cheese for a velvety finish. Perfect for a nourishing meal any time of day.

NUTRITION

315kcal
Protein
38.3g
Fat
9.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 Celery Stick

1/4 Onion

1 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Cottage Cheese

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

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

  • 3

    Sprinkle in whole wheat flour and stir to coat the vegetables, cooking for 1 minute to remove the raw flour taste.

  • 4

    Pour in the chicken broth and almond milk, stirring continuously to combine.

  • 5

    Add diced chicken breast to the pot and bring the mixture to a gentle simmer.

  • 6

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

  • 7

    Stir in the low-fat cottage cheese to create a creamy texture, and warm through for another 2 minutes.

  • 8

    Season with salt and pepper to taste before serving.