Hearty Mushroom and Thyme Soup

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

Hearty Mushroom and Thyme Soup

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Thyme Soup

Sautéed cremini mushrooms and tender chicken simmered in an earthy thyme-infused broth, finished with a dollop of Greek yogurt for a velvety texture.

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NUTRITION

422kcal
Protein
56.8g
Fat
13.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup cremini mushrooms

0.5 cup yellow onion

2 clove garlic

0.5 tbsp extra virgin olive oil

1.5 cup low-sodium chicken broth

0.25 cup plain non-fat Greek yogurt

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized cubes and season lightly with a pinch of the sea salt and pepper.

  • 2

    Clean the mushrooms with a damp cloth and slice them thinly; finely dice the yellow onion and mince the garlic cloves.

  • 3

    Heat the extra virgin olive oil in a medium pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.

  • 4

    Remove the chicken from the pot and set aside. In the same pot, add the onions and mushrooms, sautéing until the onions are translucent and mushrooms have released their moisture.

  • 5

    Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.

  • 6

    Pour in the chicken broth and return the cooked chicken to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.

  • 7

    Remove the pot from the heat. Stir in the Greek yogurt until completely incorporated and the soup is creamy.

  • 8

    Season with the remaining sea salt and black pepper before serving hot.

Hearty Mushroom and Thyme Soup

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

Hearty Mushroom and Thyme Soup

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Thyme Soup

Sautéed cremini mushrooms and tender chicken simmered in an earthy thyme-infused broth, finished with a dollop of Greek yogurt for a velvety texture.

NUTRITION

422kcal
Protein
56.8g
Fat
13.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup cremini mushrooms

0.5 cup yellow onion

2 clove garlic

0.5 tbsp extra virgin olive oil

1.5 cup low-sodium chicken broth

0.25 cup plain non-fat Greek yogurt

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized cubes and season lightly with a pinch of the sea salt and pepper.

  • 2

    Clean the mushrooms with a damp cloth and slice them thinly; finely dice the yellow onion and mince the garlic cloves.

  • 3

    Heat the extra virgin olive oil in a medium pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.

  • 4

    Remove the chicken from the pot and set aside. In the same pot, add the onions and mushrooms, sautéing until the onions are translucent and mushrooms have released their moisture.

  • 5

    Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.

  • 6

    Pour in the chicken broth and return the cooked chicken to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.

  • 7

    Remove the pot from the heat. Stir in the Greek yogurt until completely incorporated and the soup is creamy.

  • 8

    Season with the remaining sea salt and black pepper before serving hot.