Name: Chicken and Vegetable Soup with Fresh Herb Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 ounces Chicken Breast; 1.5 cups Low Sodium Chicken Broth; 0.5 cup sliced Carrots; 0.5 cup sliced Celery; 0.5 cup diced Zucchini; 1.75 ounces Sourdough Bread; 2 teaspoons Extra Virgin Olive Oil; 1 cup Mixed Greens; 2 tablespoons Fresh Parsley; 1 tablespoon Lemon Juice

Chicken and Vegetable Soup with Fresh Herb Salad

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

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Soup with Fresh Herb Salad

Simmered chicken breast and garden vegetables in a savory broth, paired with a bright herb salad and a slice of toasted sourdough.

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NUTRITION

Protein

19.4g

Fat

12.9g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Chicken Breast

1.5 cups Low Sodium Chicken Broth

0.5 cup sliced Carrots

0.5 cup sliced Celery

0.5 cup diced Zucchini

1.75 ounces Sourdough Bread

2 teaspoons Extra Virgin Olive Oil

1 cup Mixed Greens

2 tablespoons Fresh Parsley

1 tablespoon Lemon Juice

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PREPARATION

1
Sauté the carrots, celery, and zucchini in a small pot with a splash of broth until slightly softened.
2
Pour in the remaining chicken broth and bring the mixture to a gentle simmer.
3
Add the diced chicken breast and cook until the chicken is opaque and the vegetables are tender.
4
While the soup simmers, toss the mixed greens and fresh parsley with olive oil and lemon juice in a small bowl.
5
Toast the sourdough bread until golden and crisp.
6
Serve the hot soup in a bowl alongside the fresh herb salad and toasted bread.