Name: Wild Mushroom and Thyme Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Boneless skinless chicken breast; 0.5 tbsp Extra virgin olive oil; 2 cups Mixed wild mushrooms; 0.5 cup Leeks; 2 whole Garlic cloves; 2 cups Chicken bone broth; 1 tsp Fresh thyme leaves; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Full-fat coconut milk

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

YOUR SOLIN GENERATED RECIPE

Wild Mushroom and Thyme Soup

Sautéed wild mushrooms and tender shredded chicken simmered in a fragrant thyme-infused bone broth for a silky and deeply savory finish.

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NUTRITION

Protein

50.4g

Fat

14.5g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless skinless chicken breast

0.5 tbsp Extra virgin olive oil

2 cups Mixed wild mushrooms

0.5 cup Leeks

2 whole Garlic cloves

2 cups Chicken bone broth

1 tsp Fresh thyme leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Full-fat coconut milk

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PREPARATION

1
Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat.
2
Add the sliced leeks and sauté for 3 minutes until softened and translucent.
3
Stir in the mixed wild mushrooms and cook for 6-8 minutes until they release their moisture and develop a golden-brown color.
4
Add the minced garlic cloves and fresh thyme leaves, sautéing for 1 minute until highly aromatic.
5
Pour in the chicken bone broth and place the whole chicken breast into the liquid.
6
Bring the mixture to a gentle simmer, then cover the pot and cook for 12-15 minutes until the chicken is fully cooked through.
7
Carefully remove the chicken breast from the pot and shred it using two forks on a clean cutting board.
8
Return the shredded chicken to the pot and stir in the full-fat coconut milk, sea salt, and black pepper.
9
Simmer for an additional 2 minutes to allow the flavors to meld, then serve warm.