Name: Roasted Carrot Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 1 cup Carrots; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Yellow onion; 0.5 cup Celery; 2 cup Low-sodium chicken broth; 1 oz Chickpea rotini pasta; 1 tsp Fresh thyme; 1 tsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Roasted Carrot Chicken Noodle Soup

Tender shredded chicken and protein-rich pasta simmered in a savory herb broth featuring caramelized roasted carrots for a deep, earthy sweetness.

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NUTRITION

Protein

42.0g

Fat

12.7g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1 cup Carrots

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Yellow onion

0.5 cup Celery

2 cup Low-sodium chicken broth

1 oz Chickpea rotini pasta

1 tsp Fresh thyme

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced carrots with olive oil, sea salt, and black pepper, then roast for 20 minutes until caramelized and tender.
3
While carrots roast, place the chicken breast in a small pot of water or broth, bring to a boil, then reduce heat and simmer for 12-15 minutes until cooked through; shred with two forks.
4
In a large soup pot, sauté the diced onion and celery over medium heat with a splash of broth until softened.
5
Pour in the remaining chicken broth and add the fresh thyme, bringing the mixture to a gentle boil.
6
Add the chickpea pasta to the pot and cook according to package instructions until al dente.
7
Stir the shredded chicken and roasted carrots into the soup, allowing them to warm through for 2 minutes.
8
Remove from heat, stir in the fresh lemon juice to brighten the flavors, and serve immediately.