Name: Hong Kong Style Macaroni Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup elbow macaroni; 4 oz boneless skinless chicken breast; 1 large egg; 1.5 cup low-sodium chicken broth; 0.25 cup frozen peas; 1 tsp toasted sesame oil; 1 tsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp white pepper; 1 stalk green onion

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

YOUR SOLIN GENERATED RECIPE

Hong Kong Style Macaroni Soup

Tender macaroni and shredded chicken simmered in a savory, aromatic broth topped with a silky fried egg for a comforting and nostalgic breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.6g

Fat

13.5g

Carbs

62.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup elbow macaroni

4 oz boneless skinless chicken breast

1 large egg

1.5 cup low-sodium chicken broth

0.25 cup frozen peas

1 tsp toasted sesame oil

1 tsp coconut aminos

0.25 tsp sea salt

0.25 tsp white pepper

1 stalk green onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Boil the macaroni in a pot of water until al dente, then drain and set aside in a serving bowl.
2
In a medium saucepan, bring the chicken broth to a gentle simmer and poach the chicken breast until cooked through.
3
Remove the chicken from the broth and shred it into bite-sized pieces using two forks.
4
Add the frozen peas, coconut aminos, sea salt, and white pepper to the simmering broth and cook for 2 minutes.
5
Heat a small non-stick skillet over medium heat with half of the sesame oil and fry the egg until the white is set but the yolk is still runny.
6
Pour the hot broth and peas over the macaroni, top with the shredded chicken and fried egg, then garnish with sliced green onions and the remaining sesame oil.