Name: Chicken Thigh and Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken thighs; 2 cup chicken bone broth; 0.5 cup carrots; 0.5 cup celery; 0.5 cup yellow onion; 1 cup kale; 0.5 tbsp olive oil; 1 tsp garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme

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

YOUR SOLIN GENERATED RECIPE

Chicken Thigh and Vegetable Soup

Sautéed chicken thighs and crisp vegetables simmered in a savory bone broth for a comforting, nutrient-dense soup that warms you from the inside out.

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NUTRITION

Protein

46.5g

Fat

20.6g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken thighs

2 cup chicken bone broth

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 cup kale

0.5 tbsp olive oil

1 tsp garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

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PREPARATION

1
Heat the olive oil in a large heavy-bottomed pot over medium heat.
2
Season the chicken thighs with sea salt and black pepper, then sear them in the pot until golden brown on both sides.
3
Remove the chicken and set aside; add the diced onion, carrots, and celery to the pot, sautéing until the onions are translucent.
4
Stir in the minced garlic and dried thyme, cooking for one minute to release the aromatic oils.
5
Pour in the chicken bone broth, scraping the bottom of the pot to incorporate the flavorful browned bits.
6
Return the chicken to the pot, bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is tender.
7
Remove the chicken, shred it into bite-sized pieces with two forks, and return it to the pot along with the chopped kale.
8
Simmer for an additional 5 minutes until the kale is wilted and the soup is piping hot.