Chicken Vegetable Soup with Buckwheat and Beetroot

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

Chicken Vegetable Soup with Buckwheat and Beetroot

YOUR SOLIN GENERATED RECIPE

Chicken Vegetable Soup with Buckwheat and Beetroot

A simmered soup of tender chicken, earthy buckwheat, and vibrant beetroot, finished with a squeeze of fresh lemon for a bright, zesty aroma.

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NUTRITION

405kcal
Protein
41.7g
Fat
10.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, cubed

30 grams dry Buckwheat

1/2 cup diced Beetroot

2 cups Low-Sodium Chicken Broth

1/2 cup diced Carrots

1/4 cup diced Onion

1 teaspoon Olive Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the diced onion and carrots, sautéing for 3-4 minutes until the onion is translucent.

  • 3

    Add the cubed chicken breast to the pot and cook until the outside is lightly browned.

  • 4

    Stir in the diced beetroot, dry buckwheat, and chicken broth.

  • 5

    Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

  • 6

    Simmer for 15 to 20 minutes, or until the buckwheat is tender and the chicken is cooked through.

  • 7

    Stir in the fresh lemon juice and season with a pinch of sea salt and black pepper.

  • 8

    Serve hot in a bowl, garnished with fresh herbs if desired.

Chicken Vegetable Soup with Buckwheat and Beetroot

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

Chicken Vegetable Soup with Buckwheat and Beetroot

YOUR SOLIN GENERATED RECIPE

Chicken Vegetable Soup with Buckwheat and Beetroot

A simmered soup of tender chicken, earthy buckwheat, and vibrant beetroot, finished with a squeeze of fresh lemon for a bright, zesty aroma.

NUTRITION

405kcal
Protein
41.7g
Fat
10.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, cubed

30 grams dry Buckwheat

1/2 cup diced Beetroot

2 cups Low-Sodium Chicken Broth

1/2 cup diced Carrots

1/4 cup diced Onion

1 teaspoon Olive Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the diced onion and carrots, sautéing for 3-4 minutes until the onion is translucent.

  • 3

    Add the cubed chicken breast to the pot and cook until the outside is lightly browned.

  • 4

    Stir in the diced beetroot, dry buckwheat, and chicken broth.

  • 5

    Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

  • 6

    Simmer for 15 to 20 minutes, or until the buckwheat is tender and the chicken is cooked through.

  • 7

    Stir in the fresh lemon juice and season with a pinch of sea salt and black pepper.

  • 8

    Serve hot in a bowl, garnished with fresh herbs if desired.