Name: Turmeric Chicken and Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast, boneless skinless; 0.5 cup white basmati rice, cooked; 0.5 tbsp extra virgin olive oil; 0.5 cup yellow onion, diced; 0.5 cup carrots, sliced; 0.5 cup celery, sliced; 1 tsp ground turmeric; 0.5 tsp fresh ginger, grated; 2 cup chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley, chopped

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

YOUR SOLIN GENERATED RECIPE

Turmeric Chicken and Rice Soup

Poached chicken breast and tender basmati rice simmered in a vibrant, aromatic turmeric-ginger broth for a comforting and golden bowl of nourishment.

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NUTRITION

Protein

40.3g

Fat

9.2g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast, boneless skinless

0.5 cup white basmati rice, cooked

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion, diced

0.5 cup carrots, sliced

0.5 cup celery, sliced

1 tsp ground turmeric

0.5 tsp fresh ginger, grated

2 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley, chopped

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PREPARATION

1
Heat the extra virgin olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened.
2
Stir in the ground turmeric and grated fresh ginger, toasting the spices for 30 seconds until they become fragrant.
3
Pour in the chicken bone broth and bring the liquid to a gentle simmer.
4
Add the whole chicken breast to the pot and poach for 12 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit.
5
Remove the chicken from the pot, shred it using two forks, and return the meat to the soup along with the cooked basmati rice.
6
Season with sea salt and black pepper, then simmer for an additional 2 minutes before garnishing with fresh parsley and serving hot.