YOUR SOLIN GENERATED RECIPE
Roasted Chicken and Vegetable Soup with Garden Salad
Shredded roasted chicken simmered in a fragrant thyme-infused broth with tender vegetables, paired with a crisp garden salad topped with creamy avocado slices.
INGREDIENTS
5 oz Roasted chicken breast
2 cups Low-sodium chicken broth
0.5 cup Carrots
0.5 cup Celery
0.5 cup Yellow onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried thyme
2 cups Mixed baby greens
0.5 cup Cucumber
0.25 cup Cherry tomatoes
0.25 whole Avocado
1 tbsp Lemon juice
1 tsp Extra virgin olive oil
PREPARATION
Heat 1 teaspoon of olive oil in a medium pot over medium heat.
Add diced onion, carrots, and celery, sautéing until the onions are translucent and fragrant.
Stir in the dried thyme, sea salt, and black pepper.
Pour in the chicken broth and bring to a gentle simmer for 10 minutes until vegetables are tender.
Add the shredded roasted chicken to the pot and heat through for 2-3 minutes.
While the soup simmers, combine mixed greens, cucumber, and cherry tomatoes in a bowl.
Whisk together the remaining olive oil and lemon juice, then drizzle over the salad.
Top the salad with fresh avocado slices and serve alongside the warm soup.