YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken & Veggie Noodle Soup
A vibrant, flavorful noodle soup that brings together tender chicken, crisp vegetables, and a kick of spicy sriracha. This comforting bowl is perfect whether you're fueling up for a busy day or winding down in the evening. Fragrant garlic and ginger meld with fresh veggies and rice noodles to create a satisfying dish with a bright, spicy finish.
INGREDIENTS
6 oz Chicken Breast
1 cup Rice Noodles (cooked)
1 medium Carrot
1 stalk Celery
1/2 Red Bell Pepper
1 cup Bok Choy
1 tbsp Sriracha Sauce
2 cloves Garlic
1 tsp Fresh Ginger
2 cups Low-Sodium Chicken Broth
PREPARATION
Prepare all vegetables: dice the carrot, celery, red bell pepper, and roughly chop the bok choy. Mince the garlic and grate the fresh ginger.
Thinly slice the chicken breast into bite-sized pieces.
In a large pot, add a splash of water or a light oil and sauté the garlic and ginger over medium heat until fragrant.
Add the chicken pieces to the pot and lightly sauté until they begin to brown on the edges.
Pour in the low-sodium chicken broth and bring to a simmer.
Add the diced carrot, celery, and red bell pepper to the broth; let them cook for about 5 minutes until slightly tender.
Stir in the rice noodles and bok choy, allowing the noodles to heat through and the bok choy to wilt, about 3-4 minutes.
Mix in the sriracha sauce, tasting and adjusting the spice level to your preference.
Once the chicken is fully cooked and vegetables are tender, remove the pot from heat and serve hot.