NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (~170g)

1 oz Rice Noodles (~28g dry)

1 cup Low-Sodium Chicken Broth (~240g)

1 tbsp Sriracha Sauce (~15g)

1/2 cup Sliced Carrots (~61g)

1/2 cup Diced Red Bell Pepper (~75g)

1 Garlic Clove, minced (~3g)

1 tsp Fresh Ginger, grated (~2g)

1 tsp Olive Oil (~5g)

1/2 cup Shelled Edamame (~70g)

2 tbsp Chopped Scallions (~10g)

PREPARATION

• 1

  Heat a medium pot over medium heat and add olive oil.

• 2

  Sauté minced garlic and grated ginger until fragrant, about 1 minute.

• 3

  Add diced red bell pepper and sliced carrots, cooking for 3-4 minutes until slightly softened.

• 4

  Pour in the low-sodium chicken broth and bring to a simmer.

• 5

  Stir in the sriracha sauce, then add the rice noodles and let them soften as the broth simmers for about 5 minutes.

• 6

  Meanwhile, season the chicken breast lightly with salt and pepper. Add the chicken to the pot and cook until it is no longer pink in the center, about 6-8 minutes.

• 7

  Stir in the shelled edamame to warm through.

• 8

  Once all ingredients are well incorporated and the noodles are tender, remove the pot from heat.

• 9

  Ladle the soup into bowls and garnish with chopped scallions. Serve hot and enjoy your hearty, spicy bowl of comfort.