YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup
Enjoy a vibrant bowl of soup featuring tender chicken, a medley of fresh vegetables, and light rice noodles all enlivened by a touch of spicy Sriracha. This warming and balanced meal boasts a delightful blend of textures and a kick of heat, perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Rice Noodles
1 cup Low Sodium Chicken Broth
1 medium Carrot, sliced
1/2 Red Bell Pepper, sliced
1 cup Bok Choy, chopped
1 tablespoon Sriracha Sauce
1 clove Garlic, minced
1 teaspoon Fresh Ginger, grated
PREPARATION
Slice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.
Prepare vegetables by slicing the carrot, red bell pepper, and chopping the bok choy. Mince the garlic and grate the ginger.
In a medium saucepan, warm the low sodium chicken broth over medium heat. Add minced garlic and grated ginger; let simmer for 2 minutes to infuse the flavors.
Add the chicken pieces and sliced carrot to the broth. Cook for about 5-6 minutes until the chicken is nearly cooked through.
Stir in the red bell pepper and bok choy, and continue to simmer until the chicken is fully cooked and vegetables are tender, approximately 3-4 minutes.
Mix in the pre-cooked rice noodles and drizzle the Sriracha sauce. Allow everything to warm through for an additional 1-2 minutes.
Taste and adjust seasoning if needed. Serve hot and enjoy your flavorful, satisfying bowl of spicy noodle soup.