Spicy Sriracha Noodle Soup with Lean Chicken and Crisp Vegetables

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

Spicy Sriracha Noodle Soup with Lean Chicken and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Noodle Soup with Lean Chicken and Crisp Vegetables

Enjoy a vibrant bowl of spicy noodle soup where tender lean chicken meets crisp, colorful vegetables in a light, aromatic broth spiked with sriracha and fresh ginger. This balanced dish offers a warming medley of textures and flavors, perfect for any meal of the day.

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NUTRITION

362kcal
Protein
36g
Fat
6.3g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Chicken Breast

1 oz Dry Rice Noodles

1/2 medium Red Bell Pepper

1 medium Carrot

1 cup Baby Spinach

1 cup Low-Sodium Chicken Broth

1 tsp Sriracha Sauce

1 tsp Grated Fresh Ginger

1/2 tsp Sesame Oil

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PREPARATION

  • 1

    Bring the chicken broth to a simmer in a medium saucepan over medium heat.

  • 2

    Add the grated ginger and sriracha sauce to the broth, stirring to combine.

  • 3

    Thinly slice the red bell pepper and julienne the carrot, then add them to the simmering broth along with the baby spinach.

  • 4

    Add the dry rice noodles and let them cook in the broth for about 3-4 minutes until tender.

  • 5

    In a separate pan, lightly sear the lean chicken breast until no longer pink in the center, then slice into thin strips.

  • 6

    Place the sliced chicken into the soup and allow the flavors to meld for an additional minute.

  • 7

    Drizzle the sesame oil over the soup, adjust seasoning if necessary, and serve hot.

Spicy Sriracha Noodle Soup with Lean Chicken and Crisp Vegetables

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

Spicy Sriracha Noodle Soup with Lean Chicken and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Noodle Soup with Lean Chicken and Crisp Vegetables

Enjoy a vibrant bowl of spicy noodle soup where tender lean chicken meets crisp, colorful vegetables in a light, aromatic broth spiked with sriracha and fresh ginger. This balanced dish offers a warming medley of textures and flavors, perfect for any meal of the day.

NUTRITION

362kcal
Protein
36g
Fat
6.3g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Chicken Breast

1 oz Dry Rice Noodles

1/2 medium Red Bell Pepper

1 medium Carrot

1 cup Baby Spinach

1 cup Low-Sodium Chicken Broth

1 tsp Sriracha Sauce

1 tsp Grated Fresh Ginger

1/2 tsp Sesame Oil

PREPARATION

  • 1

    Bring the chicken broth to a simmer in a medium saucepan over medium heat.

  • 2

    Add the grated ginger and sriracha sauce to the broth, stirring to combine.

  • 3

    Thinly slice the red bell pepper and julienne the carrot, then add them to the simmering broth along with the baby spinach.

  • 4

    Add the dry rice noodles and let them cook in the broth for about 3-4 minutes until tender.

  • 5

    In a separate pan, lightly sear the lean chicken breast until no longer pink in the center, then slice into thin strips.

  • 6

    Place the sliced chicken into the soup and allow the flavors to meld for an additional minute.

  • 7

    Drizzle the sesame oil over the soup, adjust seasoning if necessary, and serve hot.