Spicy Sriracha Brothy Chicken and Fresh Vegetable Noodle Soup

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

Spicy Sriracha Brothy Chicken and Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Brothy Chicken and Fresh Vegetable Noodle Soup

This vibrant noodle soup features tender chicken and crisp vegetables in a light, aromatic chicken broth brightened with a kick of Sriracha. With a medley of fresh carrots, red bell pepper, and bok choy, each spoonful delivers a balance of textures and flavors that's both invigorating and satisfying.

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NUTRITION

377kcal
Protein
38.8g
Fat
9.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Rice Noodles (Dry)

2 cups Low Sodium Chicken Broth

1 medium Carrot

0.5 cup Red Bell Pepper

1 cup Baby Bok Choy

1 tsp Olive Oil

1 tsp Sriracha Sauce

1 tsp Fresh Ginger (grated)

1 garlic clove (minced)

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and lightly season with a pinch of salt and pepper if desired.

  • 2

    Prepare the rice noodles according to package instructions; drain and set aside.

  • 3

    Heat olive oil in a medium saucepan over medium heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until aromatic.

  • 4

    Add the sliced chicken to the pan and cook until just browned, about 3-4 minutes.

  • 5

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

  • 6

    Add sliced carrots, red bell pepper, and baby bok choy to the broth. Allow to simmer for 5 minutes to soften the vegetables slightly.

  • 7

    Stir in the cooked rice noodles and drizzle in the Sriracha sauce, adjusting to taste for spiciness.

  • 8

    Let the flavors meld for another 2 minutes, then remove from heat.

  • 9

    Serve hot, garnishing with additional fresh herbs or green onions if desired.

Spicy Sriracha Brothy Chicken and Fresh Vegetable Noodle Soup

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

Spicy Sriracha Brothy Chicken and Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Brothy Chicken and Fresh Vegetable Noodle Soup

This vibrant noodle soup features tender chicken and crisp vegetables in a light, aromatic chicken broth brightened with a kick of Sriracha. With a medley of fresh carrots, red bell pepper, and bok choy, each spoonful delivers a balance of textures and flavors that's both invigorating and satisfying.

NUTRITION

377kcal
Protein
38.8g
Fat
9.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Rice Noodles (Dry)

2 cups Low Sodium Chicken Broth

1 medium Carrot

0.5 cup Red Bell Pepper

1 cup Baby Bok Choy

1 tsp Olive Oil

1 tsp Sriracha Sauce

1 tsp Fresh Ginger (grated)

1 garlic clove (minced)

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and lightly season with a pinch of salt and pepper if desired.

  • 2

    Prepare the rice noodles according to package instructions; drain and set aside.

  • 3

    Heat olive oil in a medium saucepan over medium heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until aromatic.

  • 4

    Add the sliced chicken to the pan and cook until just browned, about 3-4 minutes.

  • 5

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

  • 6

    Add sliced carrots, red bell pepper, and baby bok choy to the broth. Allow to simmer for 5 minutes to soften the vegetables slightly.

  • 7

    Stir in the cooked rice noodles and drizzle in the Sriracha sauce, adjusting to taste for spiciness.

  • 8

    Let the flavors meld for another 2 minutes, then remove from heat.

  • 9

    Serve hot, garnishing with additional fresh herbs or green onions if desired.