Spicy Sriracha Brothy Chicken and 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 Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Brothy Chicken and Vegetable Noodle Soup

Enjoy a warming, light yet satisfying noodle soup bursting with savory chicken, crisp vegetables, and a kick of sriracha heat. This soup offers a delightful balance of tender chicken, chewy rice noodles, and aromatic ginger and garlic, making it a perfect, nutrient-packed meal at any time of day.

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NUTRITION

393kcal
Protein
38.5g
Fat
8.6g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Rice Noodles (cooked)

1 medium Carrot

1 cup Bok Choy

1/2 cup Mushrooms (sliced)

1/4 medium Onion

1 clove Garlic

1 cup Chicken Broth (Low Sodium)

1 tbsp Sriracha Sauce

1 tsp Fresh Ginger (grated)

1 tsp Olive Oil

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a large saucepan over medium heat. Add chopped onion, garlic, and grated ginger, and sauté until fragrant and the onions become translucent.

  • 3

    Add the chicken pieces and cook until they begin to brown on the outside.

  • 4

    Pour in the chicken broth and bring it to a simmer. Stir in the sriracha sauce to add a spicy kick.

  • 5

    Add the sliced carrot, bok choy, and mushrooms to the simmering broth. Let the vegetables cook until just tender, about 4-5 minutes.

  • 6

    Add the cooked rice noodles to the soup and allow them to heat through for 2 minutes.

  • 7

    Taste and adjust seasoning if needed. Serve hot and enjoy the warmth and spice in every spoonful.

Spicy Sriracha Brothy Chicken and 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 Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Brothy Chicken and Vegetable Noodle Soup

Enjoy a warming, light yet satisfying noodle soup bursting with savory chicken, crisp vegetables, and a kick of sriracha heat. This soup offers a delightful balance of tender chicken, chewy rice noodles, and aromatic ginger and garlic, making it a perfect, nutrient-packed meal at any time of day.

NUTRITION

393kcal
Protein
38.5g
Fat
8.6g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Rice Noodles (cooked)

1 medium Carrot

1 cup Bok Choy

1/2 cup Mushrooms (sliced)

1/4 medium Onion

1 clove Garlic

1 cup Chicken Broth (Low Sodium)

1 tbsp Sriracha Sauce

1 tsp Fresh Ginger (grated)

1 tsp Olive Oil

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a large saucepan over medium heat. Add chopped onion, garlic, and grated ginger, and sauté until fragrant and the onions become translucent.

  • 3

    Add the chicken pieces and cook until they begin to brown on the outside.

  • 4

    Pour in the chicken broth and bring it to a simmer. Stir in the sriracha sauce to add a spicy kick.

  • 5

    Add the sliced carrot, bok choy, and mushrooms to the simmering broth. Let the vegetables cook until just tender, about 4-5 minutes.

  • 6

    Add the cooked rice noodles to the soup and allow them to heat through for 2 minutes.

  • 7

    Taste and adjust seasoning if needed. Serve hot and enjoy the warmth and spice in every spoonful.