Spicy Sriracha 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 Chicken and Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup

A warming, vibrant noodle soup featuring tender chicken breast, crisp fresh vegetables, and a kick of sriracha, all simmered in a savory low sodium broth. Perfect for a satisfying meal any time of day.

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NUTRITION

509kcal
Protein
42.1g
Fat
9.7g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Low Sodium Chicken Broth (240g)

2 oz dry Rice Noodles (56g)

1 small Carrot (50g)

½ medium Zucchini (50g)

¼ medium Red Bell Pepper (40g)

1 tbsp Sriracha Sauce (17g)

1 tsp Sesame Oil (5g)

1 tsp Fresh Ginger, grated (2g)

1 clove Garlic (3g)

2 sprigs Green Onions (15g)

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Peel and julienne the carrot, dice the zucchini and red bell pepper, and mince the garlic and ginger.

  • 3

    Heat sesame oil in a large pot over medium heat. Add minced garlic and ginger, sautéing until fragrant.

  • 4

    Add the chicken strips and sear until lightly browned on all sides.

  • 5

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

  • 6

    Add the rice noodles and all the chopped vegetables. Allow the noodles to cook and vegetables to soften, about 5-7 minutes.

  • 7

    Stir in the sriracha sauce to infuse the soup with a spicy kick.

  • 8

    Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.

Spicy Sriracha 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 Chicken and Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup

A warming, vibrant noodle soup featuring tender chicken breast, crisp fresh vegetables, and a kick of sriracha, all simmered in a savory low sodium broth. Perfect for a satisfying meal any time of day.

NUTRITION

509kcal
Protein
42.1g
Fat
9.7g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Low Sodium Chicken Broth (240g)

2 oz dry Rice Noodles (56g)

1 small Carrot (50g)

½ medium Zucchini (50g)

¼ medium Red Bell Pepper (40g)

1 tbsp Sriracha Sauce (17g)

1 tsp Sesame Oil (5g)

1 tsp Fresh Ginger, grated (2g)

1 clove Garlic (3g)

2 sprigs Green Onions (15g)

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Peel and julienne the carrot, dice the zucchini and red bell pepper, and mince the garlic and ginger.

  • 3

    Heat sesame oil in a large pot over medium heat. Add minced garlic and ginger, sautéing until fragrant.

  • 4

    Add the chicken strips and sear until lightly browned on all sides.

  • 5

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

  • 6

    Add the rice noodles and all the chopped vegetables. Allow the noodles to cook and vegetables to soften, about 5-7 minutes.

  • 7

    Stir in the sriracha sauce to infuse the soup with a spicy kick.

  • 8

    Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.