Spicy Sriracha 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 Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Vegetable Noodle Soup

Enjoy a warm and invigorating bowl of spicy Sriracha chicken and vegetable noodle soup, where tender chicken, delicate rice noodles, and crisp vegetables mingle in a flavorful, fragrant broth with a hint of heat from Sriracha for an uplifting dining experience.

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NUTRITION

376kcal
Protein
37.7g
Fat
8.8g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Rice Noodles (dry)

1 cup Mixed Vegetables

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Sriracha Sauce

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add minced garlic and grated fresh ginger, sauté for about 1 minute until fragrant.

  • 3

    Add the chicken pieces to the pan and cook until lightly browned on the outside, about 3-4 minutes.

  • 4

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

  • 5

    Stir in the rice noodles and mixed vegetables, then add the Sriracha sauce. Adjust the amount of Sriracha to taste based on your desired heat level.

  • 6

    Allow the soup to simmer for an additional 5-7 minutes, or until the noodles are tender and the vegetables are just cooked.

  • 7

    Taste and adjust seasoning if needed, then serve hot.

Spicy Sriracha 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 Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Vegetable Noodle Soup

Enjoy a warm and invigorating bowl of spicy Sriracha chicken and vegetable noodle soup, where tender chicken, delicate rice noodles, and crisp vegetables mingle in a flavorful, fragrant broth with a hint of heat from Sriracha for an uplifting dining experience.

NUTRITION

376kcal
Protein
37.7g
Fat
8.8g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Rice Noodles (dry)

1 cup Mixed Vegetables

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Sriracha Sauce

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add minced garlic and grated fresh ginger, sauté for about 1 minute until fragrant.

  • 3

    Add the chicken pieces to the pan and cook until lightly browned on the outside, about 3-4 minutes.

  • 4

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

  • 5

    Stir in the rice noodles and mixed vegetables, then add the Sriracha sauce. Adjust the amount of Sriracha to taste based on your desired heat level.

  • 6

    Allow the soup to simmer for an additional 5-7 minutes, or until the noodles are tender and the vegetables are just cooked.

  • 7

    Taste and adjust seasoning if needed, then serve hot.