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 vibrant bowl of spicy Sriracha chicken and fresh vegetable noodle soup featuring tender chicken breast, light rice noodles, and crisp vegetables in a savory, aromatic broth. This dish delivers a perfect balance of protein and nourishing veggies for a satisfying meal any time of day.

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NUTRITION

412kcal
Protein
45.7g
Fat
8.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Rice Noodles (cooked)

1 cup Low Sodium Chicken Broth

1/2 cup Shredded Carrots

1 cup Fresh Spinach

1/2 cup Sliced Red Bell Pepper

1 tsp Sriracha Sauce

1 tsp Sesame Oil

2 tbsp Chopped Green Onions (garnish)

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PREPARATION

  • 1

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

  • 2

    Add the rice noodles to the simmering broth and cook for about 3 minutes until they start to soften.

  • 3

    Stir in the shredded carrots, fresh spinach, and red bell pepper. Allow the vegetables to cook for another 2 minutes.

  • 4

    Add the pre-cooked or quick-sear lightly seasoned chicken breast (ensure it’s sliced or shredded for even distribution) into the simmering soup.

  • 5

    Mix in the Sriracha sauce and sesame oil, adjusting the spice level to taste.

  • 6

    Let the soup simmer for an additional 2–3 minutes so all the flavors merge.

  • 7

    Ladle the soup into a bowl, garnish with chopped green onions, and serve hot.

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 vibrant bowl of spicy Sriracha chicken and fresh vegetable noodle soup featuring tender chicken breast, light rice noodles, and crisp vegetables in a savory, aromatic broth. This dish delivers a perfect balance of protein and nourishing veggies for a satisfying meal any time of day.

NUTRITION

412kcal
Protein
45.7g
Fat
8.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Rice Noodles (cooked)

1 cup Low Sodium Chicken Broth

1/2 cup Shredded Carrots

1 cup Fresh Spinach

1/2 cup Sliced Red Bell Pepper

1 tsp Sriracha Sauce

1 tsp Sesame Oil

2 tbsp Chopped Green Onions (garnish)

PREPARATION

  • 1

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

  • 2

    Add the rice noodles to the simmering broth and cook for about 3 minutes until they start to soften.

  • 3

    Stir in the shredded carrots, fresh spinach, and red bell pepper. Allow the vegetables to cook for another 2 minutes.

  • 4

    Add the pre-cooked or quick-sear lightly seasoned chicken breast (ensure it’s sliced or shredded for even distribution) into the simmering soup.

  • 5

    Mix in the Sriracha sauce and sesame oil, adjusting the spice level to taste.

  • 6

    Let the soup simmer for an additional 2–3 minutes so all the flavors merge.

  • 7

    Ladle the soup into a bowl, garnish with chopped green onions, and serve hot.