YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Spicy Sriracha Noodle Soup
A vibrant, warming bowl of spicy chicken noodle soup bursting with fresh vegetables and a kick of Sriracha. Tender chicken and chewy rice noodles blend seamlessly with garden-fresh veggies and aromatic garlic and ginger, making this a satisfying meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
1 oz Rice Noodles (dry)
1 cup Mixed Vegetables
1 cup Low Sodium Chicken Broth
1 tsp Sriracha Sauce
1 clove Garlic
1 tsp Fresh Ginger
2 tbsp Green Onions
PREPARATION
Slice the chicken breast into thin strips. Mince garlic, grate ginger, and roughly chop green onions; set aside some green onions for garnish.
In a medium pot, heat a small amount of water or a light drizzle of broth over medium heat. Sauté the garlic and ginger until fragrant, about 1 minute.
Add the chicken strips to the pot and cook until they are lightly browned on the outside.
Pour in the low sodium chicken broth and bring to a simmer. Stir in the mixed vegetables and let cook for about 3-4 minutes until they begin to soften.
Add the rice noodles and Sriracha sauce. Simmer for an additional 3-4 minutes or until the noodles are tender.
Taste and adjust seasoning if needed. Serve hot, garnished with the reserved chopped green onions.