NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 oz Rice Noodles

1 cup Low-Sodium Chicken Broth

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Sriracha Sauce

1 tsp Fresh Ginger

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

• 2

  Thinly slice the carrot, celery, and onion; mince the garlic and grate the ginger.

• 3

  Heat olive oil in a soup pot over medium heat. Sauté the garlic, onion, and ginger for about 2 minutes until fragrant.

• 4

  Add the chicken pieces and cook until lightly browned on all sides.

• 5

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

• 6

  Add the sliced carrots and celery, then cook for about 5 minutes until they begin to soften.

• 7

  Stir in the rice noodles and allow them to cook according to package instructions (usually 3-4 minutes).

• 8

  Mix in the sriracha sauce and lime juice. Adjust seasoning with salt and pepper to taste.

• 9

  Let the soup simmer for a final 2 minutes to meld the flavors, then serve hot.