YOUR SOLIN GENERATED RECIPE
Chicken and Fresh Vegetable Spicy Sriracha Noodle Soup
Savor a vibrant bowl of Chicken and Fresh Vegetable Spicy Sriracha Noodle Soup, bursting with tender chicken, crisp seasonal vegetables, and a kick of spicy sriracha. This nourishing soup is a satisfying blend of textures and flavors, balancing the heat of sriracha with bright, aromatic broth and fresh herbs—a comforting yet energizing meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Whole-Wheat Rice Noodles (cooked)
1/2 cup Broccoli (florets)
1/4 cup Carrot (sliced)
1/4 cup Red Bell Pepper (diced)
1 cup Low-Sodium Chicken Broth
1 tsp Sriracha Sauce
1 tsp Fresh Ginger (grated)
1 garlic clove (minced)
2 tbsp Scallions (chopped)
PREPARATION
In a medium pot, bring the low-sodium chicken broth to a simmer with grated ginger and minced garlic.
While the broth heats, dice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.
Add the chicken pieces to the simmering broth and cook for about 5-7 minutes until they start to turn opaque.
Stir in the broccoli, carrot, and red bell pepper, allowing the vegetables to soften slightly, about 3-4 minutes.
Add the pre-cooked whole-wheat rice noodles to the soup, followed by the sriracha sauce. Stir gently to combine.
Let the soup simmer for another 2-3 minutes so all flavors meld together.
Taste and adjust seasoning as needed, then ladle the soup into bowls and garnish with chopped scallions before serving.