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

A warming, flavorful noodle soup bursting with tender chicken, crisp vegetables, and a kick of spicy sriracha. Perfectly balanced for a light yet satisfying dinner that nurtures your body with lean protein and vibrant veggies.

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NUTRITION

493kcal
Protein
42.2g
Fat
10.0g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (Boneless, Skinless)

50 grams Rice Noodles (Dry)

1 cup Mixed Vegetables

1 cup Low Sodium Chicken Broth

1 tablespoon Sriracha Sauce

1 teaspoon Sesame Oil

1 clove Garlic

1 teaspoon Ginger

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PREPARATION

  • 1

    Slice the chicken breast into thin strips. Mince the garlic and grate the ginger.

  • 2

    Heat the sesame oil in a medium-sized pot over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.

  • 3

    Add the chicken strips to the pot and cook until lightly browned, about 3-4 minutes.

  • 4

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

  • 5

    Add the mixed vegetables and rice noodles to the pot. Let simmer until noodles are cooked and vegetables are tender, about 5-7 minutes.

  • 6

    Stir in the sriracha sauce, taste, and adjust the seasoning if needed.

  • 7

    Ladle the soup into bowls and serve hot, enjoying the spicy zing with every spoonful.

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

A warming, flavorful noodle soup bursting with tender chicken, crisp vegetables, and a kick of spicy sriracha. Perfectly balanced for a light yet satisfying dinner that nurtures your body with lean protein and vibrant veggies.

NUTRITION

493kcal
Protein
42.2g
Fat
10.0g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (Boneless, Skinless)

50 grams Rice Noodles (Dry)

1 cup Mixed Vegetables

1 cup Low Sodium Chicken Broth

1 tablespoon Sriracha Sauce

1 teaspoon Sesame Oil

1 clove Garlic

1 teaspoon Ginger

PREPARATION

  • 1

    Slice the chicken breast into thin strips. Mince the garlic and grate the ginger.

  • 2

    Heat the sesame oil in a medium-sized pot over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.

  • 3

    Add the chicken strips to the pot and cook until lightly browned, about 3-4 minutes.

  • 4

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

  • 5

    Add the mixed vegetables and rice noodles to the pot. Let simmer until noodles are cooked and vegetables are tender, about 5-7 minutes.

  • 6

    Stir in the sriracha sauce, taste, and adjust the seasoning if needed.

  • 7

    Ladle the soup into bowls and serve hot, enjoying the spicy zing with every spoonful.