Hearty 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.

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

Savor this comforting bowl of soup where tender, roasted chicken breast is paired with whole wheat noodles and a medley of crisp vegetables. Infused with a kick of spicy sriracha and a hint of ginger-garlic aroma, each spoonful offers warmth and a burst of vibrant flavors perfect for a nourishing meal any time of day.

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NUTRITION

351kcal
Protein
41.6g
Fat
4.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (cooked, roasted)

½ cup cooked Whole Wheat Noodles

1 medium Carrot, sliced

1 stalk Celery, chopped

½ Bell Pepper, diced

1 clove Garlic, minced

1 tsp fresh Ginger, grated

1 tsp Sriracha Sauce

1 cup Low Sodium Chicken Broth

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PREPARATION

  • 1

    Heat a medium-sized pot over medium heat and lightly spray with cooking oil if needed.

  • 2

    Add minced garlic and grated ginger to the pot, sautéing for about 30 seconds until fragrant.

  • 3

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

  • 4

    Add sliced carrots, chopped celery, and diced bell pepper to the broth. Let them simmer for 3-4 minutes until they start to soften.

  • 5

    Stir in the sriracha sauce, then add the cooked, shredded chicken breast and the cooked whole wheat noodles.

  • 6

    Allow the soup to simmer for another 2-3 minutes so the flavors meld together.

  • 7

    Taste and adjust seasoning if necessary. Serve hot and enjoy the hearty, spicy flavors.

Hearty 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.

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

Savor this comforting bowl of soup where tender, roasted chicken breast is paired with whole wheat noodles and a medley of crisp vegetables. Infused with a kick of spicy sriracha and a hint of ginger-garlic aroma, each spoonful offers warmth and a burst of vibrant flavors perfect for a nourishing meal any time of day.

NUTRITION

351kcal
Protein
41.6g
Fat
4.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (cooked, roasted)

½ cup cooked Whole Wheat Noodles

1 medium Carrot, sliced

1 stalk Celery, chopped

½ Bell Pepper, diced

1 clove Garlic, minced

1 tsp fresh Ginger, grated

1 tsp Sriracha Sauce

1 cup Low Sodium Chicken Broth

PREPARATION

  • 1

    Heat a medium-sized pot over medium heat and lightly spray with cooking oil if needed.

  • 2

    Add minced garlic and grated ginger to the pot, sautéing for about 30 seconds until fragrant.

  • 3

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

  • 4

    Add sliced carrots, chopped celery, and diced bell pepper to the broth. Let them simmer for 3-4 minutes until they start to soften.

  • 5

    Stir in the sriracha sauce, then add the cooked, shredded chicken breast and the cooked whole wheat noodles.

  • 6

    Allow the soup to simmer for another 2-3 minutes so the flavors meld together.

  • 7

    Taste and adjust seasoning if necessary. Serve hot and enjoy the hearty, spicy flavors.