YOUR SOLIN GENERATED RECIPE
Lean Chicken and Fresh Vegetable Spicy Sriracha Noodle Soup
A vibrant bowl of broth-based noodle soup featuring tender lean chicken, crisp fresh vegetables, and a kick of spicy Sriracha. This harmonious blend of flavors delivers a light yet satisfying meal perfect for dinner that warms and energizes you.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup Whole Wheat Egg Noodles (cooked)
1/2 cup Sliced Carrots
1/2 cup Sliced Zucchini
1/2 cup Chopped Bok Choy
1 cup Low-Sodium Chicken Broth
1 tablespoon Sriracha Sauce
1 clove Minced Garlic
1 teaspoon Grated Fresh Ginger
PREPARATION
Bring the chicken broth to a gentle simmer in a medium pot over medium heat.
Add minced garlic and grated ginger to the broth, allowing their aromas to infuse the liquid for about 1 minute.
Thinly slice the chicken breast and add it to the simmering broth, cooking until it is just opaque, about 3-4 minutes.
Stir in the sliced carrots, zucchini, and chopped bok choy. Let the vegetables simmer until they are tender but still retain some crunch, approximately 3-4 minutes.
Mix in the cooked whole wheat noodles and drizzle the Sriracha sauce over the top, stirring to combine all the flavors.
Taste the broth and adjust the seasoning if needed. Serve hot and enjoy a light, spicy, and nourishing bowl of noodle soup.