NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast, skinless

50 g Rice Noodles (dried)

2 cups Low-Sodium Chicken Broth

1 medium Carrot, chopped

1/2 medium Red Bell Pepper, sliced

1 cup chopped Bok Choy

2 tbsp Green Onion, chopped

1 Garlic Clove, minced

1/2 tsp Fresh Ginger, grated

1 tsp Sriracha Sauce

1 tbsp Lime Juice

Salt & Black Pepper, to taste

PREPARATION

• 1

  Slice the chicken breast into thin strips or bite-sized pieces. Season lightly with salt and pepper.

• 2

  Heat a medium pot over medium heat. Add a splash of water or a small amount of cooking spray if needed, then sauté the garlic, ginger, and half of the green onions until fragrant, about 1 minute.

• 3

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

• 4

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

• 5

  Add the chopped carrot, red bell pepper, and bok choy to the broth. Allow the vegetables to soften for about 3-4 minutes.

• 6

  Add the rice noodles to the simmering soup and cook according to package instructions (usually 3-5 minutes) until tender.

• 7

  Stir in the sriracha sauce and lime juice. Adjust seasoning with salt and pepper, if needed.

• 8

  Ladle the soup into bowls and garnish with the remaining green onions. Serve hot and enjoy the spicy, revitalizing flavors.