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

Savor a warming bowl of spicy Sriracha chicken noodle soup, featuring tender chicken breast, vibrant bell peppers, carrots, and fresh spinach, all immersed in a savory low-sodium broth with a kick of Sriracha and aromatic garlic and ginger. This balanced, flavorful soup creates a delightful harmony of spicy, tangy, and umami notes perfect for a comforting meal any time of day.

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NUTRITION

378kcal
Protein
37.9g
Fat
8.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup cooked Rice Noodles (100g)

1/2 cup chopped Red Bell Pepper (46g)

1/2 medium Carrot (30g)

1 cup fresh Spinach (30g)

1 cup Low Sodium Chicken Broth (240ml)

1 clove minced Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tbsp Sriracha Sauce (15g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the minced garlic and grated ginger; sauté for about 1 minute until fragrant.

  • 3

    Add the sliced red bell pepper and carrot to the pan and cook for 2-3 minutes until they begin to soften.

  • 4

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

  • 5

    Stir in the cooked rice noodles and allow them to heat through.

  • 6

    Add the thinly sliced chicken breast to the broth. Let it simmer for 5-7 minutes until the chicken is cooked through.

  • 7

    Stir in the fresh spinach and Sriracha sauce, cooking for an additional 1-2 minutes until the spinach wilts.

  • 8

    Taste and adjust seasoning if needed. Serve hot and enjoy your spicy, comforting noodle soup.

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

Savor a warming bowl of spicy Sriracha chicken noodle soup, featuring tender chicken breast, vibrant bell peppers, carrots, and fresh spinach, all immersed in a savory low-sodium broth with a kick of Sriracha and aromatic garlic and ginger. This balanced, flavorful soup creates a delightful harmony of spicy, tangy, and umami notes perfect for a comforting meal any time of day.

NUTRITION

378kcal
Protein
37.9g
Fat
8.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup cooked Rice Noodles (100g)

1/2 cup chopped Red Bell Pepper (46g)

1/2 medium Carrot (30g)

1 cup fresh Spinach (30g)

1 cup Low Sodium Chicken Broth (240ml)

1 clove minced Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tbsp Sriracha Sauce (15g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the minced garlic and grated ginger; sauté for about 1 minute until fragrant.

  • 3

    Add the sliced red bell pepper and carrot to the pan and cook for 2-3 minutes until they begin to soften.

  • 4

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

  • 5

    Stir in the cooked rice noodles and allow them to heat through.

  • 6

    Add the thinly sliced chicken breast to the broth. Let it simmer for 5-7 minutes until the chicken is cooked through.

  • 7

    Stir in the fresh spinach and Sriracha sauce, cooking for an additional 1-2 minutes until the spinach wilts.

  • 8

    Taste and adjust seasoning if needed. Serve hot and enjoy your spicy, comforting noodle soup.