Spicy Sriracha Chicken and Crisp 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 Crisp Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Crisp Vegetable Noodle Soup

A vibrant, spicy noodle soup featuring tender chicken breast and a medley of crisp vegetables accented with a zesty kick of Sriracha. This soul-warming bowl is as nutritious as it is delicious, boasting a satisfying blend of tender protein, fresh veggies, and chewy rice noodles in a fragrant, light broth.

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NUTRITION

417kcal
Protein
38.5g
Fat
4g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (≈140g)

1 cup cooked Rice Noodles (≈160g)

1 cup Low-Sodium Chicken Broth (≈240g)

1/2 medium Carrot, diced (≈30g)

1/2 cup diced Red Bell Pepper (≈75g)

1/2 cup chopped Broccoli (≈45g)

1 tsp Sriracha Sauce

1 clove Garlic, minced

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PREPARATION

  • 1

    Heat a small pot over medium heat. Add the minced garlic and sauté briefly until fragrant, taking care not to burn.

  • 2

    Pour in the low-sodium chicken broth along with the Sriracha sauce, and bring it to a gentle simmer.

  • 3

    Add the diced carrot, red bell pepper, and chopped broccoli to the simmering broth. Allow the vegetables to soften slightly, about 3-4 minutes.

  • 4

    In a separate pan, lightly sear the chicken breast on medium-high heat until it’s golden on both sides and cooked through, about 4-5 minutes per side. Once done, slice the chicken into bite-sized pieces.

  • 5

    Add the cooked rice noodles to the pot with the simmering vegetables and broth. Stir gently to combine.

  • 6

    Gently fold in the sliced chicken. Let the soup simmer for an additional 1-2 minutes so all flavors meld.

  • 7

    Taste and adjust seasoning if desired (extra Sriracha can be added for more heat). Serve hot and enjoy your spicy, nutritious noodle soup.

Spicy Sriracha Chicken and Crisp 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 Crisp Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Crisp Vegetable Noodle Soup

A vibrant, spicy noodle soup featuring tender chicken breast and a medley of crisp vegetables accented with a zesty kick of Sriracha. This soul-warming bowl is as nutritious as it is delicious, boasting a satisfying blend of tender protein, fresh veggies, and chewy rice noodles in a fragrant, light broth.

NUTRITION

417kcal
Protein
38.5g
Fat
4g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (≈140g)

1 cup cooked Rice Noodles (≈160g)

1 cup Low-Sodium Chicken Broth (≈240g)

1/2 medium Carrot, diced (≈30g)

1/2 cup diced Red Bell Pepper (≈75g)

1/2 cup chopped Broccoli (≈45g)

1 tsp Sriracha Sauce

1 clove Garlic, minced

PREPARATION

  • 1

    Heat a small pot over medium heat. Add the minced garlic and sauté briefly until fragrant, taking care not to burn.

  • 2

    Pour in the low-sodium chicken broth along with the Sriracha sauce, and bring it to a gentle simmer.

  • 3

    Add the diced carrot, red bell pepper, and chopped broccoli to the simmering broth. Allow the vegetables to soften slightly, about 3-4 minutes.

  • 4

    In a separate pan, lightly sear the chicken breast on medium-high heat until it’s golden on both sides and cooked through, about 4-5 minutes per side. Once done, slice the chicken into bite-sized pieces.

  • 5

    Add the cooked rice noodles to the pot with the simmering vegetables and broth. Stir gently to combine.

  • 6

    Gently fold in the sliced chicken. Let the soup simmer for an additional 1-2 minutes so all flavors meld.

  • 7

    Taste and adjust seasoning if desired (extra Sriracha can be added for more heat). Serve hot and enjoy your spicy, nutritious noodle soup.