YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup
Enjoy a vibrant, warming bowl of spicy sriracha-infused chicken and fresh vegetable noodle soup. Tender chicken breast mingles with crisp carrots, zucchini, and spinach in a light, flavorful broth accented with garlic, ginger, and a kick of sriracha. Perfect for a satisfying meal that delivers on both taste and balanced nutrition.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Rice Noodles (cooked)
1 medium Carrot
1/2 medium Zucchini
1 cup Spinach
1 cup Low-Sodium Chicken Broth
1 tsp Sriracha Sauce
1 clove Garlic
1 tsp Fresh Ginger
PREPARATION
Thinly slice the chicken breast into bite-sized strips.
Prepare the rice noodles according to package instructions and set aside.
Julienne the carrot and slice the zucchini into half-moons; roughly chop the spinach.
Heat a pot over medium heat and add a splash of water or light cooking spray if desired.
Sauté the garlic and fresh ginger for about 30 seconds until fragrant.
Add the chicken strips and cook until lightly browned.
Pour in the low-sodium chicken broth and bring to a gentle simmer.
Stir in the carrot and zucchini, and simmer for about 5 minutes until they begin to soften.
Mix in the cooked rice noodles and spinach, and add the sriracha sauce. Simmer for an additional 2 minutes.
Taste and adjust seasoning if needed, then serve warm.