YOUR SOLIN GENERATED RECIPE
Fresh Chicken and Vegetable Spicy Sriracha Noodle Soup
A vibrant bowl of spicy, savory noodle soup loaded with tender chicken breast and crisp vegetables. Brimming with the aromatic notes of garlic and ginger, and livened up with a kick of Sriracha, this soup is a satisfying and balanced meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
50 g Rice Noodles
50 g Carrot
50 g Bell Pepper
50 g Bok Choy
50 g Onion
3 g Garlic
2 g Fresh Ginger
1 tbsp Sriracha Sauce
1 cup Low-Sodium Chicken Broth
PREPARATION
Thinly slice the chicken breast into bite-sized strips.
Prepare the rice noodles according to package instructions and set aside.
Chop the carrot, bell pepper, bok choy, and onion into uniform pieces for even cooking.
In a medium pot, sauté minced garlic and freshly grated ginger over medium heat until fragrant.
Add the chicken strips and lightly sauté until they start to turn golden on the edges.
Pour in the low-sodium chicken broth and bring the mixture to a simmer.
Mix in the chopped vegetables and let them cook for about 3-4 minutes until they are tender but still crisp.
Stir in the Sriracha sauce and adjust the heat level to your taste.
Add the prepared rice noodles to the soup, stirring gently to combine all the ingredients.
Allow the soup to heat through for an additional 1-2 minutes before serving hot.