YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Brothy Chicken Noodle Soup with Fresh Vegetables
Savor a vibrant bowl of brothy chicken noodle soup infused with a kick of Sriracha and layered with fresh vegetables. Tender chicken, light rice noodles, and crisp vegetables come together in a fragrant broth, making this bowl a comforting yet zesty meal experience that brightens any mealtime.
INGREDIENTS
4 oz Chicken Breast
1 oz dry Rice Noodles
1 medium Carrot
1/2 medium Red Bell Pepper (sliced)
1 cup Spinach
1 cup Low-Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 tsp Fresh Ginger (grated)
1 clove Garlic (minced)
1 tsp Sesame Oil
2 stalks Scallions (chopped)
PREPARATION
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.
Bring the chicken broth to a gentle simmer in a large pot. Add the grated ginger, minced garlic, and Sriracha sauce to infuse the broth with flavor.
Add the chicken pieces to the simmering broth and let cook for about 5-7 minutes until they are nearly cooked through.
Meanwhile, soak or boil the rice noodles according to package instructions until al dente. Drain and set aside.
Add the sliced carrot and red bell pepper into the broth and simmer for an additional 3-4 minutes until just tender.
Stir in the spinach and chopped scallions, allowing them to wilt in the hot broth.
Gently stir in the cooked rice noodles and sesame oil. Let the flavors meld for another minute.
Taste and adjust seasoning as needed, then serve hot for a warming, spicy and refreshing meal.