NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1 cup Low Sodium Chicken Broth

1 ounce Rice Noodles (dry)

1/2 cup sliced Carrot

1/2 cup sliced Celery

1/2 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Sriracha Sauce

2 cloves Garlic

1 teaspoon Fresh Ginger (minced)

PREPARATION

• 1

  Slice the chicken breast into thin strips or bite-sized pieces.

• 2

  Heat olive oil in a medium pot over medium heat. Add minced garlic and ginger, sautéing until fragrant (about 1 minute).

• 3

  Add the chicken pieces to the pot and cook until they start to turn white on the edges.

• 4

  Toss in the sliced carrots, celery, and red bell pepper, and sauté for another 2-3 minutes to slightly soften the vegetables.

• 5

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

• 6

  Add the rice noodles and stir, allowing them to cook according to package instructions (typically 3-4 minutes) until tender.

• 7

  Stir in the sriracha sauce for a spicy kick; adjust the amount according to taste.

• 8

  Simmer for an additional minute to meld the flavors. Taste and adjust seasonings if needed.

• 9

  Ladle the soup into bowls and serve hot for a comforting meal.