Spicy Sriracha Chicken and 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 Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Vegetable Noodle Soup

A savory and invigorating bowl of noodle soup featuring tender chicken breast, crisp vegetables, and a kick of Sriracha. This vibrant soup is balanced with light rice noodles and a delicate broth, perfect for warming up any meal time.

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NUTRITION

395kcal
Protein
39.4g
Fat
8.7g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Rice Noodles (dry)

1 medium Carrot

1 cup Bok Choy

1/2 medium Red Bell Pepper

1.5 cups Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Dice the chicken breast into bite-sized pieces, and add to the pot. Sauté until the chicken is lightly browned.

  • 3

    Add the sliced carrot, chopped bok choy, and diced red bell pepper, stirring for about 3-4 minutes until they start to soften.

  • 4

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

  • 5

    Add in the dry rice noodles and let them cook according to package instructions, typically around 3-5 minutes, stirring occasionally.

  • 6

    Stir in the Sriracha sauce and adjust seasoning as desired.

  • 7

    Once noodles are tender and chicken is fully cooked, remove from heat and serve hot.

Spicy Sriracha Chicken and 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 Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Vegetable Noodle Soup

A savory and invigorating bowl of noodle soup featuring tender chicken breast, crisp vegetables, and a kick of Sriracha. This vibrant soup is balanced with light rice noodles and a delicate broth, perfect for warming up any meal time.

NUTRITION

395kcal
Protein
39.4g
Fat
8.7g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Rice Noodles (dry)

1 medium Carrot

1 cup Bok Choy

1/2 medium Red Bell Pepper

1.5 cups Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Dice the chicken breast into bite-sized pieces, and add to the pot. Sauté until the chicken is lightly browned.

  • 3

    Add the sliced carrot, chopped bok choy, and diced red bell pepper, stirring for about 3-4 minutes until they start to soften.

  • 4

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

  • 5

    Add in the dry rice noodles and let them cook according to package instructions, typically around 3-5 minutes, stirring occasionally.

  • 6

    Stir in the Sriracha sauce and adjust seasoning as desired.

  • 7

    Once noodles are tender and chicken is fully cooked, remove from heat and serve hot.