Name: Spicy Sriracha Chicken and Vegetable Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup Low-Sodium Chicken Broth; 1/2 cup Carrot (diced); 1/2 cup Celery (diced); 1/2 cup Red Bell Pepper (diced); 1/2 cup Whole Wheat Noodles (cooked); 1 tbsp Sriracha Sauce; 1 tsp Olive Oil; 1 clove Garlic (minced); 1 tsp Ginger (minced)

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.

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Vegetable Noodle Soup

A vibrant bowl of spicy and comforting noodle soup featuring tender chicken, crisp vegetables, and a splash of sriracha for a kick. Balanced and satisfying, this soup is perfect for a warming breakfast, lunch, or dinner.

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NUTRITION

Protein

40.7g

Fat

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1/2 cup Carrot (diced)

1/2 cup Celery (diced)

1/2 cup Red Bell Pepper (diced)

1/2 cup Whole Wheat Noodles (cooked)

1 tbsp Sriracha Sauce

1 tsp Olive Oil

1 clove Garlic (minced)

1 tsp Ginger (minced)

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PREPARATION

1
Heat olive oil in a medium pot over medium heat. Add minced garlic and ginger, sautéing until fragrant for about 1 minute.
2
Add diced carrots, celery, and red bell pepper to the pot. Sauté for 3-4 minutes until just softened.
3
Pour in the low-sodium chicken broth and bring to a simmer.
4
Add the chicken breast (pre-cooked or lightly seared beforehand) to the simmering broth. If using raw chicken, cook until fully done.
5
Stir in sriracha sauce and adjust seasoning if needed.
6
Add whole wheat noodles and simmer for another 3-4 minutes until noodles are tender.
7
Taste and adjust spice levels. Serve hot and enjoy the warming, spicy flavors.