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 warming bowl of spicy, savory soup that marries tender chicken with crisp mixed vegetables and delicate rice noodles in a light chicken broth, all enhanced with a kick of sriracha and a hint of ginger and garlic. Perfect for a balanced, satisfying meal any time of day.

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NUTRITION

497kcal
Protein
45.5g
Fat
9.3g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup cooked Rice Noodles

1 cup Low-sodium Chicken Broth

1 cup Mixed Vegetables

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, minced

1 teaspoon Sriracha Sauce

1 teaspoon Sesame Oil

Fresh Cilantro for garnish (optional)

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    In a pot, heat the sesame oil over medium heat and add the minced garlic and ginger, stirring until fragrant.

  • 3

    Add the chicken pieces and sauté until lightly browned on all sides.

  • 4

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

  • 5

    Stir in the mixed vegetables and allow them to soften slightly, about 3-4 minutes.

  • 6

    Add the cooked rice noodles and sriracha sauce, ensuring an even distribution of heat.

  • 7

    Simmer for an additional 2 minutes to meld the flavors.

  • 8

    Taste and adjust seasoning if needed, then ladle into bowls.

  • 9

    Garnish with fresh cilantro if desired 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 warming bowl of spicy, savory soup that marries tender chicken with crisp mixed vegetables and delicate rice noodles in a light chicken broth, all enhanced with a kick of sriracha and a hint of ginger and garlic. Perfect for a balanced, satisfying meal any time of day.

NUTRITION

497kcal
Protein
45.5g
Fat
9.3g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup cooked Rice Noodles

1 cup Low-sodium Chicken Broth

1 cup Mixed Vegetables

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, minced

1 teaspoon Sriracha Sauce

1 teaspoon Sesame Oil

Fresh Cilantro for garnish (optional)

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    In a pot, heat the sesame oil over medium heat and add the minced garlic and ginger, stirring until fragrant.

  • 3

    Add the chicken pieces and sauté until lightly browned on all sides.

  • 4

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

  • 5

    Stir in the mixed vegetables and allow them to soften slightly, about 3-4 minutes.

  • 6

    Add the cooked rice noodles and sriracha sauce, ensuring an even distribution of heat.

  • 7

    Simmer for an additional 2 minutes to meld the flavors.

  • 8

    Taste and adjust seasoning if needed, then ladle into bowls.

  • 9

    Garnish with fresh cilantro if desired and serve hot.