YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup
Enjoy a vibrant, warming bowl of spicy Sriracha chicken noodle soup featuring tender chicken breast, delicate rice noodles, and a medley of fresh vegetables. This harmonious blend of heat from Sriracha and aromatic ginger and garlic makes for a comforting and delicious meal perfect any time of day.
INGREDIENTS
5 oz Chicken Breast
2 oz Dry Rice Noodles
1 cup Bok Choy
1 small Carrot
1/2 Red Bell Pepper
1 clove Garlic
1 tsp Fresh Ginger
1 cup Low-Sodium Chicken Broth
1 tbsp Sriracha Sauce
2 tbsp Fresh Cilantro
PREPARATION
Heat the low-sodium chicken broth in a medium pot over medium heat.
Add minced garlic and grated ginger to the warm broth and stir for about 1 minute to release their flavors.
Thinly slice the chicken breast and add it to the pot, letting it simmer until nearly cooked through.
Stir in the dry rice noodles and let them soften, about 3-4 minutes.
Add chopped bok choy, sliced carrot, and red bell pepper to the simmering soup. Cook for an additional 2-3 minutes until the vegetables are tender yet crisp.
Mix in the Sriracha sauce, adjusting the amount to your preferred level of heat.
Garnish with fresh cilantro before serving and enjoy your spicy and invigorating noodle soup.