Spicy Sriracha Chicken and Fresh 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 Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup

A vibrant bowl of noodle soup featuring tender chicken breast, crisp zucchini noodles, and a medley of fresh vegetables, all brightened by a spicy kick of Sriracha. This light yet satisfying dish warms you from within while keeping the flavors bold and the ingredients fresh.

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NUTRITION

334kcal
Protein
38.9g
Fat
8.8g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Low Sodium Chicken Broth

1 medium Zucchini (spiralized)

1 medium Carrot (chopped)

1/2 cup Snap Peas

1/4 medium Yellow Onion (chopped)

1 clove Garlic (minced)

1 tsp Fresh Ginger (grated)

1 tbsp Sriracha Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until fragrant, about 2 minutes.

  • 2

    Add diced chicken breast to the pot and sauté until it starts browning on the edges, about 4-5 minutes.

  • 3

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

  • 4

    Stir in the spiralized zucchini, chopped carrot, and snap peas. Allow the soup to simmer for an additional 4-5 minutes, until the vegetables are tender but still crisp.

  • 5

    Add in the Sriracha sauce, stirring well to distribute the spice evenly. Taste and adjust seasoning if necessary.

  • 6

    Serve hot, enjoying the balance of spicy, savory, and fresh flavors in every spoonful.

Spicy Sriracha Chicken and Fresh 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 Fresh Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup

A vibrant bowl of noodle soup featuring tender chicken breast, crisp zucchini noodles, and a medley of fresh vegetables, all brightened by a spicy kick of Sriracha. This light yet satisfying dish warms you from within while keeping the flavors bold and the ingredients fresh.

NUTRITION

334kcal
Protein
38.9g
Fat
8.8g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Low Sodium Chicken Broth

1 medium Zucchini (spiralized)

1 medium Carrot (chopped)

1/2 cup Snap Peas

1/4 medium Yellow Onion (chopped)

1 clove Garlic (minced)

1 tsp Fresh Ginger (grated)

1 tbsp Sriracha Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until fragrant, about 2 minutes.

  • 2

    Add diced chicken breast to the pot and sauté until it starts browning on the edges, about 4-5 minutes.

  • 3

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

  • 4

    Stir in the spiralized zucchini, chopped carrot, and snap peas. Allow the soup to simmer for an additional 4-5 minutes, until the vegetables are tender but still crisp.

  • 5

    Add in the Sriracha sauce, stirring well to distribute the spice evenly. Taste and adjust seasoning if necessary.

  • 6

    Serve hot, enjoying the balance of spicy, savory, and fresh flavors in every spoonful.