YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Vegetable Noodle Soup
A vibrant, soul-warming noodle soup featuring lean chicken breast simmered with crisp vegetables and a kick of spicy sriracha. This soup balances tender proteins, crisp veggies, and hearty rice noodles in a light, aromatic broth, perfect for lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Rice Noodles
1 medium Carrot, sliced
1 cup chopped Broccoli
1/4 cup chopped Onion
2 cups Low-Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 tsp Olive Oil
PREPARATION
Heat the olive oil in a medium pot over medium heat.
Add the chopped onion and sliced carrot, and sauté until they begin to soften, about 3-4 minutes.
Add diced chicken breast to the pot and cook until the chicken is lightly browned on the outside, about 4-5 minutes.
Pour in the low-sodium chicken broth and bring to a simmer.
Stir in the sriracha sauce to infuse the broth with a spicy kick.
Add the chopped broccoli and continue to simmer until the vegetables are tender and the chicken is cooked through, about 5-7 minutes.
In the last 2 minutes of cooking, add the cooked rice noodles to warm them through.
Taste and adjust seasoning if needed, then serve hot for a satisfying, spicy noodle soup.