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

Savor the warmth and spice of this vibrant noodle soup loaded with tender chicken, crisp fresh vegetables, and a zesty kick of Sriracha. This dish offers a satisfying blend of textures and flavors, perfect for a nutritious and hearty meal any time of day.

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NUTRITION

409kcal
Protein
39.3g
Fat
9.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 oz Whole Wheat Noodles

1 medium Carrot

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Sriracha Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

2 stalks Green Onions

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PREPARATION

  • 1

    Heat sesame oil in a large pot over medium heat and add minced garlic and freshly grated ginger, sauté until fragrant.

  • 2

    Add diced carrot, red bell pepper, and zucchini to the pot, stirring for 3-4 minutes until they slightly soften.

  • 3

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

  • 4

    Stir in the whole wheat noodles and let them cook according to package instructions, about 6-8 minutes.

  • 5

    Meanwhile, lightly season the chicken breast with salt and pepper, then add to the simmering broth allowing it to poach until fully cooked, about 8-10 minutes.

  • 6

    Drizzle the sriracha sauce over the soup for a spicy kick and adjust seasoning as needed.

  • 7

    Finish by topping with sliced green onions and serve hot.

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

Savor the warmth and spice of this vibrant noodle soup loaded with tender chicken, crisp fresh vegetables, and a zesty kick of Sriracha. This dish offers a satisfying blend of textures and flavors, perfect for a nutritious and hearty meal any time of day.

NUTRITION

409kcal
Protein
39.3g
Fat
9.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 oz Whole Wheat Noodles

1 medium Carrot

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Sriracha Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

2 stalks Green Onions

PREPARATION

  • 1

    Heat sesame oil in a large pot over medium heat and add minced garlic and freshly grated ginger, sauté until fragrant.

  • 2

    Add diced carrot, red bell pepper, and zucchini to the pot, stirring for 3-4 minutes until they slightly soften.

  • 3

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

  • 4

    Stir in the whole wheat noodles and let them cook according to package instructions, about 6-8 minutes.

  • 5

    Meanwhile, lightly season the chicken breast with salt and pepper, then add to the simmering broth allowing it to poach until fully cooked, about 8-10 minutes.

  • 6

    Drizzle the sriracha sauce over the soup for a spicy kick and adjust seasoning as needed.

  • 7

    Finish by topping with sliced green onions and serve hot.