YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Noodle Soup with Fresh Vegetables
Enjoy a warming bowl of savory chicken noodle soup bursting with spicy sriracha kick and a rainbow of fresh vegetables. Tender chicken, whole wheat noodles, and crisp vegetables meld together in a light, broth-based soup, perfect for any meal of the day.
INGREDIENTS
4 oz Chicken Breast
1 oz dry Whole Wheat Noodles
1 medium Carrot
1/2 medium Red Bell Pepper
1 Celery stalk
1 cup chopped Bok Choy
1 cup Chicken Broth
1 tsp Sriracha Sauce
1 tsp Fresh Ginger (grated)
1 Garlic clove (minced)
PREPARATION
Slice the chicken breast into bite-sized pieces.
Chop the carrot, red bell pepper, celery, and bok choy into uniform pieces.
In a medium pot, heat a small amount of water or a light spray of olive oil over medium heat. Sauté the garlic and grated ginger until fragrant, about 1 minute.
Add the chicken pieces and sauté until slightly browned on the outside, about 3-4 minutes.
Pour in the chicken broth and bring to a simmer. Stir in the carrots, red bell pepper, celery, and bok choy.
Add the dry whole wheat noodles and simmer until the vegetables are tender and the noodles are cooked through, about 6-8 minutes.
Stir in the sriracha sauce, adjusting the heat to taste.
Taste and season with a pinch of salt and pepper if needed.
Serve hot and enjoy your spicy, healthy soup.