YOUR SOLIN GENERATED RECIPE
Brothy Spicy Sriracha Chicken Noodle Soup with Fresh Greens
A vibrant bowl of warmth featuring tender chicken, hearty whole wheat noodles, and crisp fresh greens in a light, spiced broth. This nutritious soup balances a comforting flavor profile with a kick of sriracha heat and aromatic ginger and garlic, perfect for a satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Whole Wheat Egg Noodles (dry)
1 cup Low Sodium Chicken Broth
1 cup Mixed Fresh Greens
1 medium Carrot
1/2 medium Red Bell Pepper
1 clove Garlic
1 tsp Fresh Ginger
1 tsp Sriracha Sauce
PREPARATION
Bring the low sodium chicken broth to a simmer in a medium saucepan.
Thinly slice the chicken breast into bite-sized pieces. Add the chicken to the simmering broth and let cook for about 5-7 minutes until mostly cooked through.
While the broth simmers, peel and julienne the carrot and slice the red bell pepper into thin strips. Mince the garlic and grate the fresh ginger.
Add the garlic, ginger, carrot, and red bell pepper to the broth. Allow the flavors to meld for another 3-4 minutes.
Stir in the whole wheat egg noodles and simmer until noodles are tender, about 6-8 minutes.
Just before serving, fold in the mixed fresh greens and drizzle with sriracha sauce to taste. Stir gently to combine.
Taste and adjust seasonings if necessary, then serve hot.