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, flavor-packed noodle soup that features tender chicken, crisp fresh vegetables, and rice noodles, all elevated by a spicy kick of Sriracha. Perfect for any meal, this soup is a delightful blend of textures and bold flavors that warms you from the inside out.

Try 3 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
40.3g
Fat
8.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

0.5 cup cooked Rice Noodles (100g)

1 cup Low-Sodium Chicken Broth (240g)

0.5 medium Carrot (30g)

0.5 medium Bell Pepper (75g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1 tsp Sriracha Sauce (5g)

1 clove Garlic (3g)

1 tsp grated Ginger (2g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. Season lightly with a pinch of salt and pepper if desired.

  • 2

    Prepare the vegetables by peeling and thinly slicing half a medium carrot and cutting half a medium bell pepper into strips. Roughly chop the spinach.

  • 3

    Heat a teaspoon of olive oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring until fragrant, about 30 seconds.

  • 4

    Add the chicken strips to the pot and sauté until lightly browned on the outside, about 3-4 minutes.

  • 5

    Pour in the low-sodium chicken broth and bring to a gentle simmer. Add the sliced carrot and bell pepper, allowing them to soften for about 3 minutes.

  • 6

    Stir in the cooked rice noodles and spinach. Drizzle in the Sriracha sauce for a spicy kick. Let the soup simmer for an additional 2 minutes to meld the flavors.

  • 7

    Taste and adjust seasoning if needed. Serve hot, enjoying a vibrant, warming bowl of spicy, fresh vegetable noodle soup.

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, flavor-packed noodle soup that features tender chicken, crisp fresh vegetables, and rice noodles, all elevated by a spicy kick of Sriracha. Perfect for any meal, this soup is a delightful blend of textures and bold flavors that warms you from the inside out.

NUTRITION

401kcal
Protein
40.3g
Fat
8.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

0.5 cup cooked Rice Noodles (100g)

1 cup Low-Sodium Chicken Broth (240g)

0.5 medium Carrot (30g)

0.5 medium Bell Pepper (75g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1 tsp Sriracha Sauce (5g)

1 clove Garlic (3g)

1 tsp grated Ginger (2g)

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. Season lightly with a pinch of salt and pepper if desired.

  • 2

    Prepare the vegetables by peeling and thinly slicing half a medium carrot and cutting half a medium bell pepper into strips. Roughly chop the spinach.

  • 3

    Heat a teaspoon of olive oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring until fragrant, about 30 seconds.

  • 4

    Add the chicken strips to the pot and sauté until lightly browned on the outside, about 3-4 minutes.

  • 5

    Pour in the low-sodium chicken broth and bring to a gentle simmer. Add the sliced carrot and bell pepper, allowing them to soften for about 3 minutes.

  • 6

    Stir in the cooked rice noodles and spinach. Drizzle in the Sriracha sauce for a spicy kick. Let the soup simmer for an additional 2 minutes to meld the flavors.

  • 7

    Taste and adjust seasoning if needed. Serve hot, enjoying a vibrant, warming bowl of spicy, fresh vegetable noodle soup.