Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

Enjoy a vibrant bowl of soup that melds tender chicken, crisp vegetables, and rice noodles with a kick of Sriracha. Each spoonful delivers warmth, spice, and a delicate balance of savory broth and fresh produce, making it a rejuvenating meal suitable for any time of day.

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NUTRITION

412kcal
Protein
41.3g
Fat
9.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 ounce Rice Noodles (dry)

1 cup Low-Sodium Chicken Broth

1 half medium Carrot

1 small Red Bell Pepper

1 portion Broccoli (approx. 50g)

1 cup Spinach

1 teaspoon Sriracha Sauce

1 teaspoon Sesame Oil

1 clove Garlic

1 teaspoon Ginger

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and season lightly with salt and pepper if desired.

  • 2

    Heat the sesame oil in a medium pot over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

  • 3

    Add the chicken to the pot and stir-fry until just browned on all sides.

  • 4

    Add chopped carrot, diced red bell pepper, and broccoli florets. Sauté for an additional 2-3 minutes.

  • 5

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

  • 6

    Add the rice noodles to the simmering broth and cook according to package instructions (usually around 3-4 minutes).

  • 7

    Stir in the spinach and drizzle Sriracha sauce over the soup. Let it simmer for another minute until the spinach wilts.

  • 8

    Taste and adjust seasonings as desired before serving hot.

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

YOUR SOLIN GENERATED RECIPE

Hearty Spicy Sriracha Chicken and Vegetable Noodle Soup

Enjoy a vibrant bowl of soup that melds tender chicken, crisp vegetables, and rice noodles with a kick of Sriracha. Each spoonful delivers warmth, spice, and a delicate balance of savory broth and fresh produce, making it a rejuvenating meal suitable for any time of day.

NUTRITION

412kcal
Protein
41.3g
Fat
9.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 ounce Rice Noodles (dry)

1 cup Low-Sodium Chicken Broth

1 half medium Carrot

1 small Red Bell Pepper

1 portion Broccoli (approx. 50g)

1 cup Spinach

1 teaspoon Sriracha Sauce

1 teaspoon Sesame Oil

1 clove Garlic

1 teaspoon Ginger

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and season lightly with salt and pepper if desired.

  • 2

    Heat the sesame oil in a medium pot over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

  • 3

    Add the chicken to the pot and stir-fry until just browned on all sides.

  • 4

    Add chopped carrot, diced red bell pepper, and broccoli florets. Sauté for an additional 2-3 minutes.

  • 5

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

  • 6

    Add the rice noodles to the simmering broth and cook according to package instructions (usually around 3-4 minutes).

  • 7

    Stir in the spinach and drizzle Sriracha sauce over the soup. Let it simmer for another minute until the spinach wilts.

  • 8

    Taste and adjust seasonings as desired before serving hot.