Name: Spicy Sriracha Chicken and Vegetable Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup cooked Rice Noodles; 1 medium Carrot; 1 stalk Celery; 1 medium Red Bell Pepper; 1 cup Spinach; 1 cup Chicken Broth (low-sodium); 2 cloves Garlic; 1 tsp Ginger; 2 tsp Sriracha Sauce; 1 tsp Olive Oil; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Vegetable Noodle Soup

A warming bowl of spicy Sriracha chicken noodle soup loaded with tender chicken, crisp vegetables, and delicate rice noodles in a flavorful broth. The subtle heat from Sriracha and aroma of ginger and garlic make this dish a satisfying option for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.1g

Fat

7.1g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Rice Noodles

1 medium Carrot

1 stalk Celery

1 medium Red Bell Pepper

1 cup Spinach

1 cup Chicken Broth (low-sodium)

2 cloves Garlic

1 tsp Ginger

2 tsp Sriracha Sauce

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper.
2
Heat olive oil in a medium pot over medium heat. Add minced garlic and ginger; sauté until fragrant.
3
Add the chicken strips and sear until lightly browned on all sides.
4
Dice the carrot, celery, and red bell pepper. Add them to the pot and stir for 2 minutes.
5
Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.
6
Add the cooked rice noodles and spinach, stirring until the spinach wilts.
7
Stir in Sriracha sauce and adjust seasoning with salt and pepper as desired.
8
Allow the soup to simmer for another 3-5 minutes to blend the flavors, then serve hot.