NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast (~140g)

1 ounce dried Rice Noodles (~28g)

1 cup Bok Choy (~85g)

1 medium Carrot (~50g)

1 portion Red Bell Pepper (~30g)

1 cup Low-Sodium Chicken Broth (~240g)

1 teaspoon Sriracha Sauce (~5g)

1 teaspoon Olive Oil (~5g)

1 clove Garlic (~3g)

1 teaspoon Fresh Ginger (~2g)

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized pieces.

• 2

  Prepare the rice noodles according to package instructions, then set aside.

• 3

  Heat olive oil in a medium pot over medium heat. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.

• 4

  Add the sliced chicken breast to the pot and cook until the outside is lightly browned, about 3-4 minutes.

• 5

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

• 6

  Add chopped bok choy, thinly sliced carrot, and red bell pepper pieces to the broth.

• 7

  Stir in the sriracha sauce and adjust the heat to your preference.

• 8

  Allow the soup to simmer for an additional 5 minutes, or until the vegetables are tender and the chicken is fully cooked.

• 9

  Add the pre-cooked rice noodles into the soup just before serving and stir gently to combine.

• 10

  Taste and adjust seasoning if needed, then serve hot.