Spicy Sriracha Chicken Noodle Soup

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

Spicy Sriracha Chicken Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Noodle Soup

A comforting, spicy bowl of chicken noodle soup with a kick of Sriracha, fresh vegetables, and tender chicken breast. This soup perfectly balances warmth and spice, making it a satisfying meal any time of day.

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NUTRITION

369kcal
Protein
41.5g
Fat
6.2g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Egg Noodles

1 medium Carrot

1 stalk Celery

1/4 cup chopped Onion

1 cup Low-Sodium Chicken Broth

1 teaspoon Sriracha Sauce

1 clove Garlic

1 teaspoon grated Ginger

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PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Mince the garlic and grate the ginger.

  • 2

    Chop the carrot, celery, and onion into uniform pieces.

  • 3

    In a large pot, lightly sauté the garlic and ginger over medium heat until fragrant.

  • 4

    Add the diced chicken breast and cook until it’s lightly browned on all sides.

  • 5

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

  • 6

    Stir in the chopped vegetables and let them cook for about 5 minutes until just tender.

  • 7

    Add the cooked egg noodles to the pot, followed by the Sriracha sauce. Mix well.

  • 8

    Simmer the soup for an additional 3-5 minutes to allow flavors to meld together.

  • 9

    Taste and adjust seasoning if needed, then serve hot.

Spicy Sriracha Chicken Noodle Soup

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

Spicy Sriracha Chicken Noodle Soup

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Noodle Soup

A comforting, spicy bowl of chicken noodle soup with a kick of Sriracha, fresh vegetables, and tender chicken breast. This soup perfectly balances warmth and spice, making it a satisfying meal any time of day.

NUTRITION

369kcal
Protein
41.5g
Fat
6.2g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Egg Noodles

1 medium Carrot

1 stalk Celery

1/4 cup chopped Onion

1 cup Low-Sodium Chicken Broth

1 teaspoon Sriracha Sauce

1 clove Garlic

1 teaspoon grated Ginger

PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Mince the garlic and grate the ginger.

  • 2

    Chop the carrot, celery, and onion into uniform pieces.

  • 3

    In a large pot, lightly sauté the garlic and ginger over medium heat until fragrant.

  • 4

    Add the diced chicken breast and cook until it’s lightly browned on all sides.

  • 5

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

  • 6

    Stir in the chopped vegetables and let them cook for about 5 minutes until just tender.

  • 7

    Add the cooked egg noodles to the pot, followed by the Sriracha sauce. Mix well.

  • 8

    Simmer the soup for an additional 3-5 minutes to allow flavors to meld together.

  • 9

    Taste and adjust seasoning if needed, then serve hot.