NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 ounce Rice Noodles

1 medium Carrot

1 small Zucchini

1/2 Red Bell Pepper

1 cup Bok Choy

1 cup Low-Sodium Chicken Broth

1 teaspoon Sriracha Sauce

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

PREPARATION

• 1

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

• 2

  Prepare the vegetables: peel and slice the carrot into matchsticks, slice the zucchini into half-moons, and thinly slice the red bell pepper and bok choy.

• 3

  In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.

• 4

  Add the chicken strips and sauté until lightly browned on the outside.

• 5

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

• 6

  Stir in the sliced vegetables and let them cook for about 3-4 minutes until just tender.

• 7

  Add the rice noodles and continue simmering until the noodles are softened, about 3-5 minutes.

• 8

  Stir in the teaspoon of Sriracha Sauce, adjusting more or less depending on your spice preference.

• 9

  Taste and adjust seasoning if necessary, then serve hot and enjoy this vibrant, spicy and nourishing soup.