YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Vegetable Noodle Soup
Enjoy a warming bowl of spicy Sriracha chicken and vegetable noodle soup that delivers a kick of heat balanced with tender chicken, crisp vegetables, and comforting noodles. Perfect for any meal, this soup offers a delicious blend of flavors and textures, making each spoonful both satisfying and invigorating.
INGREDIENTS
4 ounces Chicken Breast
1 cup Egg Noodles (cooked)
1 medium Carrot
0.5 medium Red Bell Pepper
1 cup Low Sodium Chicken Broth
2 cloves Garlic
2 stalks Green Onion
1 teaspoon Sriracha Sauce
PREPARATION
Bring the low sodium chicken broth to a simmer in a large pot.
Dice the chicken breast into bite-sized pieces and add to the simmering broth. Let cook for about 5 minutes.
While the chicken cooks, peel and slice the carrot into thin rounds, dice the red bell pepper, mince the garlic, and chop the green onions.
Add the carrot, red bell pepper, and garlic into the pot and simmer for another 5 minutes until the vegetables start to soften.
Stir in the cooked egg noodles and let them warm through, about 2 minutes.
Drizzle in the sriracha sauce and adjust seasoning with salt and pepper to taste.
Finish by adding the chopped green onions. Serve hot and enjoy your spicy, satisfying noodle soup.