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Chicken Lime Sriracha Soup

Chicken Lime Sriracha Soup

Chicken Lime Sriracha Soup


2 large chicken breast, or Rotisserie Chicken, shredded
4 cups broth [chicken or veggie] 1/4 tsp garlic powder
1/8 tsp cumin
2 large zucchini squash, spiraled
1/2 TBSP fresh lime juice
1-2 tsp fresh chopped cilantro [optional] 1-2 tsp Sriracha , plus extra to taste
2 slices/wedges of lime


  1. Cut your chicken into slices and add to a pot over medium-high heat. If using rotisserie, just pull meat from the bone and shred.
  2. Add broth, garlic powder [or fresh garlic!] and cumin and bring to a boil.
  3. Once boiling, reduce heat and simmer until chicken is cooked thoroughly, about 10 minutes.
  4. While the chicken cooks, use a spiralizer to transform your zucchini into tasty noodles.
  5. Once the chicken is ready, add zucchini noodles and lime juice to the soup and simmer for an additional 3 minutes until desired tenderness is reached. For softer noodles, feel free to cook them a tad longer.
  6. Transfer soup to two large bowls and top each with fresh cilantro and a hearty drizzle of Sriracha chili sauce. Add a little, or a lot! I go nuts with mine, the garlic chili sauce flavor is fantastic with the tender chicken and savory broth. Serve with lime wedges for a burst of citrus flavor.
  7. Dive in while it’s hot! Or put in mason jars for lunch or dinner the next day.


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  1. Hammer Chisel Meal Plan Week Three - STRONG with Stephanie - January 14, 2017

    […] pepper flakes for spice. Dinner (Th): Veggie Lime Sriracha (This recipe minus the chicken – Chicken Lime Sriracha Soup Dinner (F): […]

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