Spicy chicken noodle soup
Warm up with this bold and flavorful spicy chicken noodle soup! Perfectly spiced, hearty, and comforting—your new favorite soup recipe.
Ingredients
For the Broth:
- 6 cups chicken broth – Use homemade or store-bought for a rich base.
- 2 cups water – Helps balance the intensity of the broth.
- 1 tablespoon olive oil – For sautéing the aromatics.
- 1 medium onion finely chopped – Adds depth and sweetness.
- 4 cloves garlic minced – Essential for bold, savory flavor.
- 1 tablespoon fresh ginger grated – Brings warmth and a slight zing.
- 2 teaspoons red pepper flakes – Adjust to your preferred spice level.
- 1 tablespoon chili paste like sambal oelek or gochujang – Infuses the soup with heat and umami.
- 1 tablespoon soy sauce – Adds a touch of saltiness and depth.
- 1 teaspoon fish sauce optional – Enhances the savory flavors.
- Salt and black pepper to taste – Balances the seasonings.
For the Chicken & Noodles:
- 2 cups cooked chicken shredded – Use rotisserie chicken, leftover chicken, or poached chicken breast.
- 6 ounces egg noodles or rice noodles – Choose your favorite; egg noodles add a rich texture while rice noodles keep it lighter.
For the Vegetables:
- 2 medium carrots sliced – Adds sweetness and color.
- 2 stalks celery chopped – Provides crunch and flavor.
- 2 green onions sliced – A fresh, mild onion flavor for garnish.
- 1 handful fresh cilantro or parsley optional – For a bright, herby finish.
- 1 small jalapeño thinly sliced (optional) – Extra heat for spice lovers.
For Serving:
- Fresh lime wedges – A squeeze of lime brightens the soup.
- Extra chili flakes or hot sauce – For those who love an extra kick.
Instructions
Step 1: Sauté the Aromatics
- Heat 1 tablespoon olive oil in a large soup pot over medium heat.
- Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Sprinkle in the red pepper flakes and stir well, allowing them to release their heat into the oil.
Step 2: Build the Broth
- Add chicken broth and water; stir to combine.
- Add the chili paste, soy sauce, and fish sauce (if using) for deep umami flavor.
- Season with salt and black pepper to taste.
- Bring the broth to a gentle boil, then reduce to a simmer.
Step 3: Cook the Vegetables and Noodles
- Add the sliced carrots and chopped celery to the pot. Let them cook for 5–7 minutes until slightly tender.
- Stir in the noodles, cooking according to package instructions (usually 5–8 minutes).
Step 4: Add the Chicken & Final Touches
- Once the noodles are nearly cooked, add the shredded chicken and let it warm through for 2–3 minutes.
- Taste the soup and adjust the spice level by adding more chili flakes or a splash of hot sauce if desired.
- Stir in the sliced green onions and fresh cilantro or parsley.
Step 5: Serve & Enjoy
- Ladle the hot, flavorful soup into bowls.
- Garnish with fresh lime wedges, extra chili flakes, or jalapeño slices for extra heat.
- Serve immediately and enjoy the perfect balance of spice, warmth, and comfort!
Notes
Nutrition Information (per serving):
- Calories: 350
- Fat: 14g
- Protein: 25g
- Carbs: 35g
- Fiber: 4g
- Sugar: 4g
- Sodium: 800mg