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Spicy Chicken Noodle Soup

Spicy Chicken Noodle Soup: Quick Comfort in Every Bowl

Spicy Chicken Noodle Soup is a quick, savory blend with a sweet kick from Sriracha, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a higher smoke point.
  • 1 medium Yellow Onion Any onion variety works, shallots can be a milder option.
  • 3 cloves Garlic Use garlic powder if fresh is unavailable (1 teaspoon).
  • 3 large Carrots Can replace with parsnips for a different flavor profile.
  • 2 ribs Celery Omit if unavailable or replace with bell peppers.
For the Broth
  • 6 cups Low-Sodium Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 cup Water Omit for a richer soup.
  • 1 teaspoon Dried Thyme Or Poultry Seasoning; Italian seasoning can be a suitable replacement.
For the Spice
  • ¼ cup Sriracha Adjust according to preference or swap with chili paste.
For the Heartiness
  • 2 cups Egg Noodles Substitute with gluten-free pasta if needed.
  • 3 cups Shredded Rotisserie Chicken Alternatively, use cooked chicken breast or thighs.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil shimmers, add 3 large chopped carrots, 1 medium chopped yellow onion, and 2 ribs of finely diced celery, sautéing until softened, about 5 minutes. Add 3 minced garlic cloves, stirring for an additional minute to release their aroma. Sprinkle in 1 teaspoon of dried thyme and ¼ cup of Sriracha, letting the flavors meld for 1 minute.
  2. Pour in 6 cups of low-sodium chicken broth and 1 cup of water into the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
  3. After the broth has simmered, add 2 cups of egg noodles and 3 cups of shredded rotisserie chicken. Stir well, then increase the heat back to high to return to a boil. Cover and simmer for 10 minutes, stirring occasionally.
  4. Ladle the hot Spicy Chicken Noodle Soup into bowls and serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 12000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently, adding water if needed to thin the broth.

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