This spicy chicken noodle soup is perfect for when you need a warm hug in a bowl. With tender chicken, hearty noodles, and a kick of spice, it’s comforting and satisfying!
What I love most is how the heat makes it extra special! It’s great for cozy nights, and I always have seconds—because who can resist? Just add some bread, and you’re set!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing and adds a nice flavor. If you’re looking for alternatives, avocado oil or coconut oil work well too. For a lighter option, use vegetable oil.
Chicken Broth: It gives the soup its base flavor. If you’re short on time, low-sodium store-bought broth is fine. For a richer taste, homemade broth is fantastic. You can also use vegetable broth for a lighter version.
Chicken: I love using leftover roasted chicken since it’s easy and flavorful. If you prefer a lighter option, shredded rotisserie chicken can save you time. For a vegetarian version, swap it with tofu or mushrooms.
Spices: The crushed red pepper flakes add heat. If you’re sensitive to spice, start with half the amount or use sweet paprika instead for flavor without the heat. Fresh chilies can also be used if you prefer.
How Do I Get the Best Flavor from My Ingredients?
Building flavor is key for a delicious soup! Start by sautéing onion, garlic, and ginger. This combo creates a fragrant base. Make sure to let each ingredient cook a bit before adding the next.
- Heat the olive oil over medium heat.
- Add onions and sauté until they’re soft and translucent (4-5 minutes).
- Next, stir in garlic and ginger, cooking until fragrant (1-2 minutes).
This technique will really uplift your soup and ensure a great taste throughout. Plus, don’t rush the simmering process—it allows all the flavors to meld beautifully!
Spicy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1-2 small carrots, thinly sliced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded or sliced
- 1 teaspoon crushed red pepper flakes (adjust to taste for spiciness)
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 200g (about 7 oz) egg noodles or ramen noodles
- 1 cup fresh spinach or kale, roughly chopped
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
- Lemon wedges for serving (optional)
How Much Time Will You Need?
This soup can be made in about 30 minutes, making it a quick and delicious option for lunch or dinner. You’ll spend about 10 minutes prepping your ingredients and around 20 minutes cooking and letting the flavors blend together. It’s a perfect solution for a cozy, warm meal when you’re short on time!
Step-by-Step Instructions:
1. Sautéing the Base:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until it’s softened and translucent, which should take about 4-5 minutes. This forms the aromatic base for your soup.
2. Adding Aromatics:
Next, stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until they become fragrant. These ingredients really boost the flavor of the soup!
3. Cooking the Carrots:
Then, add the sliced carrots to the pot and cook for about 2 minutes to slightly soften them. This will add a nice crunch and sweetness to your soup.
4. Creating the Soup Base:
Pour in the chicken broth and stir in your shredded chicken along with the crushed red pepper flakes, smoked paprika, and soy sauce. Raise the heat to bring the soup to a boil, then reduce it to a simmer for about 10 minutes to meld all the delicious flavors together.
5. Cooking the Noodles:
While the soup is simmering, cook the noodles in a separate pot following the package instructions until they are al dente. Drain them well and set aside until you’re ready to mix them in.
6. Finishing Touches:
After the soup has simmered, add the cooked noodle and chopped spinach (or kale) to the pot. Heat through for 2-3 minutes until the greens wilt, making the soup vibrant and nutritious.
7. Season and Serve:
Finally, taste your soup and adjust the seasoning with salt, black pepper, or more crushed red pepper flakes for additional spice if desired. Serve hot, garnished with fresh parsley or cilantro and a wedge of lemon on the side for a bright, refreshing touch.
Enjoy a bowl of this warming spicy chicken noodle soup, perfect for chilly days or whenever you need a comforting, flavorful boost!
Can I Use Different Noodles for This Soup?
Absolutely! While egg noodles or ramen work great, you can also use rice noodles, udon, or even whole grain options. Just keep an eye on the cooking time to achieve the desired texture.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup base and store it in the refrigerator for up to 3 days. Just wait to add the noodles and greens until you’re ready to serve, as this will keep them from becoming mushy.
What If I Don’t Have Shredded Chicken?
No problem! You can use leftover rotisserie chicken, or even cook some chicken breasts or thighs in the broth for added flavor. Simply shred the chicken once it’s cooked through and add it to the soup.
How Can I Adjust the Spice Level?
If you prefer a milder soup, start with just a pinch of crushed red pepper flakes and gradually add more to taste. For a spicy kick without the flakes, try adding some diced fresh jalapeños or a splash of hot sauce instead!
