Spicy chicken noodle soup offers a flavorful twist on the traditional recipe. It incorporates bold spices like chili peppers, jalapeños or hot sauce to add heat. This sets it apart from regular varieties.
In addition, it commonly features aromatic Asian-inspired ingredients such as lemongrass, ginger and cilantro. These herbs and spices provide complex layers of flavor to the broth.
While still being rich and comforting like traditional chicken noodle soup, the spicy elements create a delicately balanced broth that is both savory and packs a little kick.
The soup is known for its velvety chicken and moist noodles perfectly complementing the intricately spiced broth. This comes together to make a truly satisfying one-bowl meal.
Ingredients
- Olive oil
- White or yellow onion
- Carrots
- Celery ribs
- Jalapeño
- Garlic cloves
- Chili powder
- Cumin
- Oregano
- Cayenne pepper
- Chicken broth
- Cooked chicken
- Egg noodles
- Zucchini
- Shiitake mushrooms
- Soy sauce
- Cilantro
- Chili oil
How To Make Spicy Chicken Noodle Soup
Prepare the Aromatic Base: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and carrots. Sauté for 3-4 minutes until they begin to soften. Add the sliced mushrooms and cook for another 3 minutes until the mushrooms soften.
Add the Spices and Aromatics: Stir in the minced garlic, grated ginger, and sliced jalapeños. Cook for about 1 minute until fragrant, ensuring the garlic doesn’t burn.
Simmer the Soup: Pour in 8 cups of low-sodium chicken broth and bring to a simmer. Add the cooked chicken and let it cook for 10-15 minutes until heated through. Remove the chicken, shred it with a fork, and set it aside.
Cook the Noodles: Add the egg noodles to the pot and cook for 7-8 minutes until al dente. Be careful not to overcook them as they’ll continue to cook once the soup is removed from heat.
Final Touches: Stir the shredded chicken back into the pot and cook for 1-2 more minutes to heat through. Taste the soup and adjust the seasoning with soy sauce to your preference.
Garnish and Serve: Ladle the soup into bowls and top with freshly chopped cilantro and a drizzle of chili oil for extra heat. Serve hot and enjoy!
How To Store and Reheat
Storage: Allow the soup to cool to room temperature before transferring it into an airtight container. Store it in the fridge for up to 2-5 days. For longer storage, consider freezing it (see below).
Freezing: Spicy Chicken Noodle Soup can be frozen for up to 3 months. Store it in a freezer-safe container, leaving space for expansion. To reheat, thaw overnight in the fridge and heat on the stove or in the microwave.
Reheating: When reheating, make sure the soup is piping hot to kill any bacteria that may have grown during storage. For best results, reheat on the stove over low heat to preserve the texture of the noodles.
Top Tips
Use Rotisserie Chicken: To save time, use leftover, rotisserie, or poached chicken instead of cooking it from scratch.
Jalapeño Tip: A smooth jalapeño has less heat than a textured one. If you want a milder soup, use smooth jalapeños.
Avoid Boiling Chicken: To prevent rubbery chicken, don’t boil it. Let it simmer gently to stay tender.
Adjust Noodle and Chicken Amounts: If you prefer a brothier soup, use fewer noodles and chicken. If you like a chunkier soup, increase the amounts of both.
Shred Chicken Quickly: Use an electric mixer to quickly shred chicken for a soft and uniform texture.
Ingredient Substitutes
Egg Noodles: If you don’t have egg noodles, substitute with other types of pasta like spaghetti, fusilli, or penne.
Shiitake Mushrooms: Feel free to use other mushrooms like cremini or button mushrooms for a more accessible option.
Jalapeños: If you can’t find fresh jalapeños, use red pepper flakes or cayenne pepper for the heat.
Chicken: If you prefer a lighter soup, try substituting chicken with turkey or even tofu for a vegetarian version.
Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
Ingredient Notes
Chicken Broth: Use low-sodium broth to control the salt content. You can use homemade broth for even more flavor and richness.
Chili Oil: This adds flavor and spice but can be skipped if you prefer a milder version. Alternatively, drizzle with sesame oil for a nuttier flavor.
Fresh Herbs: The combination of rosemary, sage, and thyme adds complexity, but feel free to experiment with herbs that suit your taste.
FAQs
How long will this soup last in the fridge?
Spicy Chicken Noodle Soup will last in the fridge for about 2-5 days. Make sure to store it properly in an airtight container.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Be sure to leave space for expansion in the container.
How do I reheat the soup?
Reheat on the stove over low heat until the soup is fully heated. You can also microwave individual servings, stirring every 1-2 minutes for even heating.
What can I substitute for jalapeños?
If you don’t like too much heat, you can use bell peppers or mild red chili peppers. For more heat, try adding cayenne pepper or red pepper flakes.
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Spicy Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- ½ medium white or yellow onion
- 2 medium carrots about ½ cup, peeled and sliced.
- 2 celery ribs about ½ cup, peeled and diced.
- 1 jalapeño 2-3 tablespoons, seeded and chopped
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- 8 cups low-sodium chicken broth
- 2 cups diced or shredded cooked chicken
- 6 ounces egg noodles
- 1 zucchini cut into half moons
- 1 cup shiitake mushrooms
- Soy sauce
- Cilantro and chili oil
Instructions
- Prepare the Aromatic Base: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and carrots. Sauté for 3-4 minutes until they begin to soften. Add the sliced mushrooms and cook for another 3 minutes until the mushrooms soften.
- Add the Spices and Aromatics: Stir in the minced garlic, grated ginger, and sliced jalapeños. Cook for about 1 minute until fragrant, ensuring the garlic doesn’t burn.
- Simmer the Soup: Pour in 8 cups of low-sodium chicken broth and bring to a simmer. Add the cooked chicken and let it cook for 10-15 minutes until heated through. Remove the chicken, shred it with a fork, and set it aside.
- Cook the Noodles: Add the egg noodles to the pot and cook for 7-8 minutes until al dente. Be careful not to overcook them as they’ll continue to cook once the soup is removed from heat.
- Final Touches: Stir the shredded chicken back into the pot and cook for 1-2 more minutes to heat through. Taste the soup and adjust the seasoning with soy sauce to your preference.
- Garnish and Serve: Ladle the soup into bowls and top with freshly chopped cilantro and a drizzle of chili oil for extra heat. Serve hot and enjoy!