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.
Spicy Chicken Noodle Soup Ingredients
Chicken thighs or breasts. Chicken can be poached, roasted or pan-fried before adding.
Egg noodles. Any pasta type works but egg noodles are commonly used.
Sliced carrots add flavor and nutrition.
Onions, garlic and ginger form the aromatic base. They are sautéed in oil.
Spices like chili powder, cumin, oregano and turmeric add heat and depth.
Calabrian chili peppers contribute extra spice. Red pepper can substitute.
Salt flavors the soup while mushrooms and zucchini supply nutrition.
Soy sauce enhances savoriness and stock/water act as the base.
Fresh herbs like rosemary, sage and thyme offer complexity.
Cilantro and chili oil are used for garnishing.
Ingredients
2 tablespoons olive oil
½ medium white or yellow onion (about ½ cup, diced)
2 medium carrots (about ½ cup, peeled and sliced)
2 celery ribs (about ½ cup, peeled and diced)
1 jalapeno (2-3 tablespoons, seeded and chopped)
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 shitake mushrooms
How To Make Spicy Chicken Noodle Soup
Heat 1 tbsp olive oil in a large pot over medium heat.
Add chopped onions, carrots and sauté for 3-4 minutes until slightly soft. Then add sliced mushrooms and cook 3 more minutes until softened.
Mix in minced garlic, grated ginger and sliced chilies. Stir 1 minute until fragrant.
Pour in chicken stock and water. Bring to a simmer.
Add chicken breasts and simmer 10-15 minutes until cooked through. Remove and shred with a fork.
Add noodles to broth and cook 7-8 minutes until al dente.
Stir shredded chicken back into pot and cook 1-2 minutes to heat through.
Mix in soy sauce to taste.
Ladle soup into bowls and garnish with chopped cilantro.
Enjoy best Chicken Noodle Soup Recipe!
How To Store And Reheat Spicy Chicken Noodle Soup
Allow soup to come to room temperature before storing.
Pour soup into an airtight plastic or glass container with tight-fitting lid.
Place the container in fridge for 2-5 days maximum, depending on ingredient freshness.
Before eating reheat soup on the stove or microwave so that bacteria which grow during storage can killed.
Top Tips
Rotisserie, leftover or poached chicken saves time over raw chicken.
Smooth jalapeno provides less heat than textured jalapeno.
Do not boil chicken or it will become rubbery.
Vary chicken and noodle amounts to taste for brothy or chunky soup.
Use an electric mixer for soft shredded chicken.
Generous salt seasoning helps flavors really stand out in the soup.