Spicy Chicken Noodle Soup
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
- 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!