This Spicy Chicken Noodle Soup is like a warm hug in a bowl! Packed with tender chicken, colorful veggies, and just the right amount of spice, it’s perfect for chilly days.
If you’re like me, you might add extra heat because who doesn’t love a little kick? It warms you up and makes you feel cozy inside—just the thing for cold nights!
Cooking this soup is super easy! Just throw everything in a pot, let it simmer, and before you know it, dinner is ready. I love enjoying it with some crusty bread for dipping!
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for a rich flavor, but you can also use vegetable oil or avocado oil if you want something lighter and more neutral.
Chicken Broth: Store-bought is handy, but homemade chicken broth adds extra depth. If you need a vegetarian option, use vegetable broth instead.
Chicken: Boneless skinless chicken breast is my go-to, but thighs can be even juicier. You can use shredded rotisserie chicken to save time, too!
Noodles: I prefer udon for their chewy texture, but any noodles work. Try rice noodles or whole grain if you want something different!
Spinach or Kale: Fresh spinach adds a nice touch, but feel free to swap in kale or any leafy greens you have. Frozen greens can work too if fresh isn’t available.
How Do I Get the Right Spice Level?
Finding the perfect spice level is key to this soup. Start with the lower end of the crushed red pepper flakes. You can always add more later, but it’s tough to tone it down once it’s in!
- Mix the spices with the sautéed veggies for a few minutes to release their flavors.
- Taste the broth after adding the chicken; if it needs more heat, sprinkle in more red pepper flakes gradually.
- Remember, toppings like fresh herbs and a squeeze of lemon can also balance the heat and enhance the soup’s flavor!
Spicy Chicken Noodle Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon crushed red pepper flakes (adjust for spice level)
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breast
- 6 ounces noodles (udon, egg noodles, or any preferred type)
- 2 cups fresh spinach or kale, chopped
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This delicious Spicy Chicken Noodle Soup will take about 15 minutes to prep and around 30 minutes to cook. So, in just under an hour, you’ll have a warm, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften and the onion turns translucent.
2. Add Spices:
Next, toss in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes. Stir everything around and let it cook for another 1-2 minutes until the spices smell fragrant and delicious.
3. Make the Broth:
Pour in the chicken broth and bring the mixture to a boil. As it heats, enjoy the lovely aromas filling your kitchen!
4. Cook the Chicken:
Once boiling, carefully add the whole chicken breasts into the broth. Lower the heat to a simmer and cook for about 15-20 minutes, until the chicken is cooked through and no longer pink inside.
5. Shred the Chicken:
Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
6. Cook the Noodles:
While shredding, add the noodles to the simmering broth and cook according to package instructions until al dente, typically around 4-6 minutes.
7. Add Greens and Chicken Back:
Stir the shredded chicken and chopped spinach (or kale) back into the pot. Let the soup simmer for an additional 3-5 minutes until the greens are wilted.
8. Season and Serve:
Taste your soup, and add salt and black pepper as needed to enhance the flavors. Once seasoned to your liking, ladle the soup into bowls.
9. Garnish and Enjoy:
Top each bowl with some fresh parsley or cilantro before serving. You can also add lemon wedges on the side for an extra burst of flavor. Enjoy your warm, spicy, and satisfying Chicken Noodle Soup!
Can I Use Pre-Cooked Chicken for This Recipe?
Absolutely! Using pre-cooked chicken or rotisserie chicken can save you time. Just shred it and add it to the broth after you’ve simmered the veggies and added the noodles, heating it through for a few minutes.
What Can I Substitute for Noodles?
If you’d like to skip traditional noodles, consider using zucchini noodles for a low-carb option, or quinoa for added protein. Just adjust the cooking time according to the substitute you choose, as zucchini noodles cook very quickly!
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop or in the microwave, stirring occasionally. The soup may thicken as it sits; add a splash of broth or water to loosen it up as needed.
Can I Make This Soup Vegetarian?
Yes, you can make a vegetarian version! Substitute the chicken with chickpeas or tofu, and use vegetable broth in place of chicken broth. You can also amp up the veggies to make it heartier!