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Easy Spicy Chicken Noodle Soup Recipe

Easy Spicy Chicken Noodle Soup

A warming chicken noodle soup made with fresh vegetables, jalapeño, ginger, garlic, egg noodles, and bright citrus. This flavorful one-pot dinner serves six and is ready in about 45 to 50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 medium medium yellow onion, diced
  • 2 medium medium carrots, peeled and sliced
  • 2 ribs celery ribs, sliced
Aromatics and Seasoning
  • 3 cloves garlic cloves, minced
  • 1 jalapeño jalapeño, seeded and finely chopped
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-1 teaspoon red pepper flakes
Broth and Chicken
  • 8 cups low-sodium chicken broth
  • 1 leaf bay leaf
  • 1 pound boneless, skinless chicken breasts or thighs
Noodles and Finishing
  • 6-8 ounces dried egg noodles
  • 1-2 tablespoons fresh lemon or lime juice
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1-2 tablespoons hot sauce, optional

Method
 

Step-by-Step
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, celery, jalapeño, salt, and black pepper, then cook for 5 to 7 minutes until the vegetables begin to soften.
  2. Stir in the garlic, ginger, and red pepper flakes. Cook for 30 to 60 seconds, just until the aromatics are fragrant without letting the garlic brown.
  3. Pour in the low-sodium chicken broth and add the bay leaf. Bring the soup to a boil, then add the raw chicken.
  4. Reduce the heat, partially cover the pot, and simmer for 15 to 20 minutes. Cook until the chicken reaches an internal temperature of 165°F (74°C).
  5. Transfer the chicken to a plate and shred or chop it into bite-sized pieces. Return the chicken to the soup.
  6. Add the dried egg noodles and simmer according to the package directions, usually 6 to 8 minutes, until tender.
  7. Remove the bay leaf. Stir in the lemon or lime juice and optional hot sauce, then taste and adjust the salt, pepper, and heat.
  8. Serve each bowl topped with chopped fresh cilantro or parsley.

Notes

Chicken thighs stay especially tender, though chicken breasts work well too. For leftovers, cook the noodles separately and add them to individual bowls so they do not absorb too much broth. For a shortcut, use 2 1/2 to 3 cups shredded cooked chicken or rotisserie chicken and add it with the noodles; simmer until heated through.