Spicy Chicken Noodle Soup is a must-have for weeknight dinners, especially whenever we crave a savory meal. You only need to cook the chicken, veggies, and Asian-style sauces in broth, add the noodles, and ENJOY!
Spicy Chicken Noodle Soup: A Quick Look
- What it is: A bold, comforting bowl of chicken noodle soup with sriracha sauce and soy sauce
- Time & Yield: 45 minutes • 4 servings
- Taste & Texture: Savory, slightly tangy broth with tender chicken, soft noodles, and crisp-tender veggies
- Heat Level: Medium heat from sriracha sauce
- How To Make: Sear chicken, simmer with broth, veggies, and seasonings, shred, add noodles, then return chicken and serve hot
- Recipe's Highlights: Quick and cozy weeknight comfort meal, One-pot hearty soup with simple ingredients, Bold spicy flavor without extra effort
Why I Love This Recipe
I find this soup a time-saver on my busy evenings. I just gather my ingredients and let the pot do its magic(just like this paprika chicken soup).
With just a few straightforward steps, we can create a mouthwatering Asian-inspired spicy chicken noodle soup that impresses everyone, much like one of my spicy chicken recipes.
If you have leftover rotisserie chicken, feel free to use it in this recipe.
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Spicy Chicken Noodle Soup Ingredients
- Chicken: I've used boneless, skinless chicken breast; you can also use boneless, skinless thighs.
- Broth: I have used chicken broth for this recipe, but you can also use beef or vegetable stock.
- Garlic and Onion: Red or yellow onion works well in this recipe.
- Carrots and Celery: I've used both. You can toss in any fresh seasonal vegetables.
- Ginger: Fresh ginger adds a unique, warm spice to this soup.
- Soy Sauce: I've used light soy sauce. If you are using dark soy sauce, adjust the salt in this recipe.
- Sriracha Sauce: Adjust the amount to suit your heat preference.
- Rice Noodles: Light and beautifully soak up the soup's flavors. You can use thin varieties such as angel hair pasta or curly egg noodles in this Spicy chicken noodle soup.
How To Make Spicy Chicken Noodle Soup?
- Step 1. Heat olive oil in a large saucepan over medium heat. Sear chicken breast until golden brown.
- Step 2. Add chicken broth, water, garlic, onion, carrots, celery, ginger, soy sauce, and sriracha. Bring to a boil, then simmer for 20 minutes until the chicken is cooked.
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- Step 3. Remove the chicken, shred it, and set it aside. Add rice noodles to the same soup pot and cook for about 5 minutes(until they're done).
- Step 4. Return the shredded chicken to the pot, adjust the consistency, and serve hot with sriracha sauce (if you prefer). Enjoy!
♨️How To Adjust The Heat?
This Spicy Chicken Noodle Soup has a medium level of heat with noticeable spiciness.
- To control the heat, you could reduce the amount of sriracha or substitute it with a milder sauce.
- For enhancing the heat, consider adding crushed red pepper flakes.
Storage & Reheating
- Place any leftover spicy chicken noodle soup in an airtight container for up to 3 days, or freeze for up to 3 months. Remember to leave a little space at the top as liquids expand when frozen.
- Reheat this soup on the stovetop over medium heat until hot. If it's too thick, add extra broth or water until it reaches the desired consistency.
Top Tips
Use Bone-In or the Whole Chicken for a richer, more flavorful soup.
Frequently Asked Questions
Yes, you can prepare the base of this soup(with chicken & veggies) ahead of time. Store the soup base and the chicken separately in the refrigerator for up to 3 days. Add the noodles just before serving to prevent them from becoming mushy.
Toss in seasonal veggies like spinach, bok choy, carrots, bell peppers, or snap peas.
Absolutely! Leftover rotisserie chicken or any cooked chicken is great to use. Just shred the chicken and add it to the soup along with the noodles.
Serve with a crunchy side salad (like this summer cucumber salad) or Asian slaw, and crusty bread or dinner rolls for dipping.
If you enjoyed this Recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Spicy Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts boneless & skinless
- 4 cups chicken broth
- 2 cups water
- 2 cloves garlic minced
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon ginger grated
- 2 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- 4 oz rice noodles
- ½ teaspoon salt
Instructions
- Heat a large saucepan over medium heat.
- Add olive oil and chicken breast. Sear both sides until golden brown.
- Add chicken broth, water, garlic, onion, carrots, celery, ginger, soy sauce, and sriracha.
- Bring to a boil, then reduce to low heat. Simmer for 20 minutes until the chicken is cooked.
- Remove chicken, shred, and set aside.
- Add rice noodles to the soup pan and cook for about 5 minutes or until it's done.
- Return shredded chicken to the pot. Stir and adjust consistency if needed.
- Serve hot, garnished with sriracha sauce(if needed) and Enjoy!
Notes
- You can switch things up by using chicken thighs or even leftover rotisserie chicken for extra flavor
- No rice noodles? No problem-try egg noodles, angel hair pasta, or toss in more fresh veggies
- Like it milder or spicier? Just adjust the sriracha sauce or add red pepper flakes
- Leftovers keep well in the fridge for 3 days or in the freezer for up to 3 months
- When reheating, add a splash of broth or water to bring the soup back to life
Nutrition
Additional Info
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