Spicy chicken noodle soup is a must-have for weeknight dinners, especially when you crave comfort food. You only need to cook chicken, veggies, and spices in broth; add noodles; garnish with cilantro and lime; season to taste. And ENJOY the spicy chicken soup!
Why do we all love this spicy chicken noodle soup recipe?
Flavorful and Spicy: Adding hot sauce and red pepper flakes to classic chicken noodle soup spices up each spoonful, creating a bold flavor experience like this spicy butternut squash soup.
Easy to Make: With just a few straightforward steps, you can create a mouth-watering Spicy chicken noodle soup that impresses everyone. If you have leftover chicken, feel free to use them in this recipe. You can try this spicy ramen noodles soup, too.
Versatile: Whether you prefer more vegetables, a different type of noodles, or an extra dash of spice, this soup can be customized to suit any preference.
Boneless, Skinless Chicken Breasts: Opt for rotisserie or bone-in chicken for a deeper flavor if you want convenience. Either way, it's straightforward to make.
Chicken Broth: Gives this spicy chicken noodle soup depth and richness. You can use beef or vegetable stock, too.
Garlic and Onion: Adds a foundational flavor to the soup. Red, yellow, or any type of onion works well in this recipe.
Carrots and Celery: While endless vegetable options exist, toss in any fresh seasonal vegetables.
Ginger: Fresh ginger adds a unique, warm spice to this soup.
Soy Sauce: It provides a savory, umami flavor.
Sriracha Sauce: Adjust the amount to suit your heat preference, or use red pepper flakes for a different type of heat.
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.
Fresh Cilantro and Lime Wedges: The combination of lime juice and the minced cilantro finishes the toco with refreshing flavors. If you think of substitutes, you may swap cilantro with parsley or skip it altogether.
How to make?
Over medium heat, place in a large saucepan or Dutch oven.
Add olive oil and place the chicken breast. Sear on both sides until they turn slightly golden brown.
Then to the same saucepan, add chicken broth, water, minced garlic, diced onion, sliced carrots, sliced celery stalks, grated ginger, soy sauce, and sriracha sauce(adjust the sriracha to your liking for the perfect heat level).
Bring the spicy chicken noodle soup mixture to a boil, And reduce the heat to low(where all the flavors get built up).
Simmer the mixture for about 20 minutes or until the chicken cooks through.
Once cooked, take the tender chicken out of the pot and shred it using forks.
Add rice noodles to the soup pot and cook them according to the package's instructions.
Return the shredded chicken to the pot. Now, give it a good stir to mix everything well(adjust the soup's consistency with chicken broth/water if needed).
Ladle the soup into bowls. Garnish each soup bowl with ground black pepper, freshly chopped cilantro, and a wedge of lime. Serve the delicious spicy chicken noodle soup hot, and ENJOY the warmth and flavors!
What to serve with?
Bread Varieties: Serve the soup with crusty bread or dinner rolls for dipping.
Starchy Sides: Consider pairing with steamed rice or quinoa. Or try these spicy roasted sweet potatoes.
How to store the leftovers?
Refrigerating Leftovers: Place any leftover spicy chicken noodle soup in an air-sealed container for up to 3 days. The flavors often deepen with time, making it a great next-day meal.
Freezing: For extended storage, freeze the soup in a sealed container for up to 3 months. Remember to leave a little space at the top as liquids expand when frozen.
Thawing: Thaw frozen spicy chicken noodle soup overnight in the refrigerator.
Reheating: 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.
Important Tips: If using rotisserie chicken(always discard skin), remember it might shorten the storage life.
Coconut Milk Twist: Add coconut milk with red chili powder to this spicy chicken noodle soup for an Indian-inspired flavor.
Cream Cheese Addition: Mix in some cream cheese for a thicker, creamier texture.
Thai-Inspired Flavor: Incorporate red curry paste and fish sauce to give the soup a Thai flavor profile.
Veggie Boost: Add red bell pepper for additional color and sweetness.
Extra Heat: Add cayenne or toss more red pepper flakes if you like spicy food.
Tips for the Best Results
Use Bone-In Chicken: For an even richer and more flavorful spicy chicken noodle soup, consider using bone-in chicken(whole chicken) pieces.
Opt for Yellow Onions: Yellow onions have a perfect balance of sweetness and astringency. They enhance the soup without overpowering other ingredients.
Fresh Cilantro Matters: Take advantage of the fresh cilantro garnish. It adds a freshness and a slightly citrusy flavor, balancing the spice in this spicy chicken noodle soup recipe.
Adjust the Spice Level: Tailor the heat to your liking. If you're sensitive to spice, start with less sriracha sauce and gradually add more. Don't hesitate to add more sriracha or red pepper flakes for extra heat.
Dutch Oven: Essential for simmering and combining all the flavors.
Sharp Knife: Makes this chunky spicy chicken noodle soup recipe effortless.
Wooden Spoon: It's gentle on pots and provides no hands-on cooking experience.
Printable recipe card
spicy chicken noodle soup
- 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
- ½ teaspoon black pepper
- 2 tablespoon fresh cilantro chopped (for garnish)
- 1 lime wedges for serving
- In a large pot, combine chicken broth, water, garlic, onion, carrots, celery, ginger, soy sauce, and sriracha sauce. Bring to a boil.
- Add the chicken breasts and reduce heat to low. Simmer for 20 minutes or until chicken is cooked through.
- Remove chicken from the pot and shred using forks. Set aside.
- Add rice noodles to the pot and cook according to package instructions.
- Once noodles are cooked, return shredded chicken to the pot. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro and lime wedges. Enjoy!
- Transfer the leftover spicy chicken noodle soup to an airtight container.
- Store in the fridge for up to 3 days.
- Freeze for up to 3 months.
- And thaw in the refrigerator overnight.
- And reheat on the stovetop.