Spicy Chicken Noodle Soup is a must-have for weeknight dinners, especially whenever we crave savory meal. You only need to cook chicken, veggies, and Asian style sauces in broth, add noodles and ENJOY!
I find this soup to be a time saver on my busy evenings. I just gather my ingredients and let the pot do its magic(just like this clear tomato soup).
With just a few straightforward steps, we can create a mouth-watering Aisan-inspired Spicy chicken noodle soup that impresses everyone. If you have leftover rotisserie chicken, feel free to use it in this recipe.
Why You'll Love This Recipe?
- Easy weeknight dinner, a satisfying meal.
- It is a flavorful and spicy dish perfect for chilly days.
- Easy to make effortlessly.
The Ingredients & Substitutions
- Chicken: I've used boneless, skinless chicken breast; you can also use thigh meat.
- 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 work well in this recipe.
- Carrots and Celery: I've used carrots and celery. 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?
- Heat olive oil in a large saucepan over medium heat. Sear chicken breast until golden brown.
- 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.
- 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).
- Return shredded chicken to the pot, adjust 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 air-sealed container for up to 3 days and 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 an even richer and more flavorful soup.
FAQs
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 salads(like this cucumber mango 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
- Store the leftovers in an airtight container for up to three days in the fridge or three months in the freezer.
- To maintain the soup’s texture and taste, reheat gently on the stovetop over medium heat.
Leave a Reply