Spicy Chicken Noodle Soup Recipe – Easy, Hearty and Flavorful
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Spicy Chicken Noodle Soup Recipe
Heat up your evenings with our spicy chicken noodle soup recipe—bold, comforting, and ready in 45 minutes! This healthy, tropical-inspired twist on a classic is a guaranteed family favorite.
From My Journal: A Taste of Our Travels
Picture a chilly evening, the aroma of simmering broth and fiery spices filling your kitchen. That’s the magic of my **spicy chicken noodle soup recipe**. It’s a dish that brings together all the parts of our family’s journey. The classic comfort of a chicken soup reminds Natalia of her childhood in Russia, while the spice is a nod to our adventures in the vibrant street markets of Thailand. As a chef, my job is to balance those flavors, creating a dish that’s both comforting and exciting. This soup, perfect for a cozy night in or a sinus-clearing remedy, is a taste of our story in a bowl. Explore more at our Soup Recipes.
Watch Our Spicy Chicken Noodle Soup Recipe Video
Follow our step-by-step video guide to craft this bold **spicy chicken noodle soup recipe** with ease, bringing tropical zest to your kitchen in just 45 minutes.
Why You’ll Love This Recipe
- Bold & Comforting: It’s the classic soup you love, elevated with a satisfying, spicy kick.
- Healthy & Nourishing: Packed with lean protein, fresh vegetables, and immune-boosting spices.
- Quick & Easy: A delicious, full-flavored meal on the table in just 45 minutes.
- Perfectly Balanced: I’ll show you how to master the blend of spice and savory broth for a harmonious flavor.
Mastering the Spice Blend
Spices are the soul of this **spicy soup recipe**. Start with 1 jalapeño and ¼ tsp of red chili flakes for a manageable kick. If it gets too spicy, a splash of coconut milk or a pinch of sugar will soften the heat beautifully. The soy sauce and fresh ginger provide a warm, umami foundation that ensures the broth is perfectly balanced, a technique inspired by the best spicy soups featured in Bon Appétit.
Spicy Chicken Noodle Soup
This **healthy chicken noodle soup** elevates the classic comfort dish with tender chicken, vibrant vegetables, and a tropical-inspired spicy broth that warms the soul and clears the sinuses.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Yield: 6 servings
Ingredients
- 1 lb bone-in, skin-on chicken thighs (about 2-3 pieces)
- 4 oz egg noodles
- 6 cups low-sodium chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 jalapeños, thinly sliced (adjust to your spice preference)
- 2 tbsp soy sauce
- ½ tsp red chili flakes
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped (for garnish)
- 2 limes, cut into wedges (for garnish)
Instructions
- Sear the Chicken: Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken, skin-side down, for 5-7 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and grated ginger, stirring for 1 minute until fragrant.
- Build the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the soy sauce, red chili flakes, and sliced jalapeños. Return the seared chicken to the pot.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Shred Chicken & Cook Noodles: Carefully remove the chicken from the pot. Once cool enough to handle, shred the meat off the bones, discarding the skin and bones. Return the shredded chicken to the soup. Bring the soup back to a simmer and add the egg noodles, cooking for 5-7 minutes or until al dente.
- Serve: Taste and adjust seasoning with more salt or soy sauce if needed. Ladle the hot soup into bowls and garnish generously with fresh cilantro and a squeeze of fresh lime juice.
Chef’s Notes
- Searing the chicken first creates a deeper, richer flavor in the final broth (a classic technique!).
- Cook the noodles directly in the soup so they absorb all the spicy, savory flavors. If you plan on having leftovers, cook them separately to prevent them from getting mushy.
Dietary Adaptations
- Vegetarian: Use firm tofu or chickpeas instead of chicken, and a hearty vegetable broth.
- Gluten-Free: Swap egg noodles for your favorite gluten-free pasta or rice noodles. Use gluten-free tamari instead of soy sauce.
Frequently Asked Questions
For more heat, leave the seeds in your jalapeños or add an extra pinch of red chili flakes. For a milder soup, remove the seeds from the jalapeño or use just half of one.
Absolutely. The warm broth is soothing, and spicy ingredients like ginger and chilis contain capsaicin, which can act as a natural decongestant, as noted by experts at the Mayo Clinic.
Yes! If you have leftover roasted or rotisserie chicken, shred it and add it to the soup along with the noodles during the last 5-7 minutes of cooking, just long enough to heat it through.
Conclusion
This **spicy chicken noodle soup recipe** is a tropical-inspired comfort dish, blending bold flavors with wholesome ingredients in just 45 minutes. It’s a *Mangoes and Palm Trees* favorite that’s customizable and healthful. Email your creations to team@mangoesandpalmtrees.com and explore more at Recipes or our Personality Quiz Hub. For more spicy inspiration, visit Serious Eats. Happy cooking!
