To have a spicy soup when the weather is chilly outside is a blessing. So, we thought of sharing a special spicy chicken noodle soup that comes together with the things you have at home.
The flavors of this soup are literally the next level, and we are sure you’ll never run back to the ordinary recipe you’ve been trying for decades! So, let’s get into simmering!
Spicy Chicken Noodle Soup Recipe- Step-By-Step Guide
This spicy chicken noodle soup is super comforting, satisfying, and has a rich flavor that would serve you with the right amount of spiciness.
Preparation time- 10 minutes | Cooking time- 20 minutes | Additional time- 10 minutes
Get prepared with the necessary ingredients and equipment.
Spices and herbs needed:
- 01 teaspoon of chili powder
- 02 fresh garlic cloves (minced)
- 01 teaspoon of freshly grated or minced ginger
- 01 teaspoon of ground cumin
- ½ teaspoon of freshly ground black pepper (and more to taste)
- 01 green jalapeno pepper (you should get 2-3 tablespoons when seeded and chopped)
- 1/4 teaspoon of cayenne pepper
- ½ teaspoon of dried oregano
- Some freshly chopped cilantro (optional for serving)
- 02 cups of cooked or rotisserie chicken (shredded or diced)
- 01 beaten egg
- 08 cups of low sodium chicken broth
- 02 tablespoons of olive oil
- ½ cup of sliced carrots
- ½ cup of diced yellow or white onion
- 06 ounces of egg noodles (you can also use rice noodles)
- ½ cup of diced celery ribs
- 01 tablespoon of hot sauce (and more to taste. You can use any type of hot sauce like sriracha, tabasco, chili-garlic sauce, or even Sambal Oelek for an extra punch of Asian zest)
- 01 teaspoon of kosher salt or table salt (and more to taste)
- A handful of chopped leeks or green onions
- A large Dutch oven or a stock pan
- A large spoon or a ladle
Heat olive oil in the Dutch oven or stock pan over medium heat. Then, add the diced onions, carrots, jalapeno, and celery and saute the vegetables for 5-6 minutes or until they are soft and turn aromatic.
When the vegetables are tender, add the minced garlic, ginger, ground cumin, cayenne pepper, chili powder, and oregano and cook for another 30 seconds.
Now, add the chicken broth and bring everything to a boil over medium-high heat.
Once the liquid is boiling, gradually add the beaten egg and stir well using the spoon to break the large egg clumps. Now, add the Chicken, noodles and reduce the flame to medium-low heat. Cook this for about 10 minutes or until the noodles are soft and the chicken is heated through.
Add salt, pepper, and hot sauce, along with chopped leeks or green onions. Do your taste check and add more seasonings if necessary.
Remove from the heat and top with chopped cilantro if you prefer.
Expert Tips By SpiceRally…
- If you want an Asian twist to this recipe, you can add about two small seeded and chopped Thai red chili peppers instead of jalapeno. But remember, this will add some extra hotness to your soup.
- Although we have used these vegetables, you can go ahead and use extra veggies like green peas, broccoli, mushrooms, etc.
- Over boiling your chicken can make it rubbery. So make sure to keep your liquid on a simmer once the chicken is added.
- Even though we have used 6 ounces of egg noodles here, you can also use rice noodles and adjust the amount depending on your preference. In fact, you can add more or less noodles keeping in mind that the amount of noodles you add will change the texture of the soup, making it more or less brothier.
- Any leftover soup can be stored in the refrigerator in an air-tight container for up to five days.
- Reheat over medium heat, or use the microwave when ready to serve it.