Spicy Chicken Noodle Soup

5 from 5 votes

This Spicy Chicken Noodle Soup has tender chicken, egg noodles, vegetables, fresh ginger, lemon, and sriracha in a warm, savory broth. It’s ready in about 35 minutes, and the spice level is easy to adjust to taste.

Prep Time5

Cook Time30

Total Time35

Course: dinner, lunch, Soup

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

1 tbsp olive oil
1 yellow onion diced
3 carrots peeled and diced
2 celery stalks diced
4 garlic cloves minced
1 tbsp ginger grated with a microplane or finely minced
6 cups low sodium chicken broth
2 bay leaves
1 lb boneless skinless chicken breasts or thighs cut into quarters
1 cup wide egg noodles or any other noodle you like
1/2-3/4 tsp salt adjust based on how salty your chicken broth is
1/4 tsp black pepper
3 tbsp lemon juice
2-4 tbsp sriracha more to taste

Instructions

Heat a large pot or Dutch oven over medium heat, add olive oil. Saute the onion, carrots and celery for 3-4 mins.
Add the garlic and ginger to the pot and cook until fragrant 1-2 mins.
Add broth, bay leaves, chicken, salt and pepper to the pot. Bring to a boil then reduce heat and simmer for 10-15 minutes until the chicken is cooked through. Remove the chicken and shred, add back to pot.
Add the pasta to the pot and cook according to the package recommendations or until pasta is tender.
Remove the pot from the heat, stir in lemon juice and hot sauce.
Add additional lemon juice, hot sauce, and salt and pepper to taste.

Notes

Salt will vary depending on the chicken broth and sriracha you use, so taste the broth before adding more.
Start with 2 tablespoons of sriracha for a noticeable kick, then add more to taste. Use up to 4 tablespoons for a spicier soup.
Cook the egg noodles until just tender since they’ll continue softening in the hot broth.

Nutrition