Spicy Chicken Noodle Soup
Classic homemade chicken noodle soup made with a little bit of spice from sriracha hot sauce
Servings: 6
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, microplanes 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 need to be adjusted depending on how salty your chicken broth is, so make sure to taste test and add more salt if needed.
Nutrition
Calories: 195kcal | Carbohydrates: 14g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5138IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg
