Whether you are fighting a cold or just want to warm up on a chilly day, this 30-Minute Spicy Chicken Noodle Soup will be a welcomed comfort for your day! It is packed with tender chicken and nourishing vegetables and has plenty of kick to bring you relief.
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Why You'll Love This Recipe
- Easy - This uses chicken that is already cooked, so it just takes a few steps to make the soup and it will be ready to eat in 30 minutes!
- Nourishing - There is a reason why people say "Chicken soup is good for the soul!" The steam of the soup and the fluids are great when you have a cold! There are also lots of vitamins from the vegetables. Garlic has antioxidant properties. And the spiciness can help to open your nasal passages.
- Spicy - This recipe turns a classic chicken noodle soup into something so flavorful! It has a combination of dried spices, fresh jalapeno, and hot sauce to give you layers of flavor that is just delicious on a cold winter day!
Ingredients
- Chicken: You can poach boneless skinless chicken breasts, use rotisserie chicken, or even use leftover chicken for this recipe! Whether you use white meat, dark meat, or a mixture of both is a matter of personal preference.
- Noodles: I love to use wide egg noodles, but you can use flat noodles too!
- Jalapeño: Part of the spiciness of this soup is determined by how spicy the jalapeno is that you use. If you want a mild jalapeno, select a pepper that is smooth. For a spicier jalapeno, look for white marks (striations) on the pepper. If your pepper is starting to turn red then that is an indication that it is an older pepper, which means it will be hotter.
- Hot Sauce: I use Cholula or Sriracha sauce, depending on my mood. Tabasco can also be used.
- Chicken Broth: I use low-sodium chicken broth so that I can control the amount of salt in the recipe. Reduce the added salt if you are using regular chicken broth. Bone broth is a great substitute that will add additional nutrients. Vegetable or beef broth may be used, but they will alter the flavor.
Here are more great soups you will love!
Instructions
Step One: Saute Vegetables
Cook your vegetables in a Dutch oven or large pot over medium heat until they are soft but not brown. This takes about 7 minutes or so.
Step Two: Add spices
Cook the garlic and spices with the vegetables for about 30 seconds. You should start to smell their aroma.
Step Three: Add broth, chicken, and noodles
Add the chicken broth and increase your heat to medium-high, bringing the broth to a boil. Once it is boiling, add the chicken and noodles and reduce to medium-low heat. Simmer for about 10 minutes, or until the noodles are soft.
Step Four: Adjust seasonings
Add the hot sauce and taste the soup. Add additional hot sauce, salt, and pepper, if desired, to make it taste exactly how you love it! Sprinkle with fresh cilantro, if desired.
Expert Tips
- You can add more or less chicken and noodles, for a brothier or chunkier soup. The recipe amounts produce what I consider an average level of brothiness.
- Boiling your chicken can make it rubbery, so keep your liquid on a simmer once the chicken has been added.
- The flavors of this soup are great the next day but the noodles absorb the broth as this soup sits and they become mushy. If you plan on having leftovers I recommend only adding the amount of noodles that you want to eat in this sitting.
- Noodles can be cooked and stored separately, and added to individual servings.
- After adding the hot sauce, give the soup a taste. You can adjust any seasonings at this point, not just the heat. Feel free to add more garlic, oregano, or other spices to suit your preference.
- Red bell peppers are a great addition if you are looking for more vegetables.
Looking for even more spice? Enjoy this spicy Hot Honey Margarita!
Recipe FAQs
Refrigerate your leftovers in an airtight container for up to 5 days. I recommend storing without the noodles, as they will get mushy. But if you prefer to store with noodles simply add some additional broth before reheating.
Your leftover soup can be reheated in the microwave if you are looking for something fast. But my favorite way to reheat the soup is in a pot on the stove. Add additional broth to achieve your desired level of soupiness, then heat over medium heat, stirring occasionally, until hot.
The first thing you can do to adjust the spice level is to add an extra jalepeño. You could also double the cayenne pepper or the hot sauce. If you want this soup even spicier, add some crushed red pepper flakes to your bowl. And for a milder soup, do the opposite and reduce the spicy ingredients.
Yes, if you do not have any cooked chicken available to use, you can cook the chicken in the broth. Place 1 pound of raw chicken in the broth and simmer for 30 minutes. Remove the chicken to shred, then return to the pan with the noodles.
Yes, you can add the vegetables and broth into the slow cooker for 6-8 hours on low or 4 hours on high. Add the noodles and shredded chicken 30-40 minutes before serving.
Check out the Chicken Noodle Soup Web Story!
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Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
30-Minute Spicy Chicken Noodle Soup
Recipe by:Equipment
Ingredients
- 2 tablespoons olive oil
- ½ medium white or yellow onion (about ½ cup, diced)
- 2 medium carrots (about ½ cup, peeled and sliced)
- 2 celery ribs (about ½ cup, peeled and diced)
- 1 jalapeno (2-3 tablespoons, seeded and chopped)
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- 8 cups low sodium chicken broth
- 2 cups diced or shredded cooked chicken
- 6 ounces egg noodles
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon hot sauce or to taste
- cilantro (optional, to serve)
Instructions
- Heat olive oil over medium heat in a 3-quart Dutch oven or stock pan. Add the chopped onions, carrots, celery, and jalapeno, and saute for 5-6 minutes, until the vegetables are soft.
- Add the minced garlic and spices and cook for an additional 30 seconds.
- Add the chicken broth and bring to a boil over medium-high heat. Then add the chicken and noodles. Reduce to medium-low heat and cook 10 minutes, or until the chicken is heated through and the noodles are soft.
- Add salt and pepper. Taste and add hot sauce, plus additional salt or pepper, as desired.
- Top with chopped cilantro, if desired.
Notes
- Store in the refrigerator for up to 5 days.
- Reheat on the stove using medium heat, or heat in the microwave.
- You can add more or less chicken and noodles, for a brothier or chunkier soup. The recipe amounts produce what I consider an average level of brothiness.
- Boiling your chicken can make it rubbery, so keep your liquid on a simmer once the chicken has been added.
- The noodles absorb the broth as this soup sits and they become mushy, so it is best to only add the amount of noodles that you want to eat in this sitting.
- After adding the hot sauce, give the soup a taste. You can adjust any seasonings at this point, not just the heat. Feel free to add more garlic, oregano, or other spices to suit your preference.
Becky
Hi! I'm in love with this soup! My husband said to me this afternoon he was afraid he was coming down with something. Had a scratchy throat.We both love hot, spicy food so I started looking for a spicy chicken soup to heal it all! I found your recipe and website. Thank you! This soup was so good! We both loved it and it wil be a regular for us.
Erin
I'm glad that you found this soup and that you enjoyed it! I hope the spices and nutrients in the ingredients were soothing for his sickness!