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Overhead of a bowl of soup with egg noodles, chunks of chicken, and carrot slices.

30-Minute Spicy Chicken Noodle Soup

Recipe by: Erin Gierhart
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.
5 from 21 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

Storage:
  • Store in the refrigerator for up to 5 days. 
  • Reheat on the stove using medium heat, or heat in the microwave.
  • I've frozen this soup for up to 4 months. The noodles do soften from broth absorption, but not as much as when stored in the refrigerator.
To prepare in a slow cooker: 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.

Equipment

Course Soup
Cuisine American
Servings 8
Calories 201 kcal

Nutrition

Calories: 201kcal | Carbohydrates: 21g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 494mg | Potassium: 479mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2792IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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