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.
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.
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.