Spicy Chicken Noodle Soup
A bold, cozy one-pot soup featuring tender shredded chicken, egg noodles, and a zesty broth infused with ginger, garlic, lemon, and sriracha. Perfect for chilly days and spice lovers alike!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups low sodium chicken broth
- 2 bay leaves
- 1 pound boneless skinless chicken breasts or thighs cut into quarters
- ½ to ¾ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 cup wide egg noodles
- 3 tablespoons lemon juice fresh
- 2 to 4 tablespoons sriracha adjust to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 3-4 minutes until softened.
- Stir in garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add chicken broth, bay leaves, and chicken. Season with salt and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes, or until chicken is cooked through.
- Remove chicken, shred with two forks, then return it to the pot.
- Stir in egg noodles and cook according to package directions until tender.
- Remove from heat. Add lemon juice and sriracha, stirring to combine.
- Taste and adjust seasoning with additional salt, pepper, lemon, or sriracha if needed.
Notes
To make ahead, prepare the soup up to the shredded chicken step, then cool and refrigerate. Add noodles and seasonings when reheating. For freezing, omit noodles, lemon juice, and sriracha before freezing. Reheat, add noodles, and finish with lemon and hot sauce before serving. Garnish with green onions, cilantro, or sesame oil for extra flavor. Use gluten-free noodles for a GF version.
Nutrition
Calories: 280kcalCarbohydrates: 18gProtein: 25gFat: 12gSaturated Fat: 2gCholesterol: 65mgSodium: 620mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 3200IUVitamin C: 10mgCalcium: 40mgIron: 1.5mg
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