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Clean recipe · thebalancednutritionist.com

Spicy Chicken Noodle Soup

This Spicy Chicken Noodle Soup has tender chicken, egg noodles, vegetables, fresh ginger, lemon, and sriracha in a warm, savory broth. It’s ready in about 35 minutes, and the spice level is easy to adjust to taste.

Original recipe: thebalancednutritionist.com

Yield:
6 servings
Prep:
5 min
Cook:
30 min
Total:
35 min
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Spicy Chicken Noodle Soup

Ingredients

  1. 1 tbsp olive oil
  2. 1 yellow onion (diced)
  3. 3 carrots (peeled and diced)
  4. 2 celery stalks (diced)
  5. 4 garlic cloves (minced)
  6. 1 tbsp ginger (grated with a microplane or finely minced)
  7. 6 cups low sodium chicken broth
  8. 2 bay leaves
  9. 1 lb boneless skinless chicken breasts or thighs (cut into quarters)
  10. 1 cup wide egg noodles (or any other noodle you like)
  11. 1/2-3/4 tsp salt (adjust based on how salty your chicken broth is)
  12. 1/4 tsp black pepper
  13. 3 tbsp lemon juice
  14. 2-4 tbsp sriracha (more to taste)

Instructions

  1. Heat a large pot or Dutch oven over medium heat, add olive oil. Saute the onion, carrots and celery for 3-4 mins.
  2. Add the garlic and ginger to the pot and cook until fragrant 1-2 mins.
  3. 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.
  4. Add the pasta to the pot and cook according to the package recommendations or until pasta is tender.
  5. Remove the pot from the heat, stir in lemon juice and hot sauce.
  6. Add additional lemon juice, hot sauce, and salt and pepper to taste.