Spicy Chicken Noodle Soup
A classic homemade chicken noodle soup with a spicy twist from sriracha hot sauce.
Equipment
- Large pot
- Dutch oven
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 tablespoon ginger grated or finely minced
- 6 cups low sodium chicken broth
- 2 leaves bay leaves
- 1 lb boneless skinless chicken breasts or thighs cut into quarters
- 1 cup wide egg noodles or any other noodle you like
- 0.5-0.75 teaspoon salt adjust based on how salty your chicken broth is
- 0.25 teaspoon black pepper
- 3 tablespoon lemon juice
- 2-4 tablespoon sriracha more to taste
Instructions
Cooking Steps
- Heat a large pot or dutch oven over medium heat, add olive oil. Saute the onion, carrots and celery for 3-4 mins.
- Add the garlic and ginger to the pot and cook until fragrant 1-2 mins.
- 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.
- Add the pasta to the pot and cook according to the package recommendations or until pasta is tender.
- Remove the pot from the heat, stir in lemon juice and hot sauce.
- Add additional lemon juice, hot sauce, and salt and pepper to taste.
Notes
Salt will need to be adjusted depending on how salty your chicken broth is, so make sure to taste test and add more salt if needed.
Nutrition
Serving: 1bowlCalories: 195kcalCarbohydrates: 14gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 54mgSodium: 492mgPotassium: 654mgFiber: 2gSugar: 3gVitamin A: 5138IUVitamin C: 11mgCalcium: 36mgIron: 1mg
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