Spicy Chicken Noodle Soup

5 from 1 vote

Spicy Chicken Noodle Soup

This Spicy Chicken Noodle Soup is the perfect hearty and comforting dish for soup season! It's a flavorful twist on the classic chicken noodle, with tons of veggies, lots of flavor, and a kick of heat!

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 356kcal

Author: Briana

Equipment

dutch oven or stock pot

Ingredients

Chicken

2 tablespoons oil
2.5 pounds boneless skinless chicken thighs
1 tablespoon kosher salt
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill
½ teaspoon black pepper
½ teaspoon smoked paprika

Soup

2 tablespoons unsalted butter
1 large yellow onion or 2 small, diced
2 small shallots diced
2-3 teaspoons kosher salt to taste
2 large bell peppers red and yellow, or whatever color, diced
2 large jalapenos seeds removed if desired for less spice, diced
3 stalks celery sliced thin
3 large carrots sliced into rounds
14 cloves garlic minced, to taste use as much or as little as you want
¼ cup parsley stems minced (optional)
Zest of 1 lemon
1 teaspoon smoked paprika optional
1 teaspoon dried oregano
1 tablespoon fresh thyme
10- 12 cups unsalted or low sodium chicken broth as needed to thin
1-2 bay leaves
½-1 cup hot sauce of choice to taste
8 ounces cooked egg noodles or noodles of choice
¼-1/2 cup fresh parsley leaves minced
Juice of ½ - 1 lemon to taste

Instructions

Chicken

Preheat a large Dutch oven or stockpot over medium-high heat. Season chicken well on all sides with salt, pepper, garlic powder, onion powder, and dill. Brown the chicken on both sides in hot oil in a Dutch oven or stockpot. Work in batches to avoid overcrowding the pot, and set aside when finished. No need to cook the chicken through, this will happen later.
2.5 pounds boneless skinless chicken thighs, 1 tablespoon kosher salt, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill, ½ teaspoon black pepper, ½ teaspoon smoked paprika, 2 tablespoons oil

Soup

Reduce the heat to medium, and add in the butter, followed by the onions and shallots with a pinch of salt. Cook for a few minutes until beginning to soften.
2 tablespoons unsalted butter, 1 large yellow onion, 2 small shallots, 2-3 teaspoons kosher salt
Add the bell peppers, carrots, celery, and jalapenos with more salt, and continue cooking to soften a bit.
2 large bell peppers, 2 large jalapenos, 3 stalks celery, 3 large carrots
Next, add garlic, lemon zest, optional parsley stems, fresh thyme, dried oregano, and smoked paprika. Saute, stirring often to prevent burning or sticking until the garlic is fragrant, about 1 minute.
14 cloves garlic , ¼ cup parsley stems, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, Zest of 1 lemon, 1 tablespoon fresh thyme
Add in chicken broth, along with some of the hot sauce, more salt and pepper, the bay leaves, and the chicken back to the pot. Bring the soup to a boil, then reduce to a simmer and cover for 15-20 minutes.
10- 12 cups unsalted or low sodium chicken broth, 1-2 bay leaves, ½-1 cup hot sauce of choice
Meanwhile, while the soup simmers, prepare your noodles of choice in a separate pot to avoid them becoming too soggy.
8 ounces cooked egg noodles
After simmering for a while, remove the cooked chicken from the pot and discard the bay leaves. Shred the chicken with two forks or via your preferred.
Add the chicken back to the soup pot and stir to combine. Add fresh lemon juice and minced parsley leaves. Adjust seasonings to taste.
¼-1/2 cup fresh parsley leaves, Juice of ½ - 1 lemon
Add noodles to each bowl, and top with the soup. Garnish with more lemons, parsley, and hot sauce to taste. Enjoy!
Store leftovers in an airtight container in the fridge for up to 5 days. If possible, store the noodles separately from the soup to prevent them from getting too soggy during storage. Reheat gently on the stovetop or in the microwave.

Notes

- Brown the chicken. Don't worry about cooking the chicken all the way through, it will continue cooking in the broth. Browning adds a lot of flavor to the soup.

- Cook the vegetables for a few minutes. This also ensures lots of flavor in this recipe, so don't skip it!

- Add salt slowly and to taste. Add a bit of salt at each stage of the cooking process to ensure your final dish is well-seasoned, but keep in mind that chicken broth and hot sauce can have salt of their own, so you don't want to end up with a final product that is too salty.

- Add hot sauce in stages too. For the hot sauce, start with less, you can always add more later.

- Cook noodles separately. This ensures that they don't end up soggy, helping you keep leftovers better!

Nutrition