Description

This 30-Minute Spicy Chicken Noodle Soup is a flavorful, comforting dish perfect for a quick weeknight meal. Loaded with tender chicken, hearty vegetables, and a spicy kick from jalapeno and chili spices, this soup is both satisfying and easy to prepare. Ready in just half an hour, it’s an ideal blend of warmth and spice to soothe and energize.

Ingredients

Vegetables and Aromatics

2 tablespoons olive oil
1/2 medium white or yellow onion (about 1/2 cup, diced)
2 medium carrots (about 1/2 cup, peeled and sliced)
2 celery ribs (about 1/2 cup, peeled and diced)
1 jalapeno (2-3 tablespoons, seeded and chopped)
2 garlic cloves (minced)

Spices

1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper

Main Ingredients

8 cups low sodium chicken broth
2 cups diced or shredded cooked chicken
6 ounces egg noodles

Seasonings and Garnish

1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 tablespoon hot sauce (or to taste)
Cilantro (optional, to serve)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Heat olive oil over medium heat in a 3-quart Dutch oven or stock pan. Add the chopped onions, carrots, celery, and jalapeno, and sauté for 5-6 minutes, until the vegetables are soft and fragrant.
Add Garlic and Spices: Stir in the minced garlic along with chili powder, cumin, oregano, and cayenne pepper. Cook for an additional 30 seconds to release the spices' aromas without burning the garlic.
Add Broth, Chicken, and Noodles: Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Once boiling, add the cooked chicken and egg noodles. Reduce heat to medium-low and simmer for about 10 minutes, or until the noodles are tender and the chicken is heated through.
Season the Soup: Stir in kosher salt and black pepper to taste. Adjust seasoning by adding hot sauce and any additional salt or pepper as desired for the perfect balance of heat and flavor.
Serve: Ladle the hot soup into bowls and garnish with chopped cilantro if desired. Serve immediately for a warming, spicy meal.

Notes

For milder soup, reduce or omit the jalapeno and cayenne pepper.
Use leftover rotisserie chicken or any cooked chicken to save time.
Substitute gluten-free noodles to make the soup gluten-free.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Add a squeeze of fresh lime juice before serving for extra brightness.