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    Posted In: Main Entrees, Soups
    February 28, 2023 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Spicy Chicken Noodle Soup

    Spicy Chicken Noodle Soup

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    This spicy chicken noodle soup is loaded with veggies, shredded chicken, and mini wheels pasta. It’s super easy to make, delicious, and feeds a crowd!

    I love serving it with cheesy garlic bread or onion rolls!

    spicy chicken noodle soup in a dutch oven.
    Jump to: hide
    1 INGREDIENTS YOU’LL NEED
    1.1 See recipe card below for ingredient quantities and instructions.
    2 TOP TIPS FOR THE PERFECT SPICY CHICKEN NOODLE SOUP
    3 STORAGE
    4 MORE RECIPES YOU MIGHT ENJOY…
    5 Spicy Chicken Noodle Soup
    5.1 Video

    INGREDIENTS YOU’LL NEED

    See recipe card below for ingredient quantities and instructions.

    • Chicken – For soup, I always recommend using dark meat for best results. Feel free to use boneless or bone-in chicken, just make sure to discard the skin otherwise, the soup may turn out too greasy. Chicken breasts can be used if you don’t have dark meat on hand.
    • Noodles – Any type of pasta will work.
    • Mushrooms and Zucchini – Completely optional, but both are healthy veggies that I love to incorporate into dishes whenever I have them on hand.
    • Garlic – Use fresh garlic for best results.
    • Onions – Yellow, white, or red onion will work.
    • Chicken Stock – I used 8 cups of water and one tablespoon of chicken bouillon paste. Feel free to use store-bought or homemade chicken stock, or water and chicken bouillon as I did.
    • Carrots and Celery – It isn’t soup without carrots and celery! I used two stalks of celery and about 1 cup of sliced baby carrots.
    • Herbs – You’ll need a combination of fresh rosemary, sage, and thyme. If you don’t have fresh, use dried.
    • Calabrian Chili Peppers – This is what will add flavor and spice to your soup! A must!
    • Salt – One of the most important ingredients for soup!
    • Oil – Any type of oil will work.
    • Turmeric Powder – It’s good for you, adds flavor, and gives the soup a beautiful yellow color.
    • Parsley – Optional!
    ingredients to make spicy chicken noodle soup.

    TOP TIPS FOR THE PERFECT SPICY CHICKEN NOODLE SOUP

    • If you can’t find Calabrian chili peppers online or at your local supermarket, feel free to use a generous amount of red crushed pepper.
    • Not a fan of mushrooms and zucchini? Add the veggies of your choice!
    • Make sure to season the chicken soup generously with lots of salt otherwise, it won’t taste like much.
    • Want to make it low-carb? Just exclude the pasta and carrots and add more veggies and chicken.
    • Use an electric mixer to shred the chicken once it’s done cooking.
    raw chicken, herbs, and veggies in a dutch oven on the stovetop.

    STORAGE

    I highly recommend cooking the pasta separately if storing leftovers. Otherwise, the pasta will continue to absorb most of the liquid, leaving you with very little broth. However, you can always add more water and salt when you reheat it the following day.

    a ladle full of soup.

    MORE RECIPES YOU MIGHT ENJOY…

    • Chicken Ditalini Soup
    • Vegetable Soup
    • Chicken and Rice Soup
    • Ultimate Pasta Fagioli Soup

    Tried this spicy chicken noodle soup recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!

    spicy chicken noodle soup in a dutch oven.

    Spicy Chicken Noodle Soup

    Print Recipe Pin Recipe
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 247kcal
    Author: Julie Maestre
    This spicy chicken noodle soup is loaded with veggies, shredded chicken, and mini wheels pasta. It's super easy to make, delicious, and feeds a crowd!

    Ingredients

    • 1.5 lbs skinless chicken thighs boneless or bone-in
    • 1 large onion diced
    • 1 cup carrots sliced
    • 2 stalks celery sliced
    • 4 garlic cloves finely minced
    • 1 tablespoon Calabrian chili peppers chopped
    • 1 cup shitake mushrooms
    • 1 zucchini cut into half moons
    • 1 teaspoon turmeric powder
    • 1 cup mini wheel noodles
    • 2 tablespoons olive oil
    • 8 cups chicken stock or water *see notes*
    • 1 sprig thyme
    • 1 sprig rosemary
    • 2 sage leaves
    • fresh parsley optional
    • salt to taste

    Instructions

    • Heat oil over medium heat in a large pot.
    • Add the onions, carrots, and celery and cook for 3-4 minutes while stirring occassionally. Add more oil if needed. Stir in the fresh garlic, Calabrian chili peppers, turmeric powder, thyme, Rosemary, and sage. Cook for 20 seconds.
    • Add the chicken thighs and chicken stock, increase the heat to high, and bring it to a boil. Once it comes to a boil, cover, reduce the heat to medium, and cook for 20 minutes.
    • Once the 20 minutes are up, remove the chicken from the pot and shred it using an electric mixer or two forks.
    • Add the shredded chicken, zucchini, mushrooms, and pasta to the pot. Cook until the pasta is al dente. That should take 7-8 minutes.
    • Season the soup generously with salt and add more Calabrian chili peppers if it isn't spicy enough. Garnish with fresh parsley, and enjoy!

    Video

    Notes

    • I used 8 cups of water and one tablespoon of chicken bouillon paste.
    • Feel free to use store-bought chicken stock, homemade chicken stock, or water and chicken bouillon as I did.
    • If you don’t have fresh rosemary, sage, and thyme, use dried instead. About 1/2 teaspoon of each. 

    Nutrition

    Calories: 247kcal | Carbohydrates: 15g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 148mg | Potassium: 596mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3725IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Main Entrees, Soups

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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