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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!
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!
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.
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.
MORE RECIPES YOU MIGHT ENJOY…
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Spicy Chicken Noodle Soup
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
INCREDIBLE!! My husband and I loved this soup! I couldn’t find the right peppers to use so I used chili peppers in adobo sauce and it worked just as well. I also added a little bit of cumin and used egg noodles instead of the pin wheels.
This will be a staple in our home for sure!