Spicy Chicken Noodle Soup

5 from 4 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings:

Author: Julie Maestre

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