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Spicy Chicken Noodle Soup

A warm and comforting Spicy Chicken Noodle Soup that combines tender chicken, noodles, and vegetables with a zesty kick from sriracha, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 pieces chicken breasts, cooked and shredded Rotisserie chicken works for convenience.
  • 1 tablespoon olive oil
  • 1 piece onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 4 cups chicken broth Ensure Halal certification if needed.
  • 2 cups water
  • 2 cups egg noodles
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 tablespoons soy sauce Use a Halal-certified brand.
  • 1 tablespoon sriracha Adjust to taste.
  • to taste salt and pepper
  • as needed chopped green onions for garnish

Method
 

Preparation
  1. Start by shredding the cooked chicken breasts. You can use rotisserie chicken for convenience or boil and season your own.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent—about 3-4 minutes.
  3. Next, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Pour in the chicken broth and water. Bring the mixture to a low boil.
  5. Once boiling, add the sliced carrots and celery. Let this simmer for about 5 minutes until the vegetables start to soften.
  6. Add the egg noodles to the pot and continue to cook for about 7-10 minutes, or until they are tender.
  7. Stir in the soy sauce, sriracha, and the shredded chicken. Season with salt and pepper to taste.
  8. Let it simmer on low heat for another 2-3 minutes to meld the flavors.
  9. Ladle the soup into bowls and garnish with chopped green onions for a fresh crunch.

Notes

Feel free to swap out the vegetables for what you have on hand. Peas, bell peppers, or spinach can add an exciting twist. If you’re sensitive to spice, start with half a tablespoon of sriracha and adjust accordingly. Don't overcook the noodles; consider cooking them separately if not serving all at once.