Spicy Chicken Noodle Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 cup water
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups shredded cooked chicken (optional, for faster prep)
• 2 cups baby carrots, sliced
• 2 stalks celery, sliced
• 2 cups egg noodles
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, ginger, smoked paprika, and cayenne pepper; cook for 1 minute.
4. 4 Pour in chicken broth and water, bring to a simmer.
5. 5 Add chicken pieces and cook until just done, about 6-8 minutes. Alternatively, skip raw chicken and use shredded cooked chicken.
6. 6 Stir in carrots and celery, and simmer until tender, about 8 minutes.
7. 7 Add egg noodles and cook according to package instructions, usually about 8 minutes.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onions.
• Use gluten-free noodles to keep this soup gluten-free.
• This soup tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot.

Serving Suggestions

• Pair with a slice of crusty bread.
• Serve with a side of buttered dinner rolls.
• Great with a simple green salad on the side.

FAQ