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Warm up from the inside (literally) with a bowl of this spicy chicken noodle soup that’s ready to serve in just 30 minutes.
Sriracha Chicken Noodle Soup
This recipe has all the comforting flavors of my chicken noodle soup with a mild spicy kick from Sriracha. Making this soup with rotisserie chicken cuts the cooking time, and dinner is ready super fast.
It’s a healthy one-pot meal you can assemble by simply combining ingredients and letting them cook: as easy as my crockpot chicken noodle soup, but for those days you forgot to plan what to cook.
Ingredients
Carrots, yellow onion, celery, and garlic cloves are the starters of this soup. The dried thyme (or poultry seasoning) keeps the flavor classic, and Sriracha brings the heat. The shredded rotisserie chicken and the egg noodles cook in chicken broth.
How to Make Spicy Chicken Noodle Soup
The simple steps to make this homemade soup are:
- Sauté aromatic veggies in a large Dutch oven or soup pot until softened. Then, add the seasoning and Sriracha. Toast them for one minute.
- Add the liquid, bring to a boil, and let it simmer for 10 minutes.
- Add the egg noodles and chicken, then bring the soup back to a boil. Simmer 10 minutes until the pasta is tender.
- Ladle the soup into bowls and enjoy with crusty bread.
Adjusting the heat
The spiciness in this recipe comes from ¼ cup of Sriracha, which adds a nice spicy kick without being too hot. If you want to make the soup spicier, add extra to your bowl after serving.
Spicy Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 3 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme, or poultry seasoning
- ¼ cup Sriracha
- 6 cups (1 ½ cartons) low-sodium chicken broth
- 1 cup water
- 2 cups uncooked egg noodles
- 3 cups shredded rotisserie chicken, about ½ chicken
Instructions
Sauté aromatics:
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and garlic, sauté for 5 minutes or until the vegetables are softened. Add the seasoning and Sriracha stir to toast them for 1 minute.
Simmer:
- Add the broth and water and bring the soup to a boil, reduce the heat, cover, and simmer for 10 minutes.
- Add the egg noodles and shredded chicken, stir to combine, increase the heat to bring the soup back to a boil, then reduce the heat to low, cover, and continue simmering for 10 minutes, until the pasta is tender. Open and stir a couple of times while it cooks.
Serve:
- Ladle the soup into bowls and enjoy.
Notes
- You can omit the water and use more chicken broth.
Taylor says
Such an incredible spicy chicken noodle soup! Loved it!
Jenny says
Daughter is allergic to eggs and most noodle substitutions don’t have a good texture or flavor retainment. Any suggestions? Noodle brands or additional seasonings that will take?
Laura Fuentes says
I would swap the egg noodles for another pasta shape, such as spirals, shells, or even macaroni. I’ve even swapped them to make spaghetti chicken soup!