Recipe

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When your tastebuds crave a little heat, this spicy chicken noodle soup recipe delivers.

Warm up from the inside (literally) with a bowl of this spicy chicken noodle soup that’s ready to serve in just 30 minutes.

overhead view of a bowl filled with spicy chicken noodle soup

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

Servings: 6

Prep Time: 10

Cook Time: 25

Total Time: 35

When your tastebuds crave a little heat, this spicy chicken noodle soup recipe delivers.

5 from 11 votes

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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.