Spicy Chicken Noodle Soup
When your tastebuds crave a little heat, this spicy chicken noodle soup recipe delivers.
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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.
Serve:
- Ladle the soup into bowls and enjoy.
Notes
- You can omit the water and use more chicken broth.
Nutrition
Serving: 1 bowl | Calories: 268kcal | Carbohydrates: 17g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 415mg | Potassium: 541mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5156IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg
