Description
A bold and flavorful spicy chicken noodle soup packed with tender chicken, hearty egg noodles, and a zesty broth. It’s the ultimate comfort food with a kick, perfect for chilly days or when you’re craving something warm and spicy.
Ingredients
500g (1 lb) chicken, bone-in or boneless
200g (7 oz) egg noodles
1.5 liters (6 cups) chicken stock
2 medium carrots, sliced
2 celery stalks, chopped
1 large onion, diced
3 cloves garlic, minced
1 tbsp ginger, grated
1–2 tsp chili flakes (adjust to taste)
2 tbsp soy sauce
A handful fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste
Instructions
1. If using bone-in chicken, simmer it in water for 20–25 minutes until cooked through. Remove, shred, and set aside. For boneless chicken, dice into bite-sized pieces.
2. Heat a large pot over medium heat. Add a little oil and sauté onions, garlic, and ginger for 2–3 minutes until fragrant.
3. Pour in chicken stock, chili flakes, and soy sauce. Stir and bring to a gentle simmer.
4. Add carrots and celery to the pot. Cook for 10–12 minutes until tender.
5. In a separate pot, cook egg noodles according to package directions. Drain and set aside.
6. Add shredded or diced chicken to the broth. Stir in the cooked noodles before serving.
7. Taste and adjust seasoning with salt, pepper, or extra chili flakes as desired.
8. Ladle into bowls, top with chopped cilantro, and serve with lime wedges for a bright, tangy finish.
Notes
For a lighter version, use rice noodles instead of egg noodles.
Add a dash of sesame oil for a deeper flavor.
This soup is freezer-friendly — store in portions for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 511
- Sugar: 6g
- Sodium: 1040mg
- Fat: 10.8g
- Saturated Fat: 2g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 49.5g
- Fiber: 4.5g
- Protein: 50.5g
- Cholesterol: 135mg