Spicy Chicken Noodle Soup
A delightful and comforting dish packed with wholesome ingredients and a kick of heat, perfect for chilly evenings or when feeling under the weather.
Ingredients
For the soup
- 12-16 oz boneless, skinless chicken breast (or chicken thigh) Thighs yield a juicier result.
- 1/2 large white or yellow onion, diced About 1 cup.
- 3 tbsp gochujang Adjust for heat preference.
- 1 tbsp freshly minced garlic
- 4 cups chicken stock For a healthier option, use low-sodium.
- 1 cup carrots, sliced Cut into ~1/3 inch thick pieces.
- 8 oz dried egg noodles or pasta
- 3 green onions thinly sliced (green parts only) For garnish.
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp soy sauce
- 2 cups water
Instructions
Preparation
- Cover the chicken with plastic wrap and gently pound it to an even thickness. Season with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown, then remove and set aside.
- In the same pot, cook diced onions and butter for about 5 minutes until translucent.
- Add minced garlic and stir for about a minute until fragrant.
- Stir in the gochujang and cook for another minute.
- Pour in chicken stock, water, and soy sauce. Return the seared chicken and sliced carrots to the pot.
- Bring to a simmer and let flavors meld for about 15 minutes.
- Remove the chicken, raise heat to bring to a boil, and add noodles. Cook according to package instructions.
- Once noodles are ready, shred the chicken and return to the pot. Stir everything together.
Serving
- Serve hot, garnished with sliced green onions.
- Consider sprinkling sesame seeds or additional green onions for garnish.
- Pair with crusty bread or light salad.
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Notes
Feel free to customize with more veggies or different proteins. Store leftovers in an airtight container for up to 3 days, and separate noodles if possible.