Best Spicy Chicken Noodle Soup Recipes

EASY, SPICY CHICKEN RAMEN NOODLE SOUP

Easy, Spicy Chicken Ramen Noodle Soup image

Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.

Provided by KKraft

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

4 eggs
6 cups chicken stock
2 cups diced rotisserie chicken meat
2 cups fresh spinach
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
1 (1 inch) piece ginger, grated
1 (12 ounce) package ramen noodles
1 cup finely crumbled dried seaweed, or to taste
4 green onions, chopped, or to taste
2 Thai chile peppers, stemmed and coarsely chopped, or to taste
2 tablespoons sriracha sauce, or to taste

Steps:

Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g

SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO

Spicy Curry Noodle Soup with Chicken and Sweet Potato image

Spicy Curry Noodle Soup with Chicken and Sweet Potato

Provided by Mai Pham

Categories Soup/Stew Chicken High Fiber Curry Sweet Potato/Yam Winter Noodle Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Steps:

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

SPICY LEMONGRASS CHICKEN NOODLE SOUP

Spicy Lemongrass Chicken Noodle Soup image

I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.

Provided by GourmetGradStudent

Categories Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
4 garlic cloves, Minced
1 tablespoon gingerroot, Minced (About 1 Tbsp)
1 tablespoon garlic and red chile paste
2 stalks lemongrass, Peeled and Bruised
4 cups chicken stock
3 cups water
1 lb chicken breast, cut into small pieces
3 ounces enoki mushrooms, cut into small pieces (optional)
1/3 lb angel hair pasta or 1/3 lb rice noodles
1/4 cup fresh cilantro
1 tablespoon oyster sauce
1 lime, juice of
3 green onions, thinly sliced
1 red chili pepper, finely chopped

Steps:

Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
Heat oil in medium sized pot over medium-high heat.
Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
Add the chicken stock and water and bring to a boil.
Add the noodles and cook for 5 minutes or until chicken is cooked through.
Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
Let stand for a few minutes then discard lemon grass.
Serve with siracha, lime wedges, and oyster sauce.

Nutrition Facts : Calories 313.6, Fat 11.7, SaturatedFat 2.9, Cholesterol 53.2, Sodium 364.9, Carbohydrate 27.4, Fiber 1.2, Sugar 3.7, Protein 23.6

SPICY CHICKEN NOODLE SOUP

Spicy Chicken Noodle Soup image

A simple and quick one-pot soup that tastes amazing! Cut carrots into matchsticks if you are in a fancy mood.

Provided by Islandartist

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

2 skinless, boneless chicken breast halves, diced
2 cloves garlic, minced
6 cups vegetable broth
3 carrots, sliced
½ cup frozen corn
1 (8 ounce) package dried thin rice noodles
1 red bell pepper, diced
1 teaspoon dried basil
½ teaspoon chili pepper flakes, or to taste

Steps:

Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 32.7 g, Cholesterol 15.2 mg, Fat 1.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 0.2 g, Sodium 425.3 mg, Sugar 4.3 g

SPICY CURRY-COCONUT CHICKEN NOODLE SOUP

Spicy Curry-Coconut Chicken Noodle Soup image

Next time you feel a cold coming on, reach for your spice cabinet and your fridge's produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. This Thai interpretation of a comfort food classic gets its kick from yellow curry paste and extra-hot red jalapenos.

Provided by Silvana Nardone

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
1 cup snow peas, halved crosswise
1/2 medium onion, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger
2 cloves garlic, finely chopped
2 teaspoons Thai yellow curry paste
1 teaspoon curry powder
1 teaspoon ground turmeric
4 cups chicken broth
One 13.5-ounce can unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons coconut sugar
2 cups shredded cooked chicken
Lime wedges, for serving
Sliced red jalapenos, for serving
Fresh cilantro leaves, for serving
Fresh basil leaves, for serving
Salt
12 ounces dried rice or ramen noodles
2 tablespoons olive oil

Steps:

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.

SPICY CURRY NOODLE SOUP WITH CHICKEN & SWEET POTATO

Spicy Curry Noodle Soup With Chicken & Sweet Potato image

Purchased Curry Paste Thai curry paste consists of a base of chiles, garlic, salt, lemongrass, galangal, shallots, and shrimp paste, though other ingredients are often added. It's available in yellow, green, and red varieties. Traditionally, curry paste is made by pounding the ingredients together in a mortar. Used in long-cooked Asian curries and stews, it adds a quick hit of flavor to stir-fries and soups.

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

2 Tablespoons Vegetable Oil
3 Tablespoons Chopped Shallots
3 Garlic Cloves
2 Tablespoons Minced Lemongrass (from Bottom 4"es of About 3 Stalks
2 Tablespoons Minced Peeled Fresh Ginger
2 Tablespoons Thai Yellow Curry Paste
2 Tablespoons Curry Powder
1 Teaspoon Hot Chili Paste (such As Sambal Oelek)
2 13.5- To 14-ounce Cans Unsweetened Coconut Milk
5 Cups Low-salt Chicken Broth
2 1/2 Tablespoons Fish Sauce (such As Nam Pla or Nuoc Nam)
2 Teaspoons Sugar
3 Cups Snow Peas
2 Cups 1/2" Cubes Peeled Red-skinned Sweet Potato (yam; From About 1 Large)
1 Pound Dried Rice Vermicelli Noodles or Rice Stick Noodles
3/4 Pound Skinless Boneless Chicken Thighs
1/2 Cup Thinly Sliced Red Onion
1/4 Cup Thinly Sliced Green Onions
1/4 Cup Chopped Fresh Cilantro
3 Red Thai Bird Chiles or 2 Red Jalapeño Chiles
1 Lime

Steps:

•Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.DO AHEAD Can be made 1 day ahead.Refrigerate until cold,then cover and keep chilled. •Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds.Using strainer, remove peas from pot; rinse under cold water to cool.Place peas in medium bowl.Bring water in same pot back to boil.Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool.Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes.Drain; rinse under cold water to cool.Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead.Let stand at room temperature.•Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes.Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long.Divide noodles among bowls. Divide snow peas and hot soup among bowls.Scatter red onion, green onions,cilantro, and chiles over soup. Garnish with lime wedges and serve

SPICY CHICKEN NOODLE SOUP RECIPE - (4.1/5)

Spicy Chicken Noodle Soup Recipe - (4.1/5) image

Provided by á-10469

Number Of Ingredients 12

Ingredients

1 1/2 lbs boneless chicken breasts, cut in thin 3-inch-long strips
1 package of udon noodles
1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
2 tbsp Sriracha sauce
2 tbsp fresh lime juice
1 tbsp fresh shredded ginger
3 tbsp cornstarch
1 cup sliced shiitake mushrooms
1 cup sliced grape tomatoes
2 tbsp chopped fresh cilantro

Steps:

Toss chicken in cornstarch until completely coated. Cook until completely done. In a separate pot cook udon noodles according to directions. While the chicken and soup are cooking (separately) combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger in a large pot. Bring to a boil and cook for 5 minutes. Add chicken, shiitake mushrooms, and cilantro to broth and simmer for 15 minutes. Remove the pan from the heat and stir in tomatoes and noodles (cut into 2 pieces if too long). Let soup stand 2 to 3 minutes before serving.

SPICY CHICKEN THAI NOODLE SOUP

Spicy Chicken Thai Noodle Soup image

A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles.

Provided by ROB BELYK

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 8h30m

Yield 12

Number Of Ingredients 19

Ingredients

5 cups chicken broth
1 cup white wine
1 cup water
1 onion, chopped
3 green onions, chopped
3 cloves garlic, chopped
4 large carrots, cut into 1 inch pieces
4 large stalks celery, cut into 1 inch pieces
½ teaspoon salt
1 teaspoon ground black pepper
1 tablespoon curry powder
½ tablespoon dried sage
½ tablespoon poultry seasoning
½ tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 fresh red chile pepper, seeded and chopped
½ (12 ounce) package dried rice noodles

Steps:

In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
Cook soup 8 hours on low or 5 hours on high.
About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

Nutrition Facts : Calories 131 calories, Carbohydrate 14.5 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 155 mg, Sugar 2.2 g

SPICY CHICKEN NOODLE SOUP

Spicy Chicken Noodle Soup image

Hubby and friends says it is the best they have had. I do not put noodles in the soup so that I can enjoy it as well, I do not like noodles in my soup; served on the side also keeps them from becoming mush.

Provided by Vickie Dowell @junesday18

Categories Chicken

Number Of Ingredients 21

Ingredients

FOR THE BROTH
2 medium split chicken breast with skin and bones
1 medium onions
1 sprig(s) rosemary sprigs
1 sprig(s) thyme, leaves
1 sprig(s) marjoram
4 clove(s) garlic
1 tablespoon(s) cumin
1 teaspoon(s) cayenne pepper
1 teaspoon(s) crushed red pepper flakes
1 tablespoon(s) black pepper
5 cup(s) water
FOR THE SOUP
1 medium onion
2 medium carrots
2 medium celery stalks
1 small jalapeno peppers
- onion salt to taste
FOR THE NOODLES
1 cup(s) egg noodles
1 quart(s) water salted

Steps:

Combine all ingrediants for the broth and allow them to boil for about 20 minutes or until chicken is done. Strain broth and put it back in the pot. Set the chicken to the side.
Add all vegetables to the broth and return to a boil. Pull the chicken off the bones, and remove skin. Chunk the chicken and return to pot. Allow to boil for about fifteen minutes or until veggies are tender.
Fill small pot with water and salt. Bring to a boil and add noodles. Follow package instructions. When done strain and rinse with hot water.
Place noodles in bowl and ladle soup over them.