Spicy Chicken Noodle Soup
Ingredients
The soup base
-
1
tbsp
olive oil
-
1
yellow onion
diced
-
3
carrots
peeled and diced
-
2
stalks
celery, diced
-
4
cloves
garlic, minced
-
1
tbsp
ginger, grated or minced
-
6
cups
low sodium chicken broth
-
2
leaves
bay leaves
-
1
lb
boneless skinless chicken breasts or thighs, cut into quarters
-
1
cup
wide egg noodles or any other noodle
-
½-¾
tsp
salt
-
¼
tsp
black pepper
The finishing touches
-
3
tbsp
lemon juice
-
2-4
tbsp
sriracha hot sauce
Instructions
- 1. Heat a large pot over medium heat and add olive oil.
- 2. Sauté the onion, carrots, and celery for 3-4 minutes.
- 3. Add garlic and ginger, cooking until fragrant for 1-2 minutes.
- 4. Add broth, bay leaves, chicken, salt, and pepper; bring to a boil, then reduce heat and simmer for 10-15 minutes until chicken is cooked.
- 5. Remove chicken, shred it, and return to the pot.
- 6. Add pasta and cook according to package directions until tender.
- 7. Remove from heat and stir in lemon juice and hot sauce.
- 8. Adjust seasoning with more lemon juice, hot sauce, and salt to taste.
Nutrition Facts (estimated)
Servings
6
Calories
195
Total fat
6g
Total carbohydrates
14g
Total protein
22g
Sodium
492mg
Cholesterol
54mg
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