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    Home » Recipes » Soups & Stews

    Spicy Chicken Noodle Soup

    Published: Mar 20, 2024 by Fox Valley Foodie · This post may contain affiliate links

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    Spicy Chicken Noodle Soup

    My spicy chicken noodle soup recipe will warm your soul on a cold winter day, or any time of year you crave spoonfuls of spicy chicken broth.

    This creamy soup is loaded with tender shredded chicken, fresh vegetables, and just enough chipotle peppers to make your tastebuds sing! My grandma never made it like this.

    Spicy Chicken Noodle Soup in white bowl with spoon and towel alongside.

    Ingredients & Substitutions

    • Bone-in Chicken thighs - I think chicken thighs are the best cut of meat for soups because darker meat can withstand more cooking without becoming dry than white meat, like chicken breast. I also recommend getting bone-in thighs because the skin is still attached and we can render it down to add a lot of flavor! However, you can also use leftover chicken or leftover rotisserie chicken too. Avoid using skinless chicken breasts if you can. They lack moisture and flavor, making them a poor choice for this great soup.
    • Onion - Any sweet or yellow onion is fine. Red onions have a stronger flavor, but they would work well as a substitution.
    • Carrots - You will need 1 cup, which is about three carrots.
    • Garlic cloves - You can substitute garlic powder if needed.
    • Chicken stock - Substituting chicken broth or vegetable broth are both great options because they add a lot more flavor than simply using water.
    • Cream cheese - This makes the soup wonderfully creamy! Alternatively, using coconut milk would be a great option too for both creaminess and flavor. If substituting coconut milk, a little lime juice would pair nicely.
    • Chipotle peppers in adobo sauce - Check the link if you don't know what these are. They are typically found in the Mexican food aisle. Alternatively, you can use crushed red pepper flakes as well. If you crave some sweetness to balance the heat, add red bell peppers to your spicy chicken soup. Other ways to adjust the spice level is to add sriracha sauce, or your favorite hot sauce.
    • Egg noodles - I personally prefer wide egg noodles or curly egg noodles, but you can get your favorite style.
    • Salt - If you use unsalted chicken stock you will need to be very liberal with the salt, if you use salted stock, you may not need any, but sometimes I find using only salted stock can make the soup too salty.
    Bowl of chicken noodle soup showing ingredients.

    How to make it

    Grab a large pot or Dutch oven and set it over medium heat and add your chicken thighs, skin side down. You want to crisp the skin until enough fat renders out to coat the bottom of the pot, this will be approximately three tablespoons of chicken fat.

    Remove the chicken from the pot and set it aside (it is ok if it is not fully cooked through yet). Add the carrots to the pot and saute in the rendered chicken fat for two minutes, then add the chopped onions. Cook until the onions are tender, then add minced garlic and cook an additional minute.

    Add the chipotle peppers and your chicken stock, scraping the bottom of the pot to ensure any cooked-on bits are incorporated into the liquid. Once the stock has heated in the soup, temper the cream cheese, adding the stock a few splashes at a time to the cream cheese while stirring. Then add into the pot.

    Remove the skin from the chicken and add the meat to the pot. Let everything simmer uncovered for 30 minutes. This should be long enough to make the chicken tender enough to separate from the bone. Remove the chicken and let cool prior to doing this and add the noodles at the same time.

    Shred chicken while the noodles cook, then return the shredded meat to the pot and serve.

    Close up of spicy chicken soup from above.

    Making this Recipe in Advance

    The biggest problem with making any type of chicken noodle soup in advance is the noodles will soak up additional moisture and get soggy when not eaten right away. If this isn't a concern to you, then yes, you can make this a few days in advance and store it in the refrigerator, or you can freeze it for longer-term storage. Making soup in advance typically improves the flavor the next day because the ingredients meld together.

    Alternatively, you can make the soup without the noodles and add them prior to serving. Just bring the soup back to a simmer and cook the noodles in the broth long enough to become tender.

    Any leftover soup should be stored in an airtight container in the refrigerator and enjoyed within five days.

    Spicy Chicken Noodle Soup recipe

    Spicy Chicken Noodle Soup

    Loaded with chipotle peppers, tender chicken, and hearty chunks of vegetables, this spicy chicken noodle soup will warm your soul.
    5 from 3 votes
    Print Pin Rate Save Saved
    Course: Soup
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 616kcal
    Author: Fox Valley Foodie

    Equipment

    • Large pot

    Ingredients

    • 2 pounds bone-in chicken thighs (with skin)
    • 1 cup carrots (sliced ¼" thick)
    • 1 medium onion (chopped)
    • 2 garlic cloves (minced)
    • 2 tablespoons chopped chipotle peppers in adobo sauce
    • 8 cups unsalted chicken stock
    • 8 ounces cream cheese
    • 4 ounces egg noodles
    • salt to taste

    Instructions

    • Heat a large soup pot on the stovetop over medium heat then add chicken thighs, skin side down. Let the skin brown, until enough fat renders out to coat the bottom of the pot. This will be approximately three tablespoons of fat.
    • Remove the chicken pieces and set aside on a plate, leaving the rendered fat in the pot.
    • Add carrots to the pot and let saute for two minutes, then add chopped onions. Cook until onions are tender, stirring occassionally, then add garlic and cook for an additional minute.
    • Add chipotle peppers to the pot along with the chicken stock, scrapping the bottom of the pot to loosen any burnt on bits so they can incorporate into the liquid. Then return chicken to the pot, removing and discarding the skin.
    • Once the stock has heated in the pot, ladle a couple of spoonfuls at a time and stir into the cream cheese to temper it. Continue to repeat until the cream cheese is a warm creamy liquid, then add into the soup pot.
    • Let the soup simmer uncovered for thirty minutes, then remove the cooked chicken, setting it aside on a plate to cool.
    • Add the egg noodles to the soup and simmer until they are tender. While the noodles cook, separate the chicken meat from the bone, shred, and return the meat to the pot, discarding the chicken bones.
    • Taste soup for salt, adjust as needed, and serve.

    Notes

    When using unsalted stock you can expect to use a couple of big pinches of salt when finishing the soup.
    Optional: You can garnish with fresh parsley or green onions.

    Nutritional Information

    Calories: 616kcal | Carbohydrates: 31g | Protein: 34g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 193mg | Sodium: 697mg | Potassium: 793mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4193IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 2mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    More Chicken Soups

    • Chicken Coconut Curry Noodle Soup
      Chicken Coconut Curry Noodle Soup
    • Creamy Chicken Noodle Soup recipe
      Creamy Chicken Noodle Soup
    • Jambalaya Soup recipe
      Jambalaya Soup
    • Crock Pot Chicken Queso Chili
      Slow Cooker Chicken Queso Chili

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    Reader Interactions

    Comments

    1. Berta Anne

      August 19, 2021 at 3:58 pm

      5 stars
      Hello, Thank You for the, Skin&Bones!
      I have been making Chicken soup for 60+ years. Through the years I become more frustrated trying to find, good quality poultry and meats, intact. Skin bones and some fats are so important to creating a truly delicious meal. Thank goodness I can still find a butcher willing to carry/cut these items as I continue to make soups and stews by the gallon. I simply do not know how to make smaller batches.
      Financial note..Sad to say, I literally had to give up other food treats to pay for the Skin Bones And Fats.
      And to think..they actually change you more for removing some of the best parts!

      Reply
    2. Candy

      January 26, 2021 at 1:05 pm

      This spicy chicken soup is excellent. I used udon noodles cooked separately and put into bowls before ladling the hot soup over them. It's a delicious soup

      Reply
    5 from 3 votes (2 ratings without comment)

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