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Spicy Chicken Noodle Soup

Spicy chicken noodle soup is a tasty twist on a popular classic. Made with chicken breasts, egg noodles and a spicy, flavorful broth, it’s a lean and comforting soup, perfect to soothe your body and mind.
Prep Time5 mins
Cook Time30 mins
Course: Dinner, lunch, Main Course, Soup
Cuisine: American
Keyword: carrots, chicken, chili, dairy free, egg free, miso paste, noodles, nut free, soy free
Servings: 4
Calories: 315kcal
Author: Tonje
Cost: Cheap


  • 4 chicken thigh fillets (or small chicken breast fillets)
  • 4 packs egg noodles (250 g)
  • 2 cups sliced carrots (5-6 medium carrots)
  • 10 cups water
  • 4 chicken stock cubes
  • 2 red chilies
  • 3 garlic cloves
  • 2 teaspoon ginger paste
  • 1 teaspoon miso paste
  • 1 teaspoon olive oil


  • Finely mince the garlic, and slice the chili. Heat up the olive oil in a pot on medium to high heat. Add the garlic and chili, and sauce for a minute. Then, add the ginger paste, miso paste and carrots. Saute for another minute while stirring.
  • Add the water + chicken stock cubes, or chicken broth, to the pot, along with the chicken fillets. Place the lid on top, and leave the soup to cook for about 20 minutes, or until the chicken has cooked through.
  • Use two forks to shred the chicken. Add the noodles to the pot, and leave the soup to cook for 3-5 more minutes, or until the noodles are tender.
  • Add salt and pepper to taste, and serve the soup immediately while it’s still hot.


Top tips

Here are my best tips to make the perfect spicy chicken and noodle soup:
  • Avoid cooking the soup for too long, or you risk mushy veg and dry chicken.
  • Always ensure that the chicken has cooked through before you remove it from the heat. If in doubt, you can sure a meat thermometer. Chicken is cooked when it has reached an internal temperature of 165 °F / 74 °C.


Leftover spicy chicken noodle soup can be stored in a refrigerator for up to 2 days. Keep in mind that the noodles will keep absorbing the liquid while it’s stored, so you might want to add more liquid when you reheat the leftovers.
This soup is also excellent for freezing! Freeze the soup for up to 6 months, and thaw it in a refrigerator overnight before reheating and serving it.


Calories: 315kcal | Carbohydrates: 11g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 1175mg | Potassium: 530mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10994IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 1mg