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Spicy Chicken Noodle Soup

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups egg noodles
  • Salt and pepper to taste
  • Fresh cilantro for garnish

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Spicy Chicken Noodle Soup

Created by: Howcan Team

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups egg noodles
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  • Stir in 1 teaspoon of ground cayenne pepper, 1 teaspoon of paprika, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of red pepper flakes, and cook for 1-2 minutes to toast the spices.
  • Pour in 8 cups of chicken broth and bring to a boil.
  • Add 2 cups of shredded cooked chicken, sliced carrots, and sliced celery to the pot.
  • Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
  • Stir in 2 cups of egg noodles and cook for an additional 8-10 minutes, or until the noodles are al dente.
  • Season with salt and pepper to taste.
  • Ladle the spicy chicken noodle soup into bowls and garnish with fresh cilantro before serving.
SoupMain Course
American

Chicken Noodle Soup with a spicy kick has a fiery history that dates back to ancient Asia. This zesty twist on the classic comfort food is believed to have originated in Sichuan, China, where bold flavors and fiery spices reign supreme. Renowned chefs like Chef Wang Gang have elevated this dish to new heights, infusing it with Sichuan peppercorns and chili oil for an unforgettable taste sensation. In the bustling streets of Chengdu, you can find the best version of this fiery soup, where locals swear by the perfect balance of heat and savory goodness. To nail this dish, it's crucial to master the art of creating a rich, spicy broth and using the freshest noodles and tender chicken. Whether you're a spice enthusiast or a culinary adventurer, this spicy Chicken Noodle Soup is a must-try for those craving a flavor-packed journey.

45 min

|

6

|

320 calories

Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  • Stir in 1 teaspoon of ground cayenne pepper, 1 teaspoon of paprika, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of red pepper flakes, and cook for 1-2 minutes to toast the spices.
  • Pour in 8 cups of chicken broth and bring to a boil.
  • Add 2 cups of shredded cooked chicken, sliced carrots, and sliced celery to the pot.
  • Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
  • Stir in 2 cups of egg noodles and cook for an additional 8-10 minutes, or until the noodles are al dente.
  • Season with salt and pepper to taste.
  • Ladle the spicy chicken noodle soup into bowls and garnish with fresh cilantro before serving.
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