This soup is very delicious, however I did not find it very spicy. I used 1 1/2 teaspoons of red pepper flakes, but that only created a very minor spice to it. So next time I will increase the amount of red pepper to make it a tad more spicy and fit the name better.
Spicy Chicken Noodle Soup
Ingredients:
- 2 large boneless skinless chicken breasts, cooked and shredded
- 2-4 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup carrots, chopped
- 3/4 cup celery, chopped
- 2 cloves garlic, minced
- 1-2 teaspoons crushed red pepper
- 1 teaspoon ground ginger
- 8-10 cups low sodium chicken broth
- 1/4 cup milk or cream
- 16 ounce wide egg noodle
- black pepper to taste
Directions:
- In a large pot bring 8 cups of chicken broth to a boil.
- Add in the carrots and celery. Reduce heat and simmer until vegetables are almost tender.
- While waiting for broth to boil, add 2 tablespoons olive oil to a large skillet and heat over medium high heat.
- Add shredded chicken and stir constantly until lightly browned about 1-2 minutes.
- Reduce heat to medium and stir in onions and garlic. Cook for 3-4 minutes, stirring constantly. Add more olive oil if things start to stick.
- Stir in red pepper and ginger. Stir and cook for another 1-2 minutes. Remove from heat.
- When carrots and celery are almost tender, stir in chicken mixture, milk or cream and egg noodles. Add in more chicken broth if needed.
- Continue to simmer until vegetables are tender and noodles are cooked.
- Season with black pepper.
Serves: 8
Calories: 232
Total Fat: 6.6g
Saturated: 1.5g
Polyunsaturated: 0.4g
Monounsaturated: 2.8g
Trans: 0g
Cholesterol: 37.8mg
Sodium:300.1 mg
Potassium: 118.2mg
Total Carbs: 25.3g
Dietary Fiber: 1.9g
Sugars: 2.6g
Protein: 18.9g
Vitamin A: 40.6%
Vitamin C: 7.6%
Calcium: 3.3%
Iron: 7.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Sweet Treats & More.
