Chicken noodle soup helps me to feel warm during cold days. There is also something about it that makes me feel relaxed and comfortable. Sometimes I add red pepper flakes or cayenne pepper powder to my soup to give it a little bit of spicy flavor. There are times when I want it spicier so I made Sriracha Chicken Noodle Soup instead.
This spicy chicken noodle soup is quicker to cook because it only uses one cooking method. All the ingredients all go in the pot to boil. The recipe does not require the ingredients to be sautéed so butter or oil is not needed.
I usually prepare this for lunch on a frigid day. I think that it is effective enough to make me feel warm and keep it that way for the next hour or two. Sometimes, I even add more Sriracha hot sauce to my bowl to make my soup super spicy.
Keep yourself warm and comfy this winter by having some Sriracha Chicken Noodle Soup.
Sriracha Chicken Noodle Soup
- 2 cups shredded rotisserie chicken
- 6 cups chicken stock
- 2 stalks celery chopped
- 1 medium carrots chopped
- 1 teaspoon dried oregano flakes
- 1 medium yellow onion chopped
- 1 ½ cups wide egg noodles
- 2 ½ tablespoons Sriracha sauce
- Salt and pepper to taste
- Boil the chicken stock in a soup pot.
- Add the shredded chicken, celery, onion, and carrot, and oregano. Cover and continue to boil in low heat for 25 minutes.
- Add the Egg noodles and Sriracha sauce. Stir. Cook for 8 to 10 minutes.
- Sprinkle salt and ground black pepper to taste.