Sriracha Chicken Noodle Soup
A spicy comfort soup with a clean broth and minimal prep
Servings: 4
Calories: 422kcal
Ingredients
- 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
Instructions
- Boil the chicken stock in a soup pot.6 cups chicken stock
- Add the shredded chicken, celery, onion, and carrot, and oregano. Cover and continue to boil in low heat for 25 minutes.2 cups shredded rotisserie chicken, 2 stalks celery, 1 medium carrots, 1 medium yellow onion, 1 teaspoon dried oregano flakes
- Add the egg noodles and Sriracha sauce. Stir. Cook for 8 to 10 minutes.1 ½ cups wide egg noodles, 2 ½ tablespoons Sriracha sauce
- Sprinkle salt and ground black pepper to taste.Salt and pepper to taste
- Serve.
Notes
- Rotisserie chicken saves time. You don’t need to boil raw chicken separately or season it in advance. Pull the meat apart using your hands or forks, and remove any large pieces of skin or cartilage before adding it to the pot.
- Don't overcook the noodles. Wide egg noodles cook fast, and leaving them too long in the hot broth will make them too soft. If you plan to reheat leftovers, cook the noodles a minute short of fully done.
- Use caution with Sriracha amounts. The heat level varies depending on the brand. Always start with 2 tablespoons and taste before adding the extra half. If you're cooking for someone with lower spice tolerance, split the soup before adding Sriracha.
Nutrition
Serving: 5g | Calories: 422kcal | Carbohydrates: 27g | Protein: 44g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 1156mg | Potassium: 525mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2598IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg