Peppery Chicken Noodle Soup Recipe | Spicy Comfort Food Dinner
"This peppery chicken noodle soup recipe is hearty, flavorful, and packed with a spicy kick. Made with tender chicken, fresh veggies, and noodles, it’s the ultimate comfort food for chilly nights or family dinners."
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or ladle
- Cutting board & knife
- Measuring cups & spoons
Ingredients
- 1 lb cooked chicken (shredded or rotisserie)
- 8 cups chicken broth (reduced-sodium preferred)
- 2 cups egg noodles (or rice noodles/gluten-free pasta)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2–3 tsp freshly ground black pepper (adjust to taste)
- 1 tsp salt (or to taste)
- Optional flavor boosters: thyme, rosemary, ginger
- Garnish: fresh parsley, lemon wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté until softened.
- Pour in chicken broth and bring to a gentle simmer. Add shredded chicken.
- Stir in noodles and cook until tender (about 8–10 minutes).
- Season generously with freshly ground black pepper and salt. Taste and adjust seasoning.
- Garnish with parsley or a squeeze of lemon before serving.
- Expert tip: Add pepper at different stages—during simmering and just before serving—for layered flavor.
Notes
- Storage: Refrigerate in airtight container for 3–4 days. Freeze broth separately from noodles.
- Reheating: Warm gently on stovetop; add noodles fresh to avoid sogginess.
- Variations: Try creamy versions with coconut milk, spicy versions with chili flakes, or Asian-inspired with ginger and soy.
- Tip: Taste broth before serving to balance pepper and aromatics.