Description
Indulge in the ultimate comfort food with our flavorful Spicy Chicken Noodle Soup Bowl recipe. Learn how to make this hearty dish with a kick!
Ingredients
- – 2 tablespoons (30 ml) olive oil
- – 1/2 medium white or yellow onion (about 120 g, diced)
- – 2 medium carrots (about 120 g, peeled and sliced)
- – 2 celery ribs (about 120 g, peeled and diced)
- – 1 jalapeno (2-3 tablespoons (38 ml), seeded and chopped)
- – 2 garlic cloves minced
- – 1 teaspoon (5 ml) chili powder
- – 1 teaspoon (5 ml) cumin
- – 1/2 teaspoon (3 ml) oregano
- – 1/4 teaspoon (1 ml) cayenne pepper
- – 8 cups (1920 ml) (1.9 liters) low sodium chicken broth
- – 2 cups (300 g) diced or shredded cooked beef
- – 6 ounces (170 g) egg noodles
- – 1 teaspoon (5 ml) kosher salt or to taste
- – 1/2 teaspoon (3 ml) black pepper or to taste
- – 1 tablespoon (15 ml) hot sauce or to taste
- – cilantro (optional, to serve)
Instructions
- Warm up the olive oil on medium flame in a 3-quart Dutch oven or stockpot. Toss in the diced onions, sliced carrots, diced celery, and chopped jalapeno, and cook for 5-6 minutes until the vegetables have softened.
- Introduce the minced garlic and seasonings, stirring for another 30 seconds.
- Pour in the chicken broth and raise the heat to medium-high until it boils. Add the diced or shredded beef and egg noodles. Lower the heat to medium-low and let it simmer for 10 minutes, or until the beef is thoroughly warmed and the noodles are tender.
- Season with salt and pepper. Adjust the taste with hot sauce and more salt or pepper if needed.
- Optionally, garnish with chopped cilantro before serving.
Notes
- Consider using whole wheat or vegetable-based noodles for a healthier twist.
- Enhance the flavor with smoked paprika alongside chili powder.
- Adjust the heat level by trying different types of hot sauce.
