The Best Spicy Chicken Noodle Soup
There is something about chicken noodle soup. It’s heart warming, soul comforting, and belly easing. In the fall of 2019, I got a wicked cold and did not want to cook anything for my meal prep. Instead of not cooking, I opted for chicken noodle soup. This soup has easily become one of my favorite meals I make. It’s hearty, spicy, delightful to eat, and truly quite easy!
Begin by dicing five medium carrots and four celery stalks. In a medium to large stock pot, add a tablespoon of avocado oil and bring to medium heat. Sauté veg for 3-5 minutes. Add two quarts of chicken broth and bring to a boil. Once boiling, add one pound of boneless chicken breasts. Reduce to medium heat. After about 15-20 minutes, once chicken is cooked, remove chicken breasts and shred using two forks. Add chicken back to broth and return to boiling. Add three to four cups (about one bag) or gluten free pasta—I typically use Trader Joe’s Brown Rice pasta. Reduce to medium heat, stirring occasionally for 5-7 minutes. Add one teaspoon salt, one teaspoon pepper, one and a half tablespoons Old Bay Seasoning, and a half teaspoon oregano. (For even spicer, add paprika and chili flakes)
Once pasta is cooked al dente turn off heat. The pasta will continue to absorb the chicken broth, so no need to cook until super soft. This soup is delicious served straight out of the pot, but can also be used for meal preps.
The Best Spicy Chicken Noodle Soup
Gluten Free/Dairy Free
Makes approximately 4-6 servings
Ingredients:
5 medium carrots
4 celery stalks
1 tbsp avocado oil
2 qts chicken broth
1 lb boneless chicken breasts
3-4 cups (one bag) gluten free pasta
1 tsp salt
1 tsp pepper
1 1/2 tbsp Old Bay Seasoning
1/2 tsp oregano
Optional: 1/2 tsp chili pepper flakes and 1/2 tsp paprika for more spice
Directions:
Dice carrots and celery.
In a large stock pot, add avocado oil and bring to medium heat. Add diced veg and sauté for 3-5 minutes.
Add chicken broth to stock pot and bring to boil.
Once boiling, add chicken breasts. Reduce to medium heat.
After about 15-20 minutes, once chicken is cooked, remove chicken breasts and shred using two forks.
Add shredded chicken back to broth and return to boiling.
Add gluten free pasta to boiling broth. Reduce to medium heat.
Add spices.
Once pasta is cooked al dente (about 5-7 minutes) turn off heat. The pasta will continue to absorb the chicken broth, so no need to cook until super soft.
Delicious served straight out of the pot, but can also be used for meal preps. Highly recommend topping with avocado!
Feel better!