Spicy Chicken Noodle Soup

When my husband is sick, he craves spicy foods. Since he now has a pretty nasty cold, I looked up a quick, spicy soup to help speed his healing. I found this little recipe and it fit the bill perfectly.

Spicy Chicken Noodle Soup
Recipe courtesy of Group Recipes

  • 4 boneless/skinless chicken breasts (about 2 lbs.) - I used chicken tenderloins
  • 2 TB. olive or vegetable oil
  • 2 medium onions, minced - I used half of one onion
  • 4 garlic cloves, minced
  • 1/2 - 1 1/2 tsp. cayenne pepper - I used 1 tsp. (Paul said it was very spicy)
  • 1 tsp. powdered ginger
  • 8 Cups broth, chicken or vegetable
  • 3/4 lb. extra wide egg noodles - I used arancini di pepe, tiny pasta
  • 2 scallions, chopped
  • Cut the chicken meat into 3/4" cubes.
  • In a large, heavy pot or soup kettle, heat the oil over medium-high heat. When the oil is hot, add the chicken, and then cook for 4-5 minutes, stirring regularly.
  • Add the onion and garlic. Don't be too concerned about things sticking and even burning just a bit on the bottom of the kettle; this is what gives the soup its flavor.
  • When everything starts to brown up, about 5 more minutes, add the Cayenne pepper and Ginger. Adding the full amount of Cayenne pepper will make the soup fairly hot.
  • Stir constantly for about a minute, then add the broth.
  • Let everything come to a slow boil and then reduce the heat to low, cover, simmer for at least 20 minutes.
  • In the meantime, bring a separate pot of water for the noodles to a boil, add noodles and cook for 1 minute less than the recommended cooking time on the bag.
  • Drain the noodles and add to the pot of soup, turn off the soup, let stand 5 minutes and serve.
  • Top each bowl with a sprinkling of chopped scallions.

1 comment:

Jessica Segarra said...

MMMM This soup looks delicious!


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