Spicy Chicken Noodle Soup
A hearty and invigorating soup featuring tender chicken, savory broth, vibrant vegetables, and a spicy kick from gochujang.
Ingredients
Main Ingredients
- 12-16 oz boneless, skinless chicken breast (or substitute chicken thigh)
- 1/2 large white or yellow onion, diced (about 1 cup)
- 3 tbsp gochujang (adjust more or less for heat)
- 1 tbsp freshly minced garlic
- 4 cups chicken stock
- 1 cup carrots, sliced into ~1/3 inch thick pieces
- 8 oz dried egg noodles or pasta
- 3 green onions thinly sliced (green parts only)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp soy sauce
- 2 cups water
Instructions
Preparation
- Cover the chicken with plastic wrap and gently pound it to an even thickness. Season lightly with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat and sear the chicken for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same pot, add diced onion and butter, cooking until onions are translucent (about 5 minutes).
- Add minced garlic, cooking for about one minute until fragrant.
- Stir in gochujang and cook for another minute.
- Pour in the chicken stock and water, then add soy sauce. Mix well.
- Return the seared chicken and sliced carrots back into the pot. Simmer for about 15 minutes.
- After simmering, remove the chicken and raise the heat to bring the soup to a boil.
- Add dried egg noodles, cooking according to package instructions (about 5-7 minutes).
- Once cooked, shred the chicken using two forks and return to the soup.
- Serve immediately garnished with sliced green onions.
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Notes
For added customization, serve with side condiments like extra gochujang, chili flakes, or lime wedges.