Kickin' Chicken Noodle Soup

A single-pot chicken noodle soup that's soothing with a bit of a kick!

A timeless dish with a distinctive twist, offering savory, spicy flavors and comforting warmth.

This spicy chicken noodle soup is perfect for freezing, ready to satisfy your craving for a comforting and fiery meal. It's suitable for family dinners, as an appetizer or main dish at a dinner party, a comforting option when you're feeling under the weather, or simply to enjoy at any time. With its savory, and spicy flavors, it feels like a warm embrace. A classic dish with a unique twist.

Kickin' Chicken Noodle Soup - Makes 12 servings!

Ingredient List:

• 1 pound of carrots

• 1 bunch of celery

• 1 head of garlic

• 1 pound of  boneless skinless chicken thighs or skinless chicken breast

• 1 bunch of parsley

• 1 large yellow onion

• Olive Oil

• Salt

• Black Pepper

• Smoked Paprika

• Cayenne Pepper (optional for that kick!)

• Garlic Powder

• Onion Powder

• Chicken Bouillon Powder

• Sugar

• Oregano

• Italian Seasoning

• Water

• Wide Egg Noodles

Vegetable prep:

1. Wash and dry the carrots with a paper towel, peel them, and cut off the tops. Chop the carrots into small to medium pieces.

2. Wash and dry the celery with a paper towel. Cut the celery into small pieces.

3. Wash and dry the parsley, patting it gently with a paper towel. Roughly chop the parsley leaves, removing the stems.

4. Peel the onion and remove the top, then finely dice it.

5. Peel a garlic head and roughly chop the cloves.

Preparing the chicken:

1. Trim any fatty parts from your chicken thighs or breasts.

2. Dice the chicken into small to medium cubes. The sizes don't need to be uniform!

3. Place your chicken in a bowl!Now, let's add the spices!

4. 2 tablespoons of salt

5. 1 tablespoon of black pepper

6. 1 teaspoon of cayenne pepper (optional for the kick!)

7. 1 teaspoon of garlic powder

8. 1 teaspoon of onion powder

9. 4 tablespoons of olive oil

10. Mix everything thoroughly!

Prepping your broth:

I prefer making my own spice blend for the broth; that way, I can control how I want my soup to taste.

1. Grab a medium size bowl to hold all of your spices.

2. 4 tablespoons of chicken bouillon powder

3. 3 tablespoons of smoked paprika

4. 1 tablespoon of paprika

5. 3 tablespoons of garlic powder

6. 2 tablespoons of onion powder

7. 2 tablespoons of oregano

8. 1 tablespoon of italian seasoning

9. 2 tablespoons of salt

10. 2 tablespoons of black pepper

11. 2 tablespoons of cayenne pepper (optional this is for the kick)

12. Whisk your spices together

13. Slowly whisk in 2 cups of warm water, whisk thoroughly to ensure there are no clumps. 

Time To Cook:

1. Take a large pot and place it on the stove.

2. Pour enough olive oil to cover the pot's bottom.

3. Heat it to medium and cover the pot to speed up the process. Heating times may differ based on your altitude. A reliable method to check if the pot is hot is to use the end of a wooden spoon. Insert the spoon's end into the oil; if bubbles form around it, the oil is sufficiently hot. If not, the pot isn't hot enough. (Learn more about this technique here.)

4. When the pot is hot, add your diced onions. Stir to evenly distribute them at the pot's bottom. Once evenly spread, stop stirring and let them cook. Monitor the onions to prevent burning. When they start to become translucent, move them from the center to the sides.

5. Place your chicken in the center. Allow it to begin cooking, stirring occasionally. It's fine if the onions and chicken mix. Ensure the chicken cooks thoroughly on all sides.

6. Stir everything and create space in the center for the garlic. Let the garlic brown.

7. When the garlic starts turning brown, add your celery. Celery has a high water content. Cover the pot with the lid, and leave it for 5 minutes. This will allow the celery to cook and release any water content. This will create steam.

8. After 5 minutes, add the carrots and parsley, and cover the pot. The lid will retain moisture and create steam. Leave the pot for 15 minutes, checking every 5 minutes.

9. After 15 minutes, pour in your broth blend.

10. Add 12 more cups of warm water.

11. Cover the pot, increase the heat, and bring to a simmer.

12. Let the soup simmer until the carrots reach your desired tenderness.

13. Once the carrots reach your desired tenderness, add the wide egg pasta and simmer for an additional 5-7 minutes.

14. After 5-7 minutes, serve and enjoy!

Freezing!

Let your soup cool down completely before freezing. When the soup has cooled down, grab your desired freezer containers and add in your soup. Do not overfill the containers because the soup will expand!