Spicy Chicken and Noodle Soup

Spicy Chicken and Noodle SoupThis chicken and noodle soup is a complete meal in itself and is an ideal breakfast serving. Though I've used regular instant noodles for this recipe, you're free to use your favorite noodle variety. Few veggies can also be added to this soup to increase both the taste and the number of servings. My kids love this soup to the core due to inclusion of instant noodles. It's quite spicy yet equally flavorful and addictive. The vegan version of this soup tastes equally good. Instead of serving it when piping hot, present the bowl when the soup is just hot. It's up to you how big chicken pieces you want to leave in the soup. Without any delay, let's quickly make this nutritious, fulfilling, and delicious soup for our loved ones.

Spicy Chicken and Noodle Soup
Spicy Chicken and Noodle Soup

Spicy Chicken and Noodle Soup

Savor this scrumptious and wholesome soup preparation which includes both boneless chicken and instant noodles simmered in a flavorful chicken broth base.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 6 to 8 bowls
Nutrition: (per serving)
Calories: 248 calories
Fat: 11 grams
Carbohydrates: 17 grams
Sodium: 556 milligrams
Protein: 17 grams
Sugar: 1 gram

  • 2 chicken breasts (cut into slices)
  • 3 packets instant noodles (250 gm approx.)
  • 10 cups chicken broth
  • 2 tsp dark soy sauce
  • 2 garlic cloves paste
  • 1 tsp red onion paste
  • freshly ground black pepper to taste
  • 2 tsp canola oil
  • 2 tsp lime juice
  • kosher salt to taste
  • few Thai basil leaves (for garnish)
  • dried red chili flakes (for garnish)


  1. Heat canola oil in a large cooking pot on a medium flame.
  2. Add garlic paste and red onion paste to the pot.
  3. Stir fry for a minute and add chicken pieces to the pot.
  4. Stir fry for 3 to 4 minutes.
  5. Add chicken broth to the pot with dark soy sauce.
  6. Simmer for about 12 to 15 minutes.
  7. Add instant noodles to the pot.
  8. Stir for about a minute and add lime juice to the pot.
  9. Finally, season with black pepper and kosher salt and cook for another 4 minutes.
  10. Garnish with Thai basil leaves and red chili flakes.
  11. Serve hot.