Spicy Chicken Noodle Soup
Spicy chicken noodle soup with leftover chicken is fantastic! Adjust the heat level, pack with vegetables for this cheap healthy soup.
Servings: 8
Equipment
- 1 stock pot
Ingredients
- 1 tsp olive oil
- 1.5 tsp red pepper flakes
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 3 c chicken precooked and diced
- 1 large leek diced
- 2 tbsp soy sauce
- 1 c peas frozen
- 1 2/3 c coconut milk
- 5 c chicken broth
- 2 c egg noodles
Instructions
- In a large cooking pot, add olive oil and red pepper flakes. Heat to medium until the oil starts to sizzle. Stir in leeks, garlic and cook for 2 more minutes.
- Pour in chicken broth and coconut milk. Then soy sauce, minced ginger and frozen peas (and frozen carrot bits works too).
- Dice precooked chicken (or drain a large can of cooked chicken) and add that in to your pot. Stir contents. When bubbling pour in your noodles. Allow to simmer for about 15 minutes until veggies and noodles are tender to your liking.
- Taste, adjust seasonings if you think it needs a bit more salt and pepper and serve.
Video
Nutrition
Serving: 2oz | Calories: 259kcal | Carbohydrates: 13g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 43mg | Sodium: 843mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 3mg