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Prep 45 minutes
Total 6 hours
Serves
US | Metric
Ingredients
  • 6 Carrots
  • 3 Red onions
  • 6 Celery sticks
  • 6 Garlic cloves
  • 200 g Closed cup mushrooms
  • 1 Bunch of spring onions
  • 1 Heaped tablespoon Miso paste
  • 1 tbsp Sriracha sauce
  • 1 tsp Dried thyme
  • 2 tbsps Dark soy sauce
  • 1 tbsp Minced ginger
  • 1 Cooked whole chicken
  • 1 Chicken stock melt
  • 1 tsp White pepper
  • 1 Fresh chilli
  • 1 Handful fresh coriander
  • 100 g Dried egg noodles
  • 1 tbsp Dried chilli flakes
Spicy chicken noodle soup Spicy chicken noodle soup
Spicy chicken noodle soup

Think ramen style - this dish really does warm the soul. It is tasty, cheap and seriously good. Although with all the simmering, this dish takes a while to make, it’s one of the nicest soups I have made to date. You can make it as spicy as you like, but it really is my new go to on a cold evening. The sprinkle of fresh coriander and spring onions at the end bring this dish to life and give it that little bit of freshness. I make a big batch of this and freeze some too!


  1. So first things first, you really don’t have to make a proper chicken stock if you don’t want to, or haven’t got the time, but this soup is elevated by making your own! (If you don’t want to make it from scratch, just add in your stock melt, miso paste, sriracha and soy then follow the rest of the steps.)
  2. Add to a large pot - 2 whole carrots, 1 halved red onion, 6 cloves of garlic (please don’t feel the need to peel any of the veggies - we will be removing them later), 2 whole spring onions, 2 sticks of celery, 1 heaped tablespoon of miso paste, 1 tsp thyme, 1 tbsp sriracha sauce, 2 tbsps dark soy sauce, 1 tbsp minced ginger and the carcass of a cooked whole chicken. 
  3. Cover the carcass and the veggies in boiling water and simmer for a good 4-6 hours. The longer this simmers, the better the stock will be. 
  4. I like to add a chicken stock melt to my stock at this stage as this not only enhances the flavour, but it gives it that little bit of saltiness without overpowering it. Add this along with a teaspoon white pepper and stir in. Once stirred, drain the stock and ensure all of the bones and veggies are removed. Discard of these. 
  5. Add your stock back into the pot and set aside. 
  6. Dice 2 peeled carrots, 4 sticks of celery and two red onions. Add these to a frying pan with a little oil (any oil is fine, I use a light spray) and start to soften. Next, finely slice 200g closed cup mushrooms and add these to the veggies and sweat these down too. 
  7. Once your veggies have softened, add these back into your stock along with some sliced fresh chillies and the dark meat from your chicken carcass used earlier. Save the white meat for another meal! 
  8. Get the stock back on to simmer (you can add in some boiling water too if you want to make the soup go further. I do this but adding slowly so it doesn’t end up too thin) and add in a tablespoon of dried chilli flakes. This is totally optional - if you want a good kick, add this in. If you like a little heat, leave this out as the sriracha might be enough. Taste the stock and see if you need a bit more of a kick, or more soy/sriracha. I find this is down to taste. 
  9. After around another 10 minutes of simmering, add in 100g dried egg noodles - make sure they are broken up into small pieces. 
  10. Leave for another 5 minutes then serve with a garnish of fresh coriander, chilli flakes and sliced spring onion. This really is a heart warming soup! Enjoy! 


Spicy chicken noodle soup Spicy chicken noodle soup
Spicy chicken noodle soup

Think ramen style - this dish really does warm the soul. It is tasty, cheap and seriously good. Although with all the simmering, this dish takes a while to make, it’s one of the nicest soups I have made to date. You can make it as spicy as you like, but it really is my new go to on a cold evening. The sprinkle of fresh coriander and spring onions at the end bring this dish to life and give it that little bit of freshness. I make a big batch of this and freeze some too!

favorite
print
like
Prep 45 minutes
Total 6 hours
Serves
US | Metric
Ingredients
  • 6 Carrots
  • 3 Red onions
  • 6 Celery sticks
  • 6 Garlic cloves
  • 200 g Closed cup mushrooms
  • 1 Bunch of spring onions
  • 1 Heaped tablespoon Miso paste
  • 1 tbsp Sriracha sauce
  • 1 tsp Dried thyme
  • 2 tbsps Dark soy sauce
  • 1 tbsp Minced ginger
  • 1 Cooked whole chicken
  • 1 Chicken stock melt
  • 1 tsp White pepper
  • 1 Fresh chilli
  • 1 Handful fresh coriander
  • 100 g Dried egg noodles
  • 1 tbsp Dried chilli flakes
  1. So first things first, you really don’t have to make a proper chicken stock if you don’t want to, or haven’t got the time, but this soup is elevated by making your own! (If you don’t want to make it from scratch, just add in your stock melt, miso paste, sriracha and soy then follow the rest of the steps.)
  2. Add to a large pot - 2 whole carrots, 1 halved red onion, 6 cloves of garlic (please don’t feel the need to peel any of the veggies - we will be removing them later), 2 whole spring onions, 2 sticks of celery, 1 heaped tablespoon of miso paste, 1 tsp thyme, 1 tbsp sriracha sauce, 2 tbsps dark soy sauce, 1 tbsp minced ginger and the carcass of a cooked whole chicken. 
  3. Cover the carcass and the veggies in boiling water and simmer for a good 4-6 hours. The longer this simmers, the better the stock will be. 
  4. I like to add a chicken stock melt to my stock at this stage as this not only enhances the flavour, but it gives it that little bit of saltiness without overpowering it. Add this along with a teaspoon white pepper and stir in. Once stirred, drain the stock and ensure all of the bones and veggies are removed. Discard of these. 
  5. Add your stock back into the pot and set aside. 
  6. Dice 2 peeled carrots, 4 sticks of celery and two red onions. Add these to a frying pan with a little oil (any oil is fine, I use a light spray) and start to soften. Next, finely slice 200g closed cup mushrooms and add these to the veggies and sweat these down too. 
  7. Once your veggies have softened, add these back into your stock along with some sliced fresh chillies and the dark meat from your chicken carcass used earlier. Save the white meat for another meal! 
  8. Get the stock back on to simmer (you can add in some boiling water too if you want to make the soup go further. I do this but adding slowly so it doesn’t end up too thin) and add in a tablespoon of dried chilli flakes. This is totally optional - if you want a good kick, add this in. If you like a little heat, leave this out as the sriracha might be enough. Taste the stock and see if you need a bit more of a kick, or more soy/sriracha. I find this is down to taste. 
  9. After around another 10 minutes of simmering, add in 100g dried egg noodles - make sure they are broken up into small pieces. 
  10. Leave for another 5 minutes then serve with a garnish of fresh coriander, chilli flakes and sliced spring onion. This really is a heart warming soup! Enjoy!