Oh so spicy chicken noodle soup
I started experimenting with my chicken soup and came up with this spicy recipe. It's great on a cold day or when you're sick and congested.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 10
spicy
noodle
soup
chicken
american
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- salt and pepper to taste
- 1/2 onion
- 3 cups chicken broth
- 1 tsp garlic minced
- 6 cups water
- 3 boneles skinless chicken tenderloins (up to 4)
- 4 chicken boullion
- 2 tsp ground red pepper or cayenne pepper
- 1 dash oregeno
- 1 cup corn fresh or frozen
- 2 potatoes peeled, sliced thin or cubed
- 1 9-oz package angel hair pasta
- Carbohydrate 13.104722875 g
- Cholesterol 43.108 mg
- Fat 1.510392625 g
- Fiber 1.79747503628731 g
- Protein 19.0559715 g
- Saturated Fat 0.36918745 g
- Serving Size 1 1 Serving (443g)
- Sodium 480.9547375 mg
- Sugar 11.3072478387127 g
- Trans Fat 0.301798425 g
- Calories 144 calories
Boil your chicken in the broth until tender and fully cooked. Not much fat should rise from this. Remove chicken from broth and set to the side. Add water, boullion, vegetables, and spices to broth. Leave on med to med-hi for 20-30 min. While the vegetables are cooking, cut chicken to your preference (I like to just break it apart) and add back to soup. Once vegetables are soft, add pasta to soup to cook for about 10 min. You can serve immediately or refrigerate overnight for full flavor.
