This Chipotle Chicken Noodle Soup is the perfect blend of smoky, spicy, and comforting flavors, making it a standout option for chilly days when you crave a bowl of warmth and satisfaction. Made with tender chicken thighs poached in a broth infused with dried chipotle peppers, fresh herbs, and aromatics, this soup delivers a hearty depth of vibrant flavors. Egg noodles cooked directly in the broth absorb all the rich flavors, while sautéed vegetables and bold spices like cumin, paprika, and chili powder add layers of texture and complexity.
While chicken noodle soup is a classic comfort food, adding chipotle peppers takes it to another level. Dried chipotle peppers impart a smoky heat that’s both warming and addictive. Combined with tender shredded chicken, perfectly cooked noodles, and a zesty garnish of fresh cilantro and lime, this soup is a balanced and exciting twist on a traditional recipe.
The base of this soup is a homemade broth created by poaching chicken thighs with onion, garlic, chipotle peppers, thyme, oregano, and bay leaf. The broth is lightly seasoned during poaching, allowing the chicken’s and herbs’ natural flavors to shine. Straining the broth after poaching ensures a smooth, clean base that becomes the foundation of this profoundly flavorful dish.
Once the broth is prepared, sautéed garlic, carrots, and celery are sautéed in extra virgin olive oil. Then, a mix of spices brings earthy warmth to the soup. Cumin and paprika provide smokiness, chili powder adds gentle heat, and brown sugar balances everything with sweetness. This combination creates a rich and dynamic broth, perfect for soaking into the egg noodles and shredded chicken.
One of the best features of this recipe is its simplicity. You save time by cooking the egg noodles directly in the soup and infusing the pasta with the smoky, spicy broth. The noodles absorb all the flavors, becoming tender and flavorful while thickening the soup slightly. This one-pot approach makes the recipe efficient and ensures that every element is fully integrated.
This Chipotle Chicken Noodle Soup is versatile enough to serve as a comforting weeknight dinner or a star dish for entertaining friends and family. It’s hearty and healthy, thanks to the balance of smoky spices, fresh vegetables, and a zesty finish from cilantro and lime. The customizable nature of the recipe also allows you to adjust the spice level, add additional vegetables, or experiment with different types of noodles to suit your taste.
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The garnishes elevate the soup even further, adding brightness and freshness to each bowl. A sprinkle of fresh cilantro provides a fresh, herbaceous note that complements the smoky broth, while lime wedges add a tangy citrus burst that cuts through the dish’s richness.
This Chipotle Chicken Noodle Soup is a comforting, bold, and satisfying dish for spice lovers. Whether you’re looking to warm up on a cold day or want a flavorful alternative to traditional chicken noodle soup, this recipe is guaranteed to impress. Its smoky heat, tender chicken, and hearty noodles come together in a dish that’s as nourishing as it is delicious. It’s a bowl of comfort with an exciting twist!
Chipotle Chicken Noodle Soup
4
servings15
minutes45
minutes1
hourThis Chipotle Chicken Noodle Soup is a smoky and spicy twist on the classic, featuring tender chicken, hearty egg noodles, and a bold broth made with dried chipotle peppers and spices. Garnished with fresh cilantro and lime, it’s a comforting and flavorful dish perfect for any occasion.
Ingredients
1 pound boneless, skinless chicken thighs
4 tablespoons extra virgin olive oil, divided
8 cups water
1 large onion, halved
6 cloves of garlic, divided
2 dried chipotle peppers
3 sprigs of thyme
3 sprigs of oregano
1 bay leaf
1 large carrot, chopped
2 stalks of celery, chopped
1 tablespoon ground cumin
1/2 tablespoon paprika
1 teaspoon chili powder
2 tablespoons brown sugar
8 ounces egg noodles
to taste, salt and ground black pepper
for garnish, fresh cilantro
for garnish, lime wedges
Directions
- Poach the Chicken and Make the Broth:
In a large pot, combine 2 tablespoons of extra virgin olive oil, water, onion, 3 cloves of garlic (smashed), dried chipotle peppers, thyme, oregano, bay leaf, and salt to taste. Add the chicken thighs and bring to a boil over high heat.
Reduce the heat to low and simmer gently for 25 minutes until the chicken is cooked through. Remove the chicken thighs from the pot and set them aside to cool. Strain the broth, discarding the solids, and set aside. - Shred the Chicken:
Once the chicken is cool enough to handle, shred it into bite-sized pieces and set aside. - Build the Soup:
In the same pot used to poach the chicken, heat the remaining 2 tablespoons of extra virgin olive oil over medium heat. Add the remaining 3 cloves of garlic (minced), chopped celery, and chopped carrot. Sauté for 4-5 minutes until the vegetables are softened. Stir in the cumin, paprika, chili powder, brown sugar, and salt and ground black pepper to taste. Cook for 1-2 minutes until fragrant. Add the strained broth back to the pot with the vegetables and spices. Simmer for 10 minutes to meld the flavors. - Cook the Noodles:
Add the egg noodles directly to the soup and continue simmering for 10 minutes. - Add Shredded Chicken:
Stir the shredded chicken back into the pot and simmer for 3–5 minutes to heat through. Adjust seasoning with additional salt and ground black pepper as necessary. - Garnish and Serve:
Ladle the soup into bowls, ensuring each serving includes an array of chicken, noodles, vegetables, and broth. Garnish with fresh cilantro and serve with lime wedges.