Recipe

Sweet & Spicy Chicken & Noodle Soup

A decadent, slurpable bowl with tender chicken, springy noodles, and a glossy broth that hits sweet, spicy, and cozy all at once.

By Matt Campbell

•

4.8

A steaming bowl of sweet and spicy chicken noodle soup with shredded chicken, noodles, and sliced green onions in a cozy kitchen setting

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This soup is for nights when you want comfort food that still has some personality. Think: chicken noodle soup, but with a little glow up. The broth is rich and savory, then it gets a sweet kick (hello honey) and a gentle heat that builds as you go. It is the kind of bowl that makes you lean over the pot for “just one more taste” and suddenly dinner is basically done.

We keep the ingredients easy to find, the steps low drama, and the results fully indulgent. You get tender chicken, noodles that actually feel satisfying, and a broth that tastes like you worked harder than you did. Bonus: it reheats like a dream, which means tomorrow-you is in for a treat.

A wooden cutting board with minced garlic, grated ginger, sliced carrots, and chopped green onions ready for soup prep

Why It Works

Big flavor, minimal chaos: A quick sauté builds the base, then the broth does the heavy lifting.
Sweet plus heat, balanced: Honey rounds out chili warmth so it tastes bold, not aggressive.
Glossy broth: A spoonful of peanut butter adds silky body without turning it into a heavy stew.
Noodles done right: You control the cook time so they stay springy, not mushy.
Weeknight flexible: Use rotisserie chicken, leftover chicken, or quickly poach thighs in the broth.

Yield: Makes about 8 cups soup base (broth plus chicken), plus noodles.

Pairs Well With

Storage Tips

Best move: store noodles and broth separately if you can. Noodles love to drink broth overnight, which is cute until they turn soft.

Refrigerator

Broth and chicken: 4 days in an airtight container.
Noodles: 2 to 3 days for best texture, tossed with a tiny splash of oil so they do not clump.

Freezer

Freeze the soup base (without noodles): up to 3 months. Thaw overnight in the fridge.

Reheating

Warm broth gently on the stove until steaming, then add noodles just long enough to heat through.
If the broth thickened (thanks, peanut butter), loosen with a splash of chicken broth or water and re-season with a pinch of salt and a squeeze of lime.

Common Questions

Is this soup very spicy?

It is more “warm and tingly” than “alarm bells.” Start with 1 tablespoon chili crisp or 1 teaspoon sriracha, then add more at the end. Heat is easy to increase, annoying to undo.

Can I make it dairy-free?

Yes. There is no dairy in the base recipe. Just make sure your noodles and chili crisp do not contain any surprise dairy ingredients.

What noodles work best?

Ramen noodles, udon, rice noodles, or even spaghetti in a pinch. For the most indulgent texture, go with fresh or vacuum-packed udon. (Quick note: noodle types soak up broth differently, so cook separately for the best texture.)

Can I use chicken breast instead of thighs?

Absolutely. Breast is leaner, so slice it thin or shred it gently and do not over-simmer. Thighs are more forgiving and stay juicy.

What if I do not have peanut butter?

You can skip it, or swap in tahini, almond butter, or sunflower seed butter. The soup will be a little less creamy, still very good. If you skip it, consider adding 1 teaspoon toasted sesame oil at the end for richness.

How do I keep noodles from getting soggy?

Cook noodles separately and add per bowl, or cook them in the soup and serve immediately. For leftovers, separate storage is the secret.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot (5 to 7 quarts)
Cutting board and sharp knife
Microplane or grater (for ginger)
Measuring spoons and cups
Ladle
Small pot (optional, for cooking noodles separately)

I started making versions of this when I wanted chicken noodle soup comfort, but my brain also wanted takeout-level flavor. You know the vibe: cozy bowl, big spoon, but with a broth that actually wakes you up a little. The first time I stirred in peanut butter I felt slightly unhinged, then I tasted it and immediately acted like I invented soup. Now it is my go-to for cold nights, sniffly days, and any weeknight when I need dinner to feel like a reward.

Sweet & Spicy Chicken & Noodle Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

1 tablespoon neutral oil (avocado, canola, or vegetable)
1 medium yellow onion, finely chopped
2 medium carrots, thinly sliced
2 celery stalks, thinly sliced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
6 cups low-sodium chicken broth
2 tablespoons soy sauce (or tamari)
2 tablespoons rice vinegar
2 to 3 tablespoons honey (start with 2)
1 to 2 tablespoons chili crisp or 1 to 2 teaspoons sriracha (to taste)
1 tablespoon smooth peanut butter (optional, for extra silkiness)
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
10 to 12 ounces noodles (see noodle note)
3 cups baby spinach (optional)
1 lime, cut into wedges
Kosher salt and black pepper

For serving (optional, but fun)

Sliced green onions
Toasted sesame seeds
Fresh cilantro
Extra chili crisp

Noodle note: Aim for about 2 ounces dry noodles per person. Rough guides: 10 to 12 ounces dry ramen or wheat noodles, 8 to 10 ounces dry rice noodles (they swell a lot), or 14 to 16 ounces fresh or vacuum-packed udon. If using rice noodles, cook them separately and add to bowls so they do not over-soften.

Peanut note: Peanut butter is totally optional. For peanut-free, use sunflower seed butter or tahini.

Chili crisp note: Brands vary in salt and heat, and it adds oil too. Taste before you add extra salt.

Instructions

Sauté the base. Heat the oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6 to 8 minutes, stirring, until softened and glossy.
Add aromatics. Stir in garlic and ginger and cook 30 to 60 seconds, just until fragrant. Do not brown them.
Build the sweet and spicy broth. Pour in chicken broth. Stir in soy sauce, rice vinegar, honey, and chili crisp. Add a few twists of black pepper. Bring to a boil, then reduce to a gentle simmer.
Poach the chicken. Add chicken thighs. Simmer 12 to 20 minutes (time varies by thickness) until the chicken is opaque throughout and hits 165°F. Transfer chicken to a plate.
Make it silky (optional, but very good). While the chicken cools slightly, whisk a ladleful of hot broth into the peanut butter in a small bowl until smooth, then stir it back into the pot. This prevents clumps and gives the broth a glossy, cozy body.
Shred and return. Shred the chicken with two forks (or slice it). Return to the pot and simmer 2 minutes.
Cook noodles. For the best texture, cook noodles in a separate pot according to package directions, then drain and add to bowls. If you are serving immediately and using quick-cooking ramen, you can cook noodles directly in the soup, stirring, until just tender.
Finish and adjust. Stir in spinach (if using) until just wilted. Taste the broth. Add more honey for sweetness, more chili crisp for heat, or a splash more vinegar for brightness. Add salt if needed.
Serve. Ladle broth and chicken over noodles. Finish with lime juice, green onions, sesame seeds, and an extra spoon of chili crisp if you want it louder.

Using cooked chicken: If you are using rotisserie or leftover cooked chicken, skip the poaching step. Add 3 to 4 cups shredded chicken after you whisk in the peanut butter (or after step 3 if you are skipping it) and simmer 2 to 3 minutes, just to warm through.

A ladle pouring sweet and spicy chicken noodle soup into a bowl with noodles and shredded chicken

Nutrition information is estimated.

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