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Spicy Chili Crisp Chicken Noodle Soup

A comforting and vibrant bowl of chicken noodle soup featuring tender shredded chicken, a rich golden broth, and a fiery, crunchy kick from chili crisp.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Main Course, Soup
Cuisine: American, Asian-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Broth & Aromatics
  • 4 cups chicken broth or bone broth
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
  • 0.25 tsp ground turmeric
Noodles & Toppings
  • 6 oz ramen or egg noodles seasoning packets discarded
  • 1.5 cups cooked chicken breast finely shredded
  • 3 tbsp chili crisp oil plus more for serving
  • 4 green onions finely sliced

Equipment

  • Medium soup pot
  • Small pot for noodles
  • Ladle
  • Serving bowls

Method
 

  1. Heat toasted sesame oil in a pot over medium heat. Sauté minced garlic and grated ginger for 1 minute until fragrant.
  2. Pour in the chicken broth, soy sauce, and ground turmeric. Bring to a gentle simmer for 5-7 minutes. Season with salt and pepper to taste.
  3. Add the shredded cooked chicken to the broth to warm through.
  4. In a separate pot, boil water and cook noodles according to package instructions. Drain well.
  5. Divide cooked noodles into serving bowls. Ladle the hot chicken and broth over the noodles.
  6. Garnish heavily with chopped green onions and a large spoonful of chili crisp oil in the center. Serve hot.

Notes

Cook noodles separately so they don't absorb all the broth. Store leftover noodles and broth in separate containers to prevent mushiness.