Traditional chicken soup is everyone's favorite soup at some point, and this spicy, protein packed twist on the tradition will have you loving chicken noodle soup every year. It is fall now, and getting cold, and you need a good, hot, comforting and delicious soup (with off the charts flavor) in your pot. We have you covered.
How To Make Chicken Noodle Soup Amazing
Essentially, this soup starts as a basic vegetable soup with onions, carrots, celery, garlic and then, chicken and noodles. We have all had that soup, mostly in a can, and it is really uninspiring in terms of taste and presentation.
Our twist on the chicken noodle soup tradition has adding flavor and nutrition as the primary goals, and as an added side benefit, we top it with beautiful fresh garnish. Here is why this soup is amazing:
- First, the chorizo gives the soup a new life and a splash of heat that kicks the broth up a notch. (according to your preference) Hot spicy soup is good in cold weather.
- Next, adding beans and chickpea pasta gives it much more substance and nutrition with added protein and fiber.
- Finally, there is the jicama and tequila....because when you when you want an island fusion flavor, you must have these.
At this point, I hope that you are convinced that your ordinary chicken noodle soup can be amazing, but here is one more fact to convince you--this soup is ready in 45 minutes! So, let's get started.
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Ingredients
To make this soup that will taste like you have spent hours, your shopping list includes:
For Soup
- extra virgin olive oil-definitely need olive oil to coat the bottom of the pan when sauteing the vegetables
- chicken bone broth (or vegetable broth)-chicken bone broth gives the soup a much heartier flavor than when using water
- chorizo, diced-this is it, the flavor kick and heat-chose your level of spice from mild to hot
- cooked rotisserie chicken, chopped-the heart of chicken soup
- garlic, minced-garlic is life
- carrots, peeled and diced-vegetable nutritional benefits from onion, celery and carrots
- white onion, diced
- celery, diced
- jicama diced-gives this soup an island fusion taste
- black beans-increase the protein per serving with beans
- pink salt
- pepper
- paprika-more spicy goodness. use paprika or smoked paprika
- 2oz tequila (optional)why not?
- chickpea rotelli pasta-chickpea pasta is a nutritional plus
For Garnish
- avocado, sliced
- green onions, chopped
- red thai chili peppers, chopped
- cilantro, chopped
- lime, wedged
- mango, sliced
Instructions
- In this quick version recipe, I removed the meat from a rotisserie chicken, chopped it the day before, and placed it in the fridge. I placed the bones in a tightly sealed bag and placed it in the freezer for stock. If you have time and are inclined to do so, you can roast the chicken ahead of time with our Easy Roasted Herb Stuffed Whole Chicken or bake our spicy chicken breasts.
- Heat the pot up on the stove and then add 1 tablespoon olive oil. Add onions, celery, carrots, salt and pepper. Cook until onions become translucent.
- Add garlic and slightly brown, then add chorizo, chopped chicken, jicama, black beans and tequila. Stir carefully to combine ingredients. We don’t want to mash the beans.
4. Add bone broth and cook on medium heat for 30 min.
5. Add water to a pot and bring to boil; add salt and 1 tablespoon olive oil, then add chickpea pasta. (Follow cooking instructions on the package as some of these cook times can vary).
6. Prepare mango slices, Thai chilies, green onions, avocado, cilantro and lime and set aside. Ready bowls to serve.
7. Drain pasta and set aside.
8. Add pasta to bowls approx. ½ cup and add soup over the top.
9. The ultimate enhancement for this bowl of soup is the garnish. You should definitely take the time to generously garnish this soup to gain the fruity, spicy taste from these ingredients. In addition to giving the soup new flavors that pair well with the chicken and chorizo, the garnish that we selected is bright and colorful and makes a beautiful presentation. We used:
- Sliced mango
- Sliced avocado
- Chopped cilantro
- Chili peppers
- Green onions
- Lime
Substitutions
In order to make this soup gluten free, we used high protein chickpea pasta. You can substitute your favorite pasta for the chickpea pasta, as this soup would also taste great with lentil pasta or traditional egg noodles.
Variations
Our recipes often very flexible, and can be adapted to suit any dietary limitation. This is basically a vegetable soup with chicken and chorizo, but if you prefer a vegetarian soup, you can omit the meat, or use Beyond Sausage. The secrets to this recipe are the spices and the garnish, so it can be amazing regardless of how you prepare it.
Storage
This soup keeps well in the refrigerator for 5 days if you cook meat, and 7 days if you prepare it vegetarian.
Top tips
- Stir the beans slowly so that they don't mash.
- Use a precooked rotisserie chicken for a quick meal
- Don't add the garnish until ready to serve
If you make this recipe, tag us @foodiechefteamon Instagram and Pinterest.
What To Serve With Chicken Chorizo Noodle Soup
You can serve this soup with fresh, hot bread, bread sticks or in a bread bowl
To make a complete meal, serve with a fruit, green or vegetable salad.
What goes better with soup than a sandwich? Choose from many great sandwich options to complete your meal.
For dessert? We suggest Chocolate Pots.
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