Chicken Noodle Soup gets a spicy-sweet lift from gochujang and a silky finish of sesame oil, making every slurp comforting and bold. On chilly nights or busy weekdays, this bowl brings familiar coziness with a flavorful Korean twist. The broth is layered but simple, the noodles are satisfyingly springy, and the tender chicken turns it into a full meal you can serve fast.
Why You’ll Love It
If classic Chicken Noodle Soup is your comfort go-to, this version keeps the warmth and adds energy. Gochujang—Korea’s savory, gently sweet chili paste—melds into chicken broth for a red, glossy base that’s more depth than heat. A drizzle of toasted sesame oil at the end rounds the edges, while carrots, scallions, and greens add freshness and color. It’s exactly the kind of recipe that earns a permanent spot in your Dinner Recipes and Noodle Soup Recipes rotation.
Ingredients
- 2 tbsp neutral oil
- 1 small onion, finely diced
- 2 carrots, cut into thin matchsticks
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 6 cups low-sodium chicken broth
- 2–3 tbsp gochujang (adjust to taste)
- 2 tbsp light soy sauce
- 2 tsp rice vinegar or apple cider vinegar
- 2 cups cooked shredded chicken (breast or thigh)
- 6 oz thin egg noodles (or spaghetti broken in thirds)
- 2 cups baby spinach or napa cabbage, sliced
- 1 tsp toasted sesame oil
- ½ tsp black pepper, plus kosher salt to taste
- Garnish: sliced scallions, sesame seeds (optional)
Instructions
- Aromatics: Heat oil in a dutch oven over medium. Sauté onion and carrots for 4–5 minutes until softened. Add garlic and ginger; cook 30 seconds.
- Broth base: Stir in chicken broth, gochujang, soy sauce, and vinegar. Bring to a steady simmer for 5 minutes to meld flavors.
- Chicken + noodles: Add chicken and noodles. Simmer until noodles are just tender (refer to package), 4–6 minutes.
- Finish: Stir in spinach until wilted, then remove from heat. Add sesame oil, pepper, and adjust salt.
- Serve: Ladle into bowls and top with scallions and sesame seeds if you like.
Health Benefits
- Protein-packed: Chicken supports satiety and recovery.
- Veg-forward: Carrots and leafy greens contribute fiber, beta-carotene, iron, and vitamin C.
- Balanced comfort: Using lean broth and restrained sesame oil keeps richness without heaviness.
Pro Tips
- Spice control: Start with 2 tbsp gochujang; add more for heat.
- Broth body: If you crave extra richness, whisk 1 tsp cornstarch into 2 tbsp broth and simmer 1 minute.
- Noodle strategy: Cooking noodles directly in the soup makes them flavorful; for best leftovers, boil separately and add per bowl.
Easy Variations
- Turkey Noodle Soup: Swap in shredded turkey.
- Rice Noodle Soup: Use medium rice noodles and reduce simmer time.
- Chicken Ramen Noodle Recipes: Drop in ramen bricks and add a soft-boiled egg.
Storage & Reheating
Refrigerate up to 3 days. Reheat gently; thin with broth if needed. If you plan for leftovers, store cooked noodles and soup separately.
Serving Ideas
Pair with kimchi on the side, a cucumber salad, or toasted sesame seeds on top. A squeeze of lemon brightens the chili-sesame flavors.
Conclusion
This Korean-Inspired Chicken Noodle Soup turns a classic into a bolder, weeknight-ready favorite. It’s fast, nourishing, and endlessly adaptable—exactly what you want when comfort calls.
