Chicken Noodle Soup gets a bold makeover with smoky chipotle peppers and fire-roasted tomatoes that warm you from the first spoonful. If your weeknight routine needs a lift, this bowl brings comforting noodles, tender chicken, and a deep, chile-kissed broth that feels special without extra fuss. You’ll finish with a squeeze of lime and a sprinkle of cilantro, then wonder why you didn’t try this sooner.
Why You’ll Love It
This recipe keeps the soul of classic chicken noodle soup while layering in gentle heat and earthy smoke from chipotle in adobo. Fire-roasted tomatoes add sweetness and depth, the noodles soak up flavor, and the whole pot comes together quickly—great for busy evenings or a soothing weekend lunch.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 3 garlic cloves, minced
- 1–2 chipotle peppers in adobo, minced (plus 1 tsp adobo sauce)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 6 oz wide egg noodles
- Salt and black pepper to taste
- Juice of 1 lime
- Chopped cilantro, to finish
Instructions
- Sauté the aromatics: Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until they begin to soften. Stir in garlic, chipotle, adobo, cumin, and oregano; cook 30 seconds until fragrant.
- Simmer the broth: Add fire-roasted tomatoes and chicken broth. Bring to a boil, reduce to a gentle simmer, and cook 10 minutes to meld flavors.
- Cook the noodles: Add egg noodles and cook according to package directions until just tender.
- Finish the soup: Stir in shredded chicken to warm through. Season with salt and pepper, then stir in lime juice. Ladle into bowls and top with cilantro.
Health Benefits
- Protein for recovery: Shredded chicken supplies lean protein to help keep you full and support muscle repair.
- Veggie-powered nutrients: Carrots, celery, garlic, and tomatoes pack antioxidants like beta-carotene and lycopene.
- Spice that’s nice: Chipotle chiles contain capsaicin, which may support metabolism and a healthy inflammatory response.
Variations
- Rice Noodle Soup: Swap egg noodles for medium rice noodles for a lighter, gluten-friendly spin.
- Turkey Noodle Soup: Use shredded turkey and turkey broth to transform leftovers.
- Ramen Noodle Soup: Stir in quick-cook ramen bricks at the end for extra springy noodles.
Tips for Success
- Start with one chipotle and adjust heat at the end with extra adobo.
- Cook noodles in the broth for maximum flavor, but don’t overcook or they’ll get soft.
- A quick lime squeeze and fresh cilantro wake up the smoky broth.
Storage & Meal Prep
Cool completely, then refrigerate for up to 4 days. For best texture, store cooked noodles separately and add to reheated broth just before serving. The soup also freezes well (without noodles) for up to 2 months.
Serving Ideas
Add avocado slices, a dollop of yogurt, or crushed baked tortilla strips for crunch. Pair with warm flatbread or a crisp salad for a complete meal.
