Spicy chicken noodle soup with leftover chicken is a fantastic dinner! You can adjust the heat level, pack with vegetables and enjoy this cheap healthy soup. Make on the stove top or Chicken Soup in the Crockpot is a fantastic one pot meal too.

Love this comfort food when you're sick, or on a snowy evening? Us too!! Sometimes it is great to try something other than the old fashioned method, this spicy chicken noodle soup is what you want. Add as much or as little heat as you want. It's a great leftover chicken recipe We love (affiliate links present)

Chicken Soup with Leftovers

Yes you could make shredded chicken on the stove first but typically we will make this with last night's dinner. Some like to use a chicken carcass inside and cook it for longer to add flavor and bits of meat. We are sure you have your own method to the madness as far as that goes if you've made this from homemade before.

Below we mention to use precooked meat. If you don't have any of that on hand you can dice up from fresh, and saute until cooked before you proceed with the rest. You can make on the stovetop in a pot or Dutch Oven like we did here, or follow our Instant Pot chicken noodle soup recipe timing with these ingredients.

We do have directions making Instant Pot chicken noodle soup with frozen chicken here as well. You'd need to add some heat to that one as it is “normal” in that post. There are several ways to do that. Red pepper flakes are listed below but chili powder works, and if you like the taste of Sriracha go for that.

Leftover Chicken Noodle Soup

This has a quick cooking time because the meat is already done. If you were to submerge a whole chicken to make from scratch it would take 2-4 hours. Ours could be cooked in 15 minutes if you're in a rush though with pre-cooked meat.

If you're making this on your stove you'll want a decent sized pot, like this one. It would work well simmered inside a dutch oven too, we love mine for all the things.

Crockpot Spicy Chicken Noodle Soup

Want to cook low and slow? Follow our slow cooker chicken soup directions and these same ingredients, minus the noodles for 6 hours or so. 30 minutes before you're ready to eat, submerge the pasta and no boiling required in another pot for those!

You'll want to remove the chicken from bones and dice the meat on a cutting board to get started. Already shredded chicken requires no prep. If you have fresh meat use the same pot with a bit of olive oil to brown the outsides. The middle can still be a bit underdone but you'll want to simmer until it is fully cooked on the inside.

Ingredients

Olive oil
Red pepper flakes or diced chile peppers
Minced garlic
1 tbsp minced ginger
3 cups of rotisserie chickenor precooked and diced
1 large leek diced is optional but nice
Soy sauce
Frozen vegetables work well for a short cook time
Seriously, coconut milk is better than any other for this
5 c chicken broth
Egg noodles
Lime juice, salt and pepper to taste at the end

If you want to make this fun you could serve with some tortilla chips on the side or crushed over the top. Jump to recipe at the bottom real quick to get started, but we will go over real quick how it's done below too.

How to Make Chicken Noodle Soup with Leftover Chicken

Classic chicken noodle soup is a feel better soup we all want when we are feeling kinda' ick. This almost acts like when you use Vicks where it clears out your sinuses because of the spicy nature of it. More natural without using medicine, this may be all you need right about now.

In a large pot, add olive oil and red pepper flakes or your choice of heat for this dish. Heat to medium until the oil starts to sizzle. Stir in chopped leeks, air fryer garlic and cook for about 2 more minutes.
Pour in chicken broth and your coconut milk. Add the soy sauce, ginger and frozen vegetables like peas like we did here (and frozen carrot bits works too).
Dice precooked chicken, add that in to your pot. Stir contents.
- When bubbling pour in your noodles.
- Allow to simmer for about 15 minutes until veggies and noodles are tender to your liking.
Taste, adjust seasonings if you think it needs a bit more.

Serve Spicy Noodle Soup with a lime wedge on the side with some rolls. It is already a complete one pot meal but if you feel like you want something cool a side salad already is a good duo with everything. If you add anything else that turns out yummy let us know in the comments below so we can try too.

How to Make Soup Less Spicy

Ok so you thought it was solid as you were testing and testing but your little one feels like her mouth is on fire. You can save dinner, we promise you. First off your best line of defense you already used, coconut milk. add more of that to her bowl until it is right and not as hot.

More broth works too but will take a lot more and will likely mute the flavors vs. using a bit of this. It is dairy free too which is a plus to those (like our husband) who are lactose intolerant but still adds creaminess. A bit of sugar or honey will do the trick too but may become too sweet in this case.

How to Save Leftover Soup

Can you freeze chicken noodle soup? If you “know us” you know that we hate wasting food and we're not about to throw away something that could become a new meal the next day. To do this properly, wait until it cools down completely. We like small individual sealed containers so it's portioned out and can be warmed the next day for lunch.

Spicy Chicken Noodle Soup

By Spicy chicken noodle soup with leftover chicken is fantastic! Adjust the heat level, pack with vegetables for this cheap healthy soup. Prep: 15 minutes minsCook: 15 minutes minsServings: 8 Save Recipe Saved! Pin Recipe Comment Print Recipe

Equipment

Ingredients

1 tsp olive oil
1.5 tsp red pepper flakes
2 tbsp minced garlic
1 tbsp minced ginger
3 c chicken, precooked and diced
1 large leek, diced
2 tbsp soy sauce
1 c peasfrozen
1 2/3 c coconut milk
5 c chicken broth
2 c egg noodles

Instructions

In a large cooking pot, add olive oil and red pepper flakes. Heat to medium until the oil starts to sizzle. Stir in leeks, garlic and cook for 2 more minutes.
Pour in chicken broth and coconut milk. Then soy sauce, minced ginger and frozen peas (and frozen carrot bits works too).
Dice precooked chicken (or drain a large can of cooked chicken) and add that in to your pot. Stir contents. When bubbling pour in your noodles. Allow to simmer for about 15 minutes until veggies and noodles are tender to your liking.
Taste, adjust seasonings if you think it needs a bit more salt and pepper and serve.