Homemade Chicken Noodle Soup with Garlic Chili Mojo
Warm, comforting, and packed with bold flavors, this Homemade Chicken Noodle Soup with Garlic Chili Mojo takes the classic soup to a whole new level. Tender shredded chicken, hearty egg noodles, and a medley of fresh vegetables simmer in a rich, savory broth, while a zesty garlic chili mojo adds a fiery kick and a hint of sweetness to every spoonful. Infused with lime juice, honey, and red chili flakes, the mojo offers a perfect balance of heat and tanginess, transforming this cozy meal into a taste sensation. Quick to prepare in under an hour, this soup is an ideal option for a satisfying weeknight dinner or a comforting cure on a cold day. Garnish with fresh cilantro for a bright, herbaceous finish and serve piping hot for the ultimate bowl of homemade goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts (boneless, skinless)
- 2 medium carrot (peeled and diced)
- 2 stalks celery (diced)
- 1 medium yellow onion (chopped)
- 4 cloves garlic cloves (minced)
- 8 cups chicken broth (low sodium)
- 2 cups egg noodles
- 0.25 cup fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 0.25 cup cilantro (optional, chopped)
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then sear them in the pot for 2–3 minutes per side until browned. Remove the chicken from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Toss in the diced carrot, celery, and onion. Cook for 5–7 minutes, stirring often, until the vegetables are softened and fragrant.
Stir in 2 minced garlic cloves, cooking for an additional 1 minute until the garlic becomes aromatic.
Pour the chicken broth into the pot, then return the chicken breasts to the pot. Bring to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for 20 minutes, or until the chicken is fully cooked.
Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
While the soup simmers, prepare the garlic chili mojo. In a small saucepan, combine the remaining 2 minced garlic cloves, red chili flakes, honey, and lime juice. Heat over low heat for 2–3 minutes, stirring, until fragrant and slightly thickened. Set aside.
Add the egg noodles to the soup and cook for 7–8 minutes, or until tender. Stir in the fresh parsley, adjust seasoning with additional salt and pepper as needed, and cook for 1 more minute.
Ladle the soup into bowls. Drizzle each serving with the garlic chili mojo, and garnish with chopped cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 20.7 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 466 mg | 36% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2864 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
