Caroline has been asking me to make chicken noodle soup for dinner. She’s become a pretty picky eater and is mostly living off of fruit and flour tortillas these days so I obliged.
A few weeks ago one of my readers sent me a recipe for Chicken & Rice Soup with Garlicky Chile Oil that I’ve been saving for a Soup Sunday. I knew my kids wouldn’t eat this recipe at its full potential, so right after direction #4 I ladled out some soup for them. Caroline only ate the noodles and Thomas only ate the chicken but I am still calling it a win.
Matt and I devoured this soup! It is so flavorful and has a spicy kick to it!
Chicken Noodle Soup with Garlicky Chile Oil
- 1 small onion, finely chopped
- 6 garlic cloves, finely sliced
- 8 oz spaghetti noodles (not quite the full box)
- 1/4 cup olive oil
- 2 tsp crushed red pepper flakes
- 32 oz chicken broth
- 1 lb boneless, skinless chicken breast
- 1 large bunch kale, chopped
- 2 1/2 tsp kosher salt, divided
- 2 lemons
- freshly ground black pepper
- dill sprigs, for garnish
- In a large pot, heat olive oil over medium heat. Add garlic, stirring often, until golden brown, 3–5 minutes. Transfer to a small bowl, leaving 1 Tbsp. garlic oil in pot. Stir crushed red pepper flakes into garlic oil in bowl; set aside.
- Add onion to pot with remaining oil and cook over medium heat, stirring occasionally, until onion is translucent, about 5 minutes.
- Pour in chicken broth, noodles, chicken and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.
- Remove chicken and shred (I like to use my stand mixer to shred) and return chicken to pot.
- Stir in kale and cook for 4-5 minutes.
- Remove pot from heat. Squeeze in lemon juice, remaining salt (or more to taste), and stir to combine.
- Serve soup with a drizzle of garlic-chile oil, a few grinds of pepper and garnish with dill.