This chicken noodle soup recipe with garlicky chile oil is everything I want in a bowl of comfort food: warm, flavorful, and just a little bit of spice. It’s the kind of soup you make when everyone’s feeling run down or when you’re craving something cozy. The homemade chile oil adds the perfect touch of heat.
This recipe was inspired by a Chicken and Rice Soup with Garlicky Chile Oil that a reader shared with me a while back, and I had been saving for a Soup Sunday. I loved the idea but decided to adapt it for my family, swapping in noodles instead of rice and adjusting the spice level a bit. The result is a cozy, flavorful soup that’s simple to make and packed with the perfect balance of comfort and heat.
We LOVED this chicken noodle soup recipe! We devoured this soup because it is so flavorful and has a spicy kick to it.
Chicken Noodle Soup with Garlicky Chile Oil
Ingredients
- 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
Instructions
- 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.
Original recipe posted in March 2020 and updated with a few gentle tweaks in October 2025. The recipe remains the same.
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Thursday 12th of March 2020
It's a nice recipe to try when I don't want to make pasta and use noodles to make this soup instead. Thank you for the nice recipe.
Katie P NC
Tuesday 10th of March 2020
THANK YOU!! I've been waiting for this one to roll around! I may try and make it with the Trader Joes Garlic Chili Crunch stuff they have out now. I'm so excited to try this one!
Jenny
Monday 9th of March 2020
Can't wait to make this! I have my own picky eater, so hopefully he'll at least eat the noodles, too!
Ashley
Monday 9th of March 2020
I made this tonight and it was so delicious! Everyone in the family loved it 😍
Paige Cassandra Flamm
Monday 9th of March 2020
This looks fabulous! I totally need to give it a try soon!
Paige http://thehappyflammily.com