Green Monster Spicy Chicken Noodle Soup
By Linley Hanson
8/17/2022
This green monster spicy chicken noodle soup is packed with veggies and flavored with salsa verde! It is the perfect soup for a weeknight meal or if you need to kick a cold. Make it today! We love one-pot chicken soup! This soup is one of many chicken soup recipes that we have on FFF. Check out our golden quinoa chicken soup or this slow cooker chicken noodle soup recipe , they are some of FFF’s most popular soup recipes!
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Ingredients1x2x3x
- ▢ 2 tablespoons olive oil
- ▢ 4 medium carrots , diced (1.5 cups)
- ▢ 4 large celery stalks , diced (1 cup)
- ▢ 2 tablespoons minced garlic
- ▢ 1/2 medium yellow onion , finely diced
- ▢ 1 4-oz. can green chiles
- ▢ 1.5 lbs. boneless , skinless chicken breast
- ▢ 8 cups chicken broth
- ▢ 16 oz. jar salsa verde , we used Herdez Mild Salsa Verde *
- ▢ 2 tablespoons Jalapeño hot sauce , any green hot sauce
- ▢ 1 15-oz. can white northern beans , drained and rinsed
- ▢ 4 cups chopped kale , deboned
- ▢ 8 oz. uncooked noodles , any kind
Instructions
- Heat 2 tablespoons of olive oil in a large stockpot over medium/high heat.
- When olive oil is fragrant, add carrots, celery, garlic, yellow onion and green chiles and sautee over medium/high heat for 5-7 minutes or until the onions become translucent.
- Place salsa verde, hot sauce, and raw chicken breast on top of veggies. Then, add chicken broth mix everything together.
- Bring soup to a rolling boil over high heat, uncovered.
- Once boiling, turn down to low, cover, and let simmer for 30 minutes.
- While soup is simmering, prepare noodles. Bring a large pot of water to a boil. Add noodles and cook until noodles are al dente. Remove from heat, strain, and set aside.
- Once chicken is fully cooked, remove chicken breast from the soup.
- Carefully dice chicken breast into small chunks and then add it back into the soup.
- Add kale and white beans and mix soup to submerge kale.
- Then, cover and let soup simmer for an additional 5-10 minutes or until the kale is wilted.
- Finally, add the cooked noodles to the soup right before serving.*
Tips & Notes
- Salsa Verde: The salsa you use matters! This soup will take on a lot of the flavor of the salsa verde you use. If you like it spicy, try and use a spicy salsa verde and same goes for less spicy. Go for a mild salsa verde!
- Noodles: We suggest storing the soup and noodles separate and adding the noodles right before serving so that they do not become soggy.
- Planning to freeze this soup? Make the soup as is and do NOT add the noodles. Then, follow the steps in THIS post to freeze your soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Green Monster Spicy Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 4 medium carrots diced (1.5 cups)
- 4 large celery stalks diced (1 cup)
- 2 tablespoons minced garlic
- 1/2 medium yellow onion finely diced
- 1 4-oz. can green chiles
- 1.5 lbs. boneless skinless chicken breast
- 8 cups chicken broth
- 16 oz. jar salsa verde we used Herdez Mild Salsa Verde *
- 2 tablespoons Jalapeño hot sauce any green hot sauce
- 1 15-oz. can white northern beans drained and rinsed
- 4 cups chopped kale deboned
- 8 oz. uncooked noodles any kind
Instructions
- Heat 2 tablespoons of olive oil in a large stockpot over medium/high heat.
- When olive oil is fragrant, add carrots, celery, garlic, yellow onion and green chiles and sautee over medium/high heat for 5-7 minutes or until the onions become translucent.
- Place salsa verde, hot sauce, and raw chicken breast on top of veggies. Then, add chicken broth mix everything together.
- Bring soup to a rolling boil over high heat, uncovered.
- Once boiling, turn down to low, cover, and let simmer for 30 minutes.
- While soup is simmering, prepare noodles. Bring a large pot of water to a boil. Add noodles and cook until noodles are al dente. Remove from heat, strain, and set aside.
- Once chicken is fully cooked, remove chicken breast from the soup.
- Carefully dice chicken breast into small chunks and then add it back into the soup.
- Add kale and white beans and mix soup to submerge kale.
- Then, cover and let soup simmer for an additional 5-10 minutes or until the kale is wilted.
- Finally, add the cooked noodles to the soup right before serving.*
Notes
- Salsa Verde: The salsa you use matters! This soup will take on a lot of the flavor of the salsa verde you use. If you like it spicy, try and use a spicy salsa verde and same goes for less spicy. Go for a mild salsa verde!
- Noodles: We suggest storing the soup and noodles separate and adding the noodles right before serving so that they do not become soggy.
- Planning to freeze this soup? Make the soup as is and do NOT add the noodles. Then, follow the steps in THIS post to freeze your soup.
