Quick Facts:
Time: 35 minutes • Yield: 5–6 servings • Skill: Easy • Method: One-pan stovetop • Diet Tags: Dairy-free, GF-optional
Introduction
Chicken Noodle Soup usually means comfort, but this version adds smoky chipotle and cumin to solve the “bland bowl” problem without complicating your night. A light tomato base gives the broth color and gentle body, while lime and creamy avocado cool each spoonful. Every bite hits the balance of savory, spicy, and bright, with noodles that hold their shape and shreds of juicy chicken that feel satisfying but not heavy. Texture-wise, you get a brothy, sip-able soup with tender vegetables and just enough noodle starch to feel complete. It’s ideal for weeknights, game days, and make-ahead lunches—simple steps, predictable timing, and ingredients you probably have. If you can open a can of tomatoes and mince a couple chipotles, you can pull this off.
Why You’ll Love It
- Weeknight-easy: One pot, 10 minutes of prep.
- Flexible: Works with turkey or beans and any short pasta.
- Balanced flavor: Smoky heat + fresh lime + cool avocado.
- Great leftovers: The broth improves by day two.
Want more bowls like this? Don’t miss our go-to Chicken Noodle Soups for every mood and pantry.
Chicken Noodle Soup with Chipotle
Ingredients
Equipment
Method
- Heat oil over medium in a 5–6 quart pot. Cook onion, carrot, and celery with a pinch of salt until glossy, about 3–4 minutes.
- Add garlic, cumin, and paprika. Stir and cook for 30–45 seconds until fragrant.
- Add minced chipotles and adobo sauce. Cook for 20–30 seconds to release oils and deepen flavor.
- Stir in diced tomatoes and broth. Bring to a lively simmer and season lightly with salt and pepper.
- Add pasta and cook until just shy of al dente (check package instructions, minus 1–2 minutes).
- Fold in shredded chicken and simmer 2–3 minutes to warm through.
- Off heat, stir in lime juice. Taste and adjust salt, pepper, or heat as needed.
- Ladle into bowls and top with avocado and chopped cilantro.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp neutral oil
- 1 small onion, diced
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional, for extra warmth)
- 2 chipotle chiles in adobo, minced, plus 1–2 tsp adobo sauce
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 6 cups low-sodium chicken broth
- 8–9 oz rotini or wide egg noodles
- 3 cups cooked shredded chicken (thigh or breast)
- Salt and black pepper, to taste
- To finish: juice of 1 lime, 1 avocado diced, 1/4 cup chopped cilantro
What each ingredient does:
Oil: carries flavor. Onion/carrot/celery: aromatic sweetness. Garlic: savory backbone. Cumin & paprika: smoky warmth. Chipotle + adobo: heat + smoke. Tomatoes: acidity and color. Broth: savory base. Noodles: body and slurp. Chicken: protein and richness. Lime: brightens. Avocado: cools heat. Cilantro: fresh finish.
Must-have vs. flexible: Must-haves are chipotle, broth, chicken, noodles, and lime. Tomatoes, avocado, and cilantro are flexible but recommended.
Pro tip: Use low-sodium stock so final seasoning is in your control.
Substitutions & Swaps
- Aromatics: Leek for onion; add jalapeño for extra kick.
- Protein: Leftover turkey → “Turkey Noodle Soup” vibe; or chickpeas for a vegetarian spin.
- Veg: Corn, zucchini, or spinach stir in at the end.
- Starch: Rice noodles (GF), orzo, or small shells—adjust times.
- Fats/Dairy: A spoon of yogurt or a splash of coconut milk off heat for creaminess.
- Time savers: Rotisserie chicken, frozen diced veg, and quick-cook egg noodles.
Equipment Notes
Use a 5–6 quart pot or Dutch oven. A wider pot keeps noodles from clumping. A ladle with a pour spout helps portion and prevents splashes. Silicone spatula or wooden spoon protects enamel and scrapes up flavorful fond. Keep a small bowl nearby for spent lime halves and chipotle seeds.
Step-by-Step
- Sweat aromatics: Heat oil over medium. Cook onion, carrot, and celery with a pinch of salt until glossy, 3–4 minutes.
- Bloom spices: Add garlic, cumin, and paprika; stir 30–45 seconds until fragrant.
- Smoky base: Stir in minced chipotles and adobo; cook 20–30 seconds for the oils to release.
- Build broth: Add tomatoes and stock; bring to a lively simmer. Season lightly.
- Noodles in: Add pasta and cook until just shy of al dente (check package minus 1–2 minutes).
- Chicken time: Fold in shredded chicken; simmer 2–3 minutes to warm through.
- Finish & balance: Off heat, stir in lime juice. Taste and adjust salt, pepper, and heat (more adobo if you want).
- Serve: Ladle into bowls, top with avocado and cilantro.
Doneness cues: Noodles tender but springy; vegetables fork-tender; broth lightly thickened from starch; surface shimmering with tiny oil droplets.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop aromatics and shred chicken up to 2 days ahead; keep noodles dry until cooking.
- Store: 3–4 days chilled. Broth gains flavor, noodles soften over time.
- Freeze: Freeze the soup without noodles up to 3 months; add fresh-cooked pasta after thawing.
- Reheat: Warm slowly; add stock or water and a squeeze of lime to refresh.
How to Lighten / Make It Creamy
- Lighten: Use half the pasta and add more vegetables or beans for volume; skip avocado if you’re watching fats.
- Creamy: Stir in a few tablespoons of yogurt or evaporated milk off heat; temper with hot soup first to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: crushed tortilla chips, toasted pumpkin seeds.
Fresh: cilantro, sliced scallions, lime zest.
Tang/Heat: extra lime, hot chili oil, red pepper flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm flatbread or baguette, a citrus-dressed cabbage slaw, or roasted broccoli. Drinks: sparkling water with lime, hibiscus iced tea, or a crisp nonalcoholic lager.
Scaling the Recipe
Double in an 8-quart pot; cook noodles in two additions so the simmer doesn’t drop. For half batches, use a 3–4 quart saucepan and reduce simmer time slightly since smaller volumes heat faster.
Nutrition & Dietary Notes
Protein-rich, and with vegetables it’s naturally balanced. To make gluten-free, choose rice noodles and confirm stock is GF. Contains no dairy unless you add optional creamy finish or cheese-style garnish.
Troubleshooting
- Too salty: Add more stock or water, then brighten with lime.
- Too mild: Add another minced chipotle or more adobo; finish with cilantro stems for aromatic lift.
- Too thin: Simmer 5 minutes uncovered or stir in a small cornstarch slurry.
- Overcooked pasta: Stir in a handful of fresh cooked pasta and serve right away; next time, cook pasta separately.
FAQs
Can I use frozen/precut ingredients? Yes; toss frozen veg straight in—no thaw needed.
Best protein/veg swaps? Turkey, beans, zucchini, corn, or spinach.
How do I keep it from drying out? Keep noodles barely tender; reheat gently with extra stock.
Dairy-free/gluten-free options? Naturally DF; use rice noodles for GF.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen without noodles.
Still browsing? Check out our crowd-pleasing soups for more quick options.
Variations
- Lemony Herb: Stir in lemon juice/zest and chopped dill/parsley at the end.
- Spicy Chipotle: Add an extra chipotle and a drizzle of chili oil; balance with a touch of honey and more lime.
- Creamy Parmesan: Finish with grated Parmesan and a small splash of cream; black pepper on top.
Chef Notes / Test Kitchen Tips
The biggest flavor win came from blooming chipotle and cumin in oil before adding liquids—don’t skip it. Keep an eye on pasta: most short shapes are done between 7–9 minutes in a steady simmer. Salt after the lime; acid sharpens saltiness, so you’ll need less.
Conclusion
This is the reliable bowl you’ll crave on busy nights: steam, spice, and comfort with a bright, cooling finish—ready in 35 minutes. Portion what you need now, chill the rest for tomorrow’s lunch, and come back to rate the recipe and share your favorite toppings.
