Spicy Chicken Noodle Soup With Soft-Boiled Eggs

Spicy Chicken Noodle Soup with Soft-Boiled Eggs is a comforting, flavor-packed dish that combines tender chicken, wholesome noodles, and a rich, aromatic broth infused with spice. Topped with perfectly soft-boiled eggs, fresh herbs, and a hint of chili, this soup offers warmth, protein, and nourishment in every bowl. It’s a satisfying meal that’s both soothing and energizing — perfect for chilly days or when you need a hearty boost.

Ingredients

• 8 Cups Low-Sodium Chicken Broth 2 Tbsp Low-Sodium Soy Sauce
• 3 Cloves Garlic, Minced 1 Tbsp Grated Ginger/1 Tsp Ground
• 4 Oz Whole Wheat Noodles (Spaghetti Or Soba) & 4 Large Eggs
• 1 Cup Cooked Chicken Breast, Shredded/Sliced, 1 Tbsp Sesame Oil Or Olive Oil
• 2 Cups Baby Spinach Or Bok Choy, Chopped,1–2 Tbsp Sriracha/Chili-Garlic Sauce
• Optional: Lime Wedges, For Serving 1 Cup Mushrooms, Sliced (Optional)

Directions

1. Soft-Boil The Eggs:: Bring A Small Pot Of Water To Boil. Gently Lower In Eggs; Cook 6–7 Mins (6 = Jammy Yolk, 7 = More Set). Transfer To Ice Water To Stop Cooking. Peel Once Cool; Set Aside.
2. Start The Broth: In A Large Pot, Combine Chicken Broth, Grated Ginger, And Garlic. Bring To Boil, Reduce To Simmer. Stir In Soy Sauce And Sriracha (Start With 1 Tbsp And Adjust To Taste).
3. Add Mushrooms & Cook Noodles: Add Sliced Mushrooms (If Using) To Broth; Simmer 5 Mins. Meanwhile, Cook Noodles Separately In Boiling Water Per Package (~6–8 Mins). Drain And Set Aside To Prevent Broth From Getting Starchy.
4. Add Chicken & Greens: Add Cooked, Shredded Chicken To Broth; Heat 1–2 Mins. Add Spinach Or Bok Choy; Simmer ~1 Min Until Wilted. Taste Broth And Adjust Soy Or Sriracha As Needed.
5. Add Chicken & Greens: Divide Noodles Among 4 Bowls. Ladle Hot Broth With Chicken & Veggies On Top. Halve Eggs And Place 2 Halves In Each Bowl. Drizzle Sesame Oil (Optional), Garnish With Green Onions, & Serve With Lime Wedges.