Sriracha Chicken Noodle Soup

Add some spice to your chicken noodle soup.

Do your weeknight dinners need a little extra spice? Whip up a batch of this Sriracha Chicken Noodle Soup–made with ramen and served with extra Sriracha sauce–for a warm, comforting soup that your family will love. This recipe takes chicken noodle soup up a notch with the addition of Sriracha sauce and a few spices. This slightly amped-up version of chicken noodle soup might just make you think twice about your go-to recipe. To make this batch of soup feel a little fancy, garnish each dish with sliced scallions and sesame seeds once it's been dished out into the respective bowls. This gives it restaurant-level presentation right at home. Your family will never think soup is boring ever again.

Chicken Soups Sriracha Chicken Noodle Soup


  • 2 Tablespoons sesame oil

  • 2 cloves of garlic, minced

  • 3 teaspoons ginger, minced

  • 1 cup sweet onion, diced

  • 1 Tablespoon rice wine

  • 6 cups chicken broth

  • 4 ounces ramen noodles

  • 3 Tablespoons soy sauce

  • 1 - 2 teaspoons Sriracha, to taste

  • 1 - 2 Tablespoons sweet chili sauce

  • ¼ teaspoon black pepper

  • 2 cups shredded rotisserie chicken

  • Scallions, sliced, for topping

  • Sesame seeds, for topping


  1. Heat sesame oil over medium heat; sauté garlic, ginger, and sweet onion until softened.

  2. Add rice wine and chicken broth; stir, add ramen noodles. Break apart the noodles gently with a spoon; turn heat to high and bring mixture to a boil. Boil for 6 minutes, or until noodles are softened.

  3. Return heat to low and add soy sauce, Sriracha, sweet chili sauce, and black pepper. Simmer for five minutes.

  4. Add rotisserie chicken and cook until heated through. Top with scallions and sesame seeds, if desired, and serve with additional Sriracha.

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