Warm up with this fiery, comforting Spicy Chicken Noodle Soup — ready in 40 minutes! 🌶️🍜

– 2 chicken breasts (about 500 g) 🍗

– 8 cups chicken stock (2 L) 🥣

– 200 g egg noodles (7 oz) 🍜

– 1 medium onion, chopped 🧅

– 3 garlic cloves, minced 🧄

– 2 carrots, sliced 🥕

– 2 celery stalks, sliced 🥬

– 2 tbsp olive oil 🫒

– 2 tbsp soy sauce 🥢

– 2 tbsp chili paste or sriracha (to taste) 🌶️

– 1 tsp smoked paprika 🔥

– Salt to taste 🧂

– Black pepper to taste 🧂

– Juice of 1 lemon or lime 🍋

– Fresh cilantro for garnish 🌿

1 Heat olive oil in a large pot over medium heat 🫒.

2 Add onion, carrots, and celery; sauté for 5 minutes until softened 🧅🥕🥬.

3 Stir in garlic, chili paste, and smoked paprika; cook 1 minute 🧄🌶️🔥.

4 Add chicken breasts and pour in chicken stock and soy sauce; bring to a boil 🍗🥣.

5 Reduce heat and simmer 15–20 minutes until chicken is cooked through.

6 Remove chicken, shred with forks, then return shredded chicken to the pot.

7 Add egg noodles and cook until tender, about 6–8 minutes 🍜.

8 Season with salt, pepper, and lemon juice; adjust heat with extra sriracha if desired 🧂🍋.

9 Serve hot, garnished with fresh cilantro 🌿.