Day 4 of the Soup Series: Blackened Chicken Noodle Soup! Cozy, spicy, and all in one pan! This hearty soup combines the smoky flavors of blackened chicken with tender vermicelli noodles, fresh vegetables, and a flavorful broth. Perfect for chilly days or when you need a comforting meal in a single pot.
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Coat the chicken thighs with paprika, salt, garlic powder, onion powder, and cayenne pepper.
In a Dutch oven, sear the chicken thighs until charred on both sides. Remove from the pan and let them rest.
In the same pan, sauté the chopped onion, minced garlic, sliced carrots, and chopped celery until softened.
Add salt, pepper, bay leaf, and chicken broth to the pan. Bring to a simmer.
Shred the rested chicken thighs and add them back to the pot along with any juices.
Add the vermicelli noodles to the pot and cook until tender.
For extra flavor, you can deglaze the pan with a splash of white wine before adding the broth.
Adjust the spice level by increasing or decreasing the cayenne pepper.
Serve with a sprinkle of fresh herbs like parsley or cilantro for added freshness.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs tend to be juicier and more flavorful for this recipe.
Can I use a different type of noodle?
Absolutely! You can substitute vermicelli noodles with egg noodles, spaghetti, or any other thin pasta.
How can I make this soup less spicy?
Reduce or omit the cayenne pepper to make the soup less spicy.
Can I freeze this soup?
Yes, you can freeze the soup, but it's best to do so before adding the noodles to prevent them from becoming mushy.
What can I serve with this soup?
This soup pairs well with crusty bread or a side salad for a complete meal.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
