Spicy Chicken Thai Noodle Soup

Spicy Chicken Thai Noodle Soup

34 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    8 h 10 m
  • Ready In

    8 h 30 m
Recipe by  ROB BELYK

“A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles.”

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Adjust Servings

Original recipe yields 12 servings



  1. In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
  2. In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
  3. Cook soup 8 hours on low or 5 hours on high.
  4. About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

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Reviews (34)

Rate This Recipe


Even though I omitted the chile pepper, it was far too spicy to enjoy, and it had an almost bitter taste. It was awful. Definitely will not make this again. A waste of time and money.



I made this and I understand what people were saying now about the flavor being a little off. In theory the soup was good, but with the weird flavor going on, it sort of negated all the goodness. I tried to analyze what about it made it that way, and I decided if I make this again, I would omit the poultry seasoning and the sage. Also, my chicken got a little overcooked. I cut the cayenne down to 1/4 of a teaspoon and it was the perfect amount of spice - not overpowering, but still a little spicy.



My family LOVED this soup. The first time I made it I used the rice noodles and thought they were alittle too much, so the second time I used thin egg noodles and enjoyed it more. Was really very good.

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Amount Per Serving (12 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 155 mg
  • 6%

Based on a 2,000 calorie diet



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Spicy Chicken Thai Soup


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Thai Chicken Cabbage Soup