This paleo Spicy Chicken Noodle Soup is full of tender chicken, scallions, chilies and long daikon radish noodles simmered in a warming, spicy broth. The daikon noodles are long, thin and perfect for slurping. This one-pot soup takes about 30 minutes to make and is Whole30, Paleo, grain free, gluten free, dairy free, keto-friendly and Specific Carbohydrate Diet legal.
A spicy, aromatic broth with shredded chicken, matchstick carrots, fresh chili and endless curly daikon noodles—this soup warms you from the inside while bright, spicy flavours wake up your palate. It’s a favourite as the weather cools and the days grow shorter.
Noodles elevate any soup, and here the spinach, chicken and carrots are excellent, but the star is the daikon noodles—their long, curly strands are fun to eat and soak up the broth beautifully.
If you like a bit of crunch, add the daikon noodles to the broth 1–2 minutes before serving. For softer noodles that have absorbed more flavour, cook them for about 5 minutes.
You can easily adjust the seasoning—add more fresh ginger for warmth, a splash of fish sauce for depth and saltiness, or extra chilies if you prefer more heat.
This soup stores and reheats well. I like to make a large batch on Sundays and take portions for lunches during the week—leftovers keep for up to three days and the flavours deepen as the noodles soak up the broth.
Other hearty soups you might enjoy:
- Turkey Mulligatawny Soup
- Mexican Chicken Soup
- Stuffed Pepper Soup
- Roasted Cauliflower & Garlic Soup
- Thai Curry Noodle Soup
- Italian Wedding Soup
If you make this recipe, please leave a comment—I’d love to hear what you think. You can also tag @everylastbite_ on Instagram; I enjoy seeing your photos!
Spicy Chicken & Veggie Noodle Soup
Ingredients
- 1 tbsp olive oil
- 2 tbsp finely chopped fresh ginger
- 2 cloves garlic
- 2 star anise
- 1 Fresno chili pepper (finely diced)
- 1 tbsp lime juice
- 2 tsp fish sauce
- 1 lemongrass stalk (bash the white end with the back of a knife)
- 8 cups chicken stock
- 1 carrot carrot cut into matchstick-sized pieces
- 1/2 cup chopped scallions
- 3 cups shredded chicken
- 1 large daikon radish
Instructions
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Heat the olive oil in a large pot over medium-high heat. Add the chopped garlic, ginger, Fresno chili and star anise, and sauté for 3–4 minutes until fragrant.
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Add the lemongrass stalk, fish sauce, lime juice and chicken stock. Bring to a boil, then reduce the heat and simmer for 15 minutes to develop the flavours.
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While the soup simmers, julienne the daikon and carrot. Cut the carrot into thin matchsticks and the daikon into long, thin noodle-like strands.
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After 15 minutes, add the carrots, scallions and shredded chicken. Cook for 3–4 minutes more. Remove and discard the lemongrass stalk and star anise. Add the daikon noodles a minute or two before serving, depending on how soft you like them.
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Ladle into bowls and garnish with fresh cilantro and chopped chilies before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
