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    Spicy Thai Chicken And Noodle Soup Recipe: 25 Minutes

    Spicy Thai Chicken And Noodle Soup Recipe

    Everyone knows that my children are picky eaters. It isn’t always fun. I’m not going to lie. But when I made this Spicy Thai Chicken and Noodle Soup last night for the kids… they devoured it. I’m NOT KIDDING. I was SHOCKED. They were begging for me. I ended up with NO leftovers. HUH?

    And the best part? The entire recipe took 25 minutes to make. Enough yapping… here’s the recipe (which I found from The Rachael Ray Magazine).


    • 8 cups chicken stock
    • 2 star anise pods
    • 4 ounces rice noodles (about the thickness of linguine) –> I used about 6 ounces
    • 1/2 rotisserie chicken, meat shredded –> I used about 3/4 of the chicken 
    • 1 large carrot, peeled and grated
    • 1 lime, juiced (about 2 tbsp.)
    • Bean sprouts, small mint leaves and thinly sliced red jalapeños or Fresno chiles, for topping –> I left out the chiles and jalapeños 
    • Sriracha, for serving  –> I put about 5 drops in my but my husband put a TABLESPOON in his bowl! Up to you. 

    Directions here.


    Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.