We’re cooking up a big pot of chicken noodle soup today, y’all. But not just any chicken noodle soup – no, the internet has that nice and covered for you. Today, we’re adding a few pieces of flare to the whole situation by piling some crispy, sticky, sweet-spicy pieces of firecracker popcorn chicken on top. Yes. Yes! We’re talking Fried Chicken Noodle Soup today. And it’s the best.

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Read on for a little more about this recipe (tips, tricks, alternative ingredient suggestions, yadda yadda). Or, you can just hop right to the recipe itself. Whatever works! Just as long as you make it, okay?

This Fried Chicken Noodle Soup is like a big hug in a bowl. We’ve got cozy covered, and creamy and crispy and spicy and sweet and all the things you’d ever hope for in a bite of food. It’s truly as great as it looks and it’s one of those things that just popped in my head when I was dining at a local-to-me Charleston restaurant (Florence’s Low Country Kitchen, if you’re wondering). I went with my family the other night and essentially drank their house-made hot sauce like my life depended on it. SO GOOD.

As a hot sauce lover, I’m always happy to try a new kind and I LOVE weaving them into recipes whenever possible. My Firecracker Chicken recipe is the most well-worn and well-loved on this site o’ mine, and riffing about with its core components is just fun. I did it with shrimp, which was awesome and incredibly speedy to boot. Today? We’re doing it with soup. Chicken noodle soup, to be exact. I call for Frank’s in this recipe, at it’s accessible for everyone, everywhere. But I strongly encourage you to use your favorite sauce here. Or a combo of sauces! Ohhh yes. Local is even better. Be creative! You do you, firecracker.

What you’ll need

This ingredient list is a smidge longer than my usual, but goodness it’s worth it – and it’s not nearly as much as it may seem, at first blush. The soup itself literally takes 10 minutes to make and the chicken takes hardly any longer. Actually, if if opt to go the semi-homemade route, then this recipe is actually 35 to 40-minute meal.

Simple veggies and aromatics. Chicken. A spicy, sweet-savory sauce. And two of my favorite go-to flavor bomb hacks come together to make one truly unforgettable bowl of soup.

INGREDIENTS

3 boneless skinless chicken breasts, halved crossways and cut into bite-sized pieces (see note)

Salt and pepper, as needed

1 cup corn starch, plus extra as needed

Canola or vegetable oil, for frying and cooking

2/3 cup Frank’s hot sauce, or something comparable

1/4 cup brown sugar

3 tablespoons honey

1/4 cup soy sauce

2 large carrots, sliced

3 celery stalks, finely diced

1.5 cups diced onion

2 teaspoons chicken stock concentrate

1 tablespoon poultry seasoning

2 teaspoons chopped fresh thyme (optional)

3 garlic cloves, minced or grated

6 cups chicken stock

1/4 cup garlic and herb cheese spread (give or take) NOTE: you can sub half and half here, if you like. Won’t be as tasty, though.

12 ounces fresh homestyle egg noodles

How to make Fried Chicken Noodle Soup

This is easier and faster than you may think – I mean that. You also have options! We love options. You can follow my method for scratch popcorn chicken (steps 1 – 4 in the recipe) or you can grab some pre-made popcorn chicken your your supermarket and use that. OR, you can even use a big bag of frozen popcorn chicken if you’re cool with that.

No matter which way you choose to go here, it’s going to be GREAT. Just know that if you go the semi-homemade route, you’ll skip right to Step #5. You don’t have to fiddle with the chicken frying part, as that has already been done for you. Woo!

DIRECTIONS

Preheat the oven to 425 degrees F. Adjust the rack to the middle position.
FOR SCRATCH VERSION: Place the chicken pieces on a large sheet pan, Season lightly with salt and pepper, and toss with the corn starch until evenly coated, using a bit more if necessary.
Add enough cooking oil to a large, deep-sided skillet to reach a depth of about a half an inch. Set the heat to medium high. When the oil is shimmering hot, fry the chicken in batches until golden brown and crispy on both sides, takes about six minutes per batch. Transfer to a paper lined tray or plate to drain.
Meanwhile, combine the hot sauce, brown sugar, honey, and soy sauce in a small skillet over medium heat. Bring to a simmer and stir until well mixed. Let it simmer gently while the chicken cooks to thicken and reduce. You can add more of any ingredient to suit your taste.
IF USING PRE-MADE POPCORN CHICKEN, START HERE. Place the chicken on a large sheet pan and pour the firecracker sauce all over. Toss the chicken until well coated in the sauce. Place in the hot oven for just 4 to 5 minutes to crisp up. Keep warm until ready to serve.
To make the soup, add about a tablespoon of oil to a large, deep skillet set over medium high heat. Add the carrots, celery, and onion and cook until tender, about five minutes. Add the stock concentrate, Italian seasoning, thyme (if using) and garlic. Cook for one minute more. Taste and season with a little more salt and pepper.
Add the stock and the garlic and herb cheese spread and stir to combine.
Lastly, Add the noodles. Simmer until they are just cooked through. They will release their starches and really thicken the soup. If you like a thinner soup, you can add about a cup of water here, or as much as you like.
Top the soup with the crispy firecracker chicken, and enjoy. (I serve with a little crumbled blue cheese but that’s just me).