Fried Chicken Noodle Soup (Spicy Firecracker Version!)
A quick and easy scratch noodle soup with spicy, sticky-sweet fried popcorn chicken piled on top. You can make my scratch popcorn chicken or do a quick-fix version and snag some pre-made popcorn chicken from your grocer’s deli or even frozen popcorn chicken, and skip that whole part of the recipe. Either way, this is one for the books!
- Yield: Serves 4
Ingredients
Units
Scale
- 4 boneless skinless chicken breasts, halved crossways and cut into bite-sized pieces OR 1.5 to 2 pounds pre-made popcorn chicken from your grocer’s deli/prepared foods section (if using this, you’ll start at Step 5)
- Salt and pepper, as needed
- 3 egg whites beaten
- 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
- 32–ounces chicken stock
- 1/4 cup garlic and herb cheese spread (give or take)
- 12-ounce package of homestyle egg noodles (regular egg noodles can be subbed)
Instructions
- 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 egg whites, followed by the corn starch. Toss until until evenly coated, using a bit more corn starch if necessary. You can do this right on the sheet pan.
- 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 5 – 6 minutes per batch. Transfer to a baking rack or 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 (and if you want MORE SAUCE)
- 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 season with salt and pepper. Cook until tender, about 5 minutes. Add the stock concentrate, poultry 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 more stock, water, or milk until the consistency is to your liking.
- Top the soup with the crispy firecracker chicken, and enjoy. (I serve with a little crumbled blue cheese but that’s just me).
Notes
RE: CHICKEN: You can make this recipe with my scratch popcorn chicken, or you can skip that whole part of the process and use the pre-made popcorn chicken that is very commonly carried in most grocer’s deli’s/pre-made foods sections. OR, you could even prepare a large package of frozen popcorn chicken and proceed with the recipe from there. Up to you! You have options.