Tired of the same old chicken noodle soup? Same. I wanted comfort—but with a little attitude… like ME! Something cozy, warming, and flavorful with just enough heat to keep things interesting. Enter: my jalapeño chicken soup.

I whipped this up using what I had on hand, and honestly… I can’t stop eating it. It’s spicy, smoky, deeply savory, but not too spicy—just the perfect balance. The real star here? Jalapeño-smoked bacon from the butcher, which added that smoky heat I didn’t even know I was missing. Fresh organic spinach, dried porcini mushrooms, and jalapeños pulled everything together, and serving it over acini di pepe? Absolute perfection 🤌

This is the kind of soup you crave when it’s cold outside—north, south, midwest, or west. If there’s a chill in the air, you’re going to want a bowl of this. And trust me, you’ll be very happy if you have leftovers.

Jacqui’s Jalapeño Chicken Soup

Ingredients

• 2 tbsp organic extra virgin Olive oil and 2 tbsp grass fed butter
• 2 pounds organic chicken breasts
• Thyme, hot paprika, garlic powder, salt, and pepper (for seasoning chicken)
• 2 slices jalapeño-smoked bacon, coarsely chopped
• 1 medium onion, minced
• 2 carrots, sliced thickly
• 1–2 stalks celery, sliced
• ¼ cup dried porcini mushrooms
• ½ jalapeño pepper, sliced
• 2 large garlic cloves, sliced thinly
• Crushed red pepper flakes (to taste)
• 1 bay leaf
• 7 cups chicken broth (or chicken base + water)
• ½ to 1 (5 oz) package fresh organic spinach
• ½ pound small pasta (I used acini di pepe)
• Grated Parmesan cheese, optional

Instructions

Prepare your mise en place, grab a drink, and let’s cook.

1. Season the chicken generously with salt, pepper, thyme, hot paprika, and garlic powder.
2. Heat olive oil and butter in a large stock pot or Dutch oven over medium heat. Brown the chicken breasts on both sides until golden. Remove and set aside.
3. In the same pot, add the chopped jalapeño-smoked bacon and cook until it starts to crisp.
4. Add the onion, celery, carrots, and dried porcini mushrooms. Cook until the vegetables begin to soften. If you need more olive oil, add some.
5. Stir in the jalapeños, garlic, bay leaf, and a good pinch of crushed red pepper flakes. Sauté until fragrant and lightly golden.
6. Add your chicken broth (or chicken base and water). Bring to a gentle simmer.
   No need to rehydrate the porcini—the broth will do all the work.
7. Return the chicken to the pot. Simmer gently until the chicken is cooked through. Do not boil—low and slow keeps it tender.
8. Remove the chicken, shred or chop it, then return it to the pot.
9. Meanwhile, cook your pasta according to package directions. Drain and set aside.
10. In the final few minutes of cooking, stir in the spinach and let it wilt. You can also add grated Parmesan at this stage if you like.
11. Taste and re-season with salt, pepper, and crushed red pepper until it’s just right.
12. Serve the soup over pasta, not in it, and enjoy every cozy, smoky, spicy bite.

This soup is comforting, crave-worthy, and exactly what cold weather calls for. Regular chicken noodle could never 🌶️ compete.

Want more recipes like this?
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