I feel as though I am going down with something so I'm getting in quick with a fiery chilli soup to see if I can ward the lurgy off. And anyway it is a rather cool and damp day. A hot soup helps with that too. Adding noodles or rice will turn it into my evening meal as well as giving me leftovers.

When I’m under the weather, I always reach for something warming, spicy and easy — the kind of fiery chilli soup that clears your head before you’ve even finished chopping the garlic. Today’s version leans into the comfort of a spicy noodle broth, built on chicken stock, mince and a handful of fresh chillies from my latest chilli box delivery. If you’re looking for a spicy soup for colds, this is exactly the sort of thing that does the job.

The vegetables get the julienne treatment — carrot, leek, celery, green pepper and the enormous Spanish spring onions that are practically leeks in disguise. They soften quickly and bring sweetness to balance the heat. The mince adds heartiness, turning this from a light broth into a proper hearty winter soup that works as a full meal.

From the chilli box, I went for a mix: green jalapeños for freshness, a red chilli for sharp heat, and half a yellow habanero-style chilli for that fruity fire. It’s a great way to use a mixed selection if you’ve ever wondered what to cook with a chilli box.

Once the noodles go in, the whole thing becomes a bowl of comfort — a cross between a Mediterranean broth and a spicy noodle soup you’d make on a cold evening when you want something restorative but still full of flavour. It’s quick, it’s bright, and it’s the sort of one‑pot spicy noodle soup that tastes like it’s doing you good.

Here’s the recipe for my fiery chilli soup.

Fiery Mince & Noodle Broth (1L)

Ingredients

• 1L chicken stock
• 250g pork & beef mince
• 1 large carrot, julienned
• 1 large leek, julienned
• 1 celery stick, julienned
• ½ green pepper, julienned
• 1 large spring onion, julienned (white and pale green parts)
• 2 green jalapeños, thinly sliced
• 1 red chilli, thinly sliced
• ½ yellow habanero-style chilli, deseeded and finely chopped
• 4 garlic cloves, thinly sliced
• 1 handful noodles (rice, egg or wheat)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 tsp soy sauce, ½ tsp fish sauce, pinch smoked paprika, squeeze of lime

Method

1. Heat olive oil in a pot. Add mince and cook until browned. Season lightly.
2. Add garlic, green jalapeños and yellow chilli. Stir for 1 minute.
3. Add carrot, leek, celery, green pepper and spring onion. Cook for 3–4 minutes.
4. Pour in chicken stock. Scrape the bottom. Simmer for 15 minutes.
5. Add noodles. Cook until tender.
6. Stir in red chilli. Adjust seasoning.
7. Optional: Add soy sauce, fish sauce, paprika or lime to taste.
8. Serve hot, garnished with reserved spring onion tops.

It’s the kind of spicy winter soup that warms your bones, clears your head and leaves you with enough leftovers to feel smug tomorrow. If the lurgy does arrive, at least I’ll be armed with a bowl of something hot, bright and full of chilli.

This recipe is part of my Soup Recipes collection. It joins 25 other soups — from chilled gazpacho to hearty broths and Asian-inspired bowls — in my complete Soup Recipes hub.

Wonky photos, proper soup, genuine adventures — The Flexible Chef