Feeling under the weather or just in the mood for something that warms you from the inside out? This spicy chicken soup is your go-to remedy. Packed with flavors and just the right amount of heat, it’s comfort in a bowl with a spicy twist.
Why This Recipe Works
- The combination of fresh herbs and spices creates a depth of flavor that’s both comforting and invigorating.
- Using homemade chicken stock as the base ensures a rich and flavorful soup that’s far superior to anything store-bought.
- The addition of fresh vegetables not only adds nutrition but also texture and color, making the soup as pleasing to the eye as it is to the palate.
- Adjusting the level of spiciness is easy, making this recipe customizable to suit any taste preference.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your delicious creation.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 6 cups homemade chicken stock
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until the onions are translucent and the vegetables begin to soften, about 5 minutes. Stir in the garlic, cumin, chili powder, and cayenne pepper, cooking for another minute until fragrant.
Step 2: Add the Stock and Chicken
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and add the shredded chicken. Let the soup simmer for about 20 minutes to allow the flavors to meld together.
Step 3: Season and Serve
Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro before serving.
Tips and Tricks
For an even richer flavor, consider roasting the chicken before adding it to the soup. This adds a depth of flavor that boiled chicken just can’t match. If you’re short on time, a store-bought rotisserie chicken works wonderfully in this recipe. To make the soup spicier, add more cayenne pepper or include a diced jalapeño when sautéing the vegetables. For a thicker soup, blend a portion of the soup before adding the chicken, then stir the chicken in after blending.
Recipe Variations
- For a creamy version, stir in 1/2 cup of heavy cream or coconut milk during the last 5 minutes of cooking.
- Add a cup of cooked rice or noodles to make the soup more filling.
- Vegetarians can substitute the chicken with tofu and use vegetable stock instead of chicken stock.
- For a different flavor profile, try adding a tablespoon of curry powder along with the other spices.
- Include other vegetables like zucchini or bell peppers for added nutrition and color.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then transfer them to a slow cooker along with the remaining ingredients except for the cilantro. Cook on low for 6-8 hours or on high for 3-4 hours. Garnish with cilantro before serving.
How can I store leftovers?
This soup stores beautifully in the refrigerator for up to 3 days. Just be sure to cool it completely before storing it in an airtight container. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is there a way to make this soup less spicy?
Yes, simply reduce or omit the cayenne pepper. You can also add a dollop of sour cream or yogurt to each bowl to help tame the heat.
Summary
This spicy chicken soup is a flavorful, comforting dish that’s perfect for any day. With its customizable spice level and versatile ingredients, it’s sure to become a favorite in your recipe collection.
