Spicy Chicken Soup is a warming and comforting dish that brings a delightful kick to your meal. This soup combines tender chicken, fresh vegetables, and a creamy coconut base, making it perfect for chilly evenings or when you’re feeling under the weather. The lively spices add warmth and flavor, making each spoonful exciting.
Why Make This Recipe
There are many reasons to make Spicy Chicken Soup. First, it’s delicious and satisfying, making it a hit with family and friends. Second, it’s packed with nutritious ingredients, providing essential vitamins and protein. Finally, this recipe is easy to prepare, allowing you to create a homemade meal without spending hours in the kitchen.
How to Make Spicy Chicken Soup
To prepare this fabulous Spicy Chicken Soup, follow the steps below. Start by cooking your chicken if it’s not pre-cooked. Once you have that ready, simply sauté the vegetables, add your liquids, and let everything simmer. In no time, you’ll have a hearty soup ready to enjoy!
Ingredients:
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon freshly grated ginger
- 1 jalapeno, seeded and finely chopped
- 14 ounces canned crushed tomatoes
- 4 to 5 cups chicken broth
- 1 can full-fat coconut milk
- 2 cups shredded or diced cooked chicken thighs (or chicken breasts)
- 3 to 4 ounces dry rice noodles
- Fresh cilantro
- Fresh thyme
- Lime wedges
Directions:
- If you are not using pre-cooked chicken, choose your preferred cooking method for the chicken thighs (bake, grill, or boil). Make sure the chicken is fully cooked, then shred or dice it into bite-sized pieces.
- In a Dutch oven, heat the olive oil over medium heat. Add the finely chopped shallot, carrots, and minced garlic. Sauté for 3 minutes, stirring occasionally.
- Add the chopped red pepper, grated ginger, and jalapeno. Cook for another 2 to 3 minutes, until the vegetables are softened.
- Stir in the crushed tomatoes, chicken broth, and coconut milk. Bring everything to a boil, then reduce the heat and let it simmer for 15 minutes.
- Lastly, add in the shredded chicken and rice noodles. Cook over low heat for a few more minutes until the noodles soften. Stir frequently.
- Remove the soup from the heat, divide it into serving bowls, and garnish with fresh cilantro, fresh thyme, and lime wedges. Serve hot.
How to Serve Spicy Chicken Soup
Serve the Spicy Chicken Soup hot in bowls. You can top it with fresh cilantro, thyme, and a squeeze of lime for extra flavor. This soup pairs well with some crusty bread or a simple green salad for a complete meal.
How to Store Spicy Chicken Soup
To store any leftovers, let the soup cool down completely. Transfer it to an airtight container and place it in the refrigerator. The soup will stay fresh for 3 to 4 days. You can also freeze it for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove over low heat.
Tips to Make Spicy Chicken Soup
- Feel free to adjust the spice level by adding or reducing the amount of cayenne pepper and jalapeno.
- Use fresh herbs for garnishing to enhance the flavor of your soup.
- Adding a splash of lime juice just before serving can brighten up the flavors even more.
Variation
You can easily vary this recipe by using different vegetables, such as zucchini or mushrooms. You can also substitute the chicken with tofu for a vegetarian option or add beans for added protein.
FAQs
1. Can I use canned chicken instead of cooking my own?
Yes, using canned chicken can save time! Just add it in during the final steps.
2. Can I make this soup ahead of time?
Absolutely! You can prepare this soup a day in advance. The flavors will even deepen overnight.
3. What can I use instead of coconut milk?
If you prefer, you can use regular milk or cream, but this may change the flavor and texture of the soup.
Enjoy your Spicy Chicken Soup! It’s sure to warm your heart and fill your belly.
Spicy Chicken Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil Used for sautéing.
- 1 medium shallot, finely chopped Adds flavor to the soup.
- 2 medium carrots, finely chopped Provide sweetness and color.
- 2 cloves garlic, minced Enhances flavor.
- 1 medium red bell pepper, finely chopped Adds sweetness and crunch.
- 1 teaspoon sea salt To taste.
- ½ teaspoon freshly ground black pepper For seasoning.
- ½ teaspoon cayenne pepper Adjusts spice level.
- 1 teaspoon freshly grated ginger Adds warmth and flavor.
- 1 medium jalapeno, seeded and finely chopped Adds additional heat.
- 14 ounces canned crushed tomatoes Base for the soup.
- 4 to 5 cups chicken broth Adds richness to the soup.
- 1 can full-fat coconut milk Provides creaminess.
- 2 cups shredded or diced cooked chicken thighs (or chicken breasts) Main protein source.
- 3 to 4 ounces dry rice noodles Adds texture to the soup.
For Garnishing
- 1 bunch fresh cilantro Fresh herb for topping.
- 1 bunch fresh thyme Adds aroma.
- 1 lime wedges For serving.
Instructions
Preparation
- If you are not using pre-cooked chicken, choose your preferred cooking method for the chicken thighs (bake, grill, or boil). Make sure the chicken is fully cooked, then shred or dice it into bite-sized pieces.
- In a Dutch oven, heat the olive oil over medium heat. Add the finely chopped shallot, carrots, and minced garlic. Sauté for 3 minutes, stirring occasionally.
- Add the chopped red pepper, grated ginger, and jalapeno. Cook for another 2 to 3 minutes, until the vegetables are softened.
Cooking
- Stir in the crushed tomatoes, chicken broth, and coconut milk. Bring everything to a boil, then reduce the heat and let it simmer for 15 minutes.
- Lastly, add in the shredded chicken and rice noodles. Cook over low heat for a few more minutes until the noodles soften. Stir frequently.
- Remove the soup from the heat, divide it into serving bowls, and garnish with fresh cilantro, fresh thyme, and lime wedges. Serve hot.
