How to make spicy chicken soup
This post has been edited in April 2024 to reflect a recipe update and new photos!
Spicy chicken soup recipe with leftovers – delicious!
You know when you cook some chicken and realise that you have leftovers which can make a whole other meal? It’s a great feeling right?
Well that’s the exact happy situation I faced when I boiled some chicken – for the first I ever – to make Vietnamese summer rolls. I mean before this, I didn’t even know you could boil chicken, so it was a real revelation.
Anyway, left with more chicken than I needed, not to mention a soupy broth, I discovered a great way of making spicy chicken soup. You can modify as you like, spice up or down, throw in some herbs, the options are endless. So see my recipe below.
Note: I am currently fighting a cold and have made this recipe again.
This time, with some modifications! I have added 1/2 cup of bone broth (see my recipe here) for added nutritional value, and a dash of fish sauce. Also reduce the amount of tin tomatoes by half. The fish sauce is elevated the soup to another level, adding a sour hit!
Ingredients for spicy chicken soup
1 boiled chicken breast, shredded
1 chicken stock cube (optional for added flavour)
3 cloves garlic
2 carrots, diced
2 onions
1 bell pepper
1 can of pulses – either canellini, kidney beans or three bean
Handful of sweetcorn
1 tin of chopped tomatoes
1 tbsp flour (optional)
1 tsp chilli powder
1 tsp garam masala
Pinch cayenne pepper (optional)
Salt and pepper to taste
1 tbsp fish sauce
Method
To boil the chicken:
Add the chicken breast, 1 onion sliced into quarters, chopped carrot, salt, pepper and garlic to a pan of around 500ml water. Bring to the boil.
Summer for around 30 minutes until the chicken is completely cooked.
Remove chicken from the broth and shred.
For the soup
In a separate pan of oil, add the remainder of the onion, chopped finely, with garlic and cook until the onions are golden.
Add the spices and stir.
Then shred the chicken, and add to the pan with the broth.
Crumble in a stock cube.
Add the tin tomatoes and a glass of water.
To thicken, add the flour (optional) Simmer for around 20 minutes before serving with crusty bread.
About the Author
HalimaBobs
I’m a British-Bengali Muslim mum-of-two. My pictures aren’t filtered and neither are my words. I’m not a makeup artist, chef or lifestyle guru. I’m just me, sharing honest beauty reviews for brown skin, halal restaurant finds, travel inspo, mum life hacks, easy Bengali recipes and more. If that’s your bag, keep reading!
