Spicy Chicken Soup

by

Spicy Chicken Soup – A Nourishing Bowl of Bold Flavors

This comforting Spicy Chicken Soup brings together tender shredded chicken, vibrant vegetables, and fragrant spices to create a deeply flavorful meal. Simmered in a creamy coconut milk and chicken broth base, this soup offers a delightful combination of heat, richness, and hearty goodness. It’s the perfect recipe for cool evenings, cozy afternoons, or anytime you’re craving a satisfying yet wholesome dish.

Why You’ll Love This Recipe

  • Full of Flavor: Fresh ginger, garlic, jalapeno, and a touch of cayenne pepper bring zesty, warming heat, while coconut milk adds velvety creaminess.
  • Nutrient-Packed: Loaded with carrots, red bell peppers, tomatoes, and fresh herbs, every spoonful is both vibrant and nourishing.
  • Versatile and Adaptable: You can use chicken thighs, chicken breasts, or even turkey. Make it milder by reducing the spice, or increase the heat to suit your taste.
  • Perfect One-Pot Meal: Just add a handful of rice noodles for a complete, satisfying dish that’s ready to serve in under an hour.

Ingredients

For the Soup

  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 2 medium carrots, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon freshly grated ginger
  • 1 jalapeno pepper, seeds removed and finely chopped
  • 14 ounces canned crushed tomatoes
  • 4 to 5 cups chicken broth (preferably low-sodium)
  • 1 can full-fat coconut milk
  • 2 cups cooked shredded chicken (use thighs or breasts)
  • 3 to 4 ounces dry rice noodles

For Serving

  • Fresh cilantro leaves
  • Fresh thyme
  • Lime wedges

How to Make Spicy Chicken Soup

  1. Cook the Chicken (If Necessary):
    If you’re not using pre-cooked chicken, begin by cooking your chicken thighs or breasts using your preferred method (grilling, baking, or boiling work well). Once fully cooked, shred or chop the chicken into bite-sized pieces.
  2. Sauté the Vegetables:
    Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped shallot, carrots, and minced garlic. Cook for about 3 minutes while stirring occasionally, until the vegetables begin to soften.
  3. Add Pepper and Aromatics:
    Stir in the red bell pepper, grated ginger, and jalapeno. Continue to cook for 2 to 3 minutes until the peppers soften and the aromatics become fragrant.
  4. Add Liquids and Tomatoes:
    Pour in the crushed tomatoes, chicken broth, and coconut milk. Stir well to combine, then increase the heat to bring the mixture to a gentle boil.
  5. Simmer the Soup:
    Reduce the heat to low or medium-low and let the soup simmer uncovered for about 15 minutes, allowing the flavors to meld and deepen.
  6. Add Chicken and Noodles:
    Stir in the shredded chicken and dry rice noodles. Continue to simmer for another 5 to 7 minutes, or until the noodles are tender. Stir occasionally to prevent noodles from sticking.
  7. Garnish and Serve:
    Remove from heat. Ladle the soup into serving bowls and garnish with fresh cilantro leaves, a sprinkle of thyme, and a squeeze of fresh lime juice.

Recipe Tips and Variations

  • Use Rotisserie Chicken for Convenience: This recipe is even easier with pre-cooked rotisserie chicken.
  • Make It Ahead: For best results, prepare the soup base ahead of time and add the rice noodles just before serving to avoid them becoming mushy.
  • Adjust the Spice Level: Reduce or eliminate the cayenne and jalapeno for a milder version, or add extra cayenne or a splash of your favorite hot sauce for more heat.
  • Boost the Veggies: Baby spinach, kale, or mushrooms are excellent additions for more texture and nutrients.

What to Serve with Spicy Chicken Soup

Pair this vibrant soup with warm crusty bread or garlic toast to soak up every drop. For a lighter meal, serve alongside a simple green salad, cucumber salad, or avocado tomato salad. A cool citrus drink or infused water would also complement the spicy flavors perfectly.

Storing and Reheating Tips

  • Refrigerate: Store cooled leftover soup in an airtight container in the fridge for up to 3 days.
  • Freeze: Soup can be frozen (without noodles) for up to 3 months in a freezer-safe container.
  • Reheat: Warm gently on the stovetop over medium heat or microwave in a heat-safe container, stirring between bursts, until hot.

 

Leave a Comment