Spicy Chicken Soup: Creamy Aleppo-Spiced Chicken Soup for Cozy Weeknight Meals
This spicy chicken soup blends a rich cream sauce with toasted peppers and mushrooms. It cooks with a whole chicken, so you get deep flavor and a silky texture. The recipe stays simple and uses common ingredients. If you like hearty chicken meals, you may also enjoy this high protein chicken salad for a lighter option.
why make this recipe
Make this soup when you want a warm, filling meal that comes together with little fuss. Boiling a whole chicken gives more flavor than store broth. The cream and Aleppo chili flakes add heat and smoothness. You will end up with a bowl that feels homemade and comforting.
how to make Spicy Chicken Soup
Follow the steps below in order. Work on the vegetables while the chicken cools so you finish fast.
Ingredients :
- 1 whole chicken
- 0.5 tablespoon salt
- 4 cloves garlic (chopped)
- 4 cups water (enough to cover the chicken)
- 0.25 cup butter (for sautéing)
- 1 whole red bell pepper (chopped)
- 1 cup white button mushrooms (sliced)
- 1 tablespoon olive oil
- 2 cups heavy cream
- 2 tablespoon Aleppo chili flakes
- 0.5 tablespoon chili powder
Directions :
- Place the chicken in a large pot and add the salt and chopped garlic. Pour over the water, ensuring it covers the chicken.
- Place the pot over high heat and boil for 30 minutes, checking that the chicken is cooked through.
- Remove the chicken from the pot and let it cool. Once cooled, peel the meat from the bones and chop it roughly.
- In a skillet over medium-high heat, melt the butter. Add the chopped red bell pepper and sliced mushrooms, cooking for 5 minutes.
- Add the olive oil, cream, chili flakes, and chili powder to the skillet, mixing well. Cover and let simmer for 10 minutes.
- Add the chopped chicken and chicken stock to the cream sauce, mixing well. Let simmer for an additional 5 minutes. Taste and adjust seasoning if necessary.
how to serve Spicy Chicken Soup
Ladle the soup into warm bowls. Garnish with a little extra Aleppo flakes for color and heat. Serve with crusty bread or steamed rice. For a hearty plate, pair it with crispy garlic chicken fried rice.
how to store Spicy Chicken Soup
Cool the soup to room temperature within two hours. Store it in airtight containers in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring so the cream stays smooth. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
tips to make Spicy Chicken Soup
- Use a sharp knife to chop the cooled chicken; it saves time and keeps pieces even.
- Taste before you add salt; the stock may already be seasoned.
- If the sauce looks too thick after chilling, add a little hot water or reserved chicken broth while reheating.
- Control heat by adding Aleppo flakes gradually. They give warm, fruity heat without overpowering.
variation (if any)
- Make it lighter: swap heavy cream for half-and-half or a mix of milk and a tablespoon of flour to thicken.
- Add greens: stir in baby spinach in the last 2 minutes to add color and nutrients.
- Make it smoky: replace Aleppo flakes with smoked paprika for a different flavor.
FAQs
Q: Can I use chicken breasts instead of a whole chicken?
A: Yes. Use bone-in breasts for more flavor. Cook until the meat reaches a safe internal temperature and then shred.
Q: How do I reduce the heat if it becomes too spicy?
A: Add more cream or a splash of milk to mellow the spice. A little sugar or a squeeze of lemon can also balance heat.
Q: Do I need to remove the skin from the chicken?
A: You can remove it before serving for less fat, but cooking with the skin adds flavor to the stock. Remove skin when you shred the cooled meat if you prefer.
Q: Can I make this in a slow cooker?
A: Yes. Place the chicken, salt, garlic, and water in the slow cooker and cook on low for 6-7 hours. Remove, shred, and continue with the skillet steps for the sauce.
Q: Is Aleppo chili available everywhere?
A: If you cannot find Aleppo flakes, use a mild crushed red pepper or a mix of paprika and red pepper flakes.
Conclusion
For a whole-chicken method that uses a similar approach, see Creamy Spicy Chicken Soup. For a spicy Korean take on chicken soup with scallions, check Dakgaejang (Spicy Chicken Soup with Scallions).
Spicy Chicken Soup
Ingredients
Main Ingredients
- 1 whole whole chicken
- 0.5 tablespoon salt for seasoning the chicken
- 4 cloves garlic (chopped) adds flavor
- 4 cups water enough to cover the chicken
- 0.25 cup butter for sautéing vegetables
- 1 whole red bell pepper (chopped) for flavor and color
- 1 cup white button mushrooms (sliced) adds texture and earthiness
- 1 tablespoon olive oil
- 2 cups heavy cream adds creaminess to the soup
- 2 tablespoons Aleppo chili flakes for heat and flavor
- 0.5 tablespoon chili powder for additional spice
Instructions
Preparation
- Place the chicken in a large pot and add the salt and chopped garlic. Pour over the water, ensuring it covers the chicken.
- Place the pot over high heat and boil for 30 minutes, checking that the chicken is cooked through.
- Remove the chicken from the pot and let it cool. Once cooled, peel the meat from the bones and chop it roughly.
Cooking
- In a skillet over medium-high heat, melt the butter. Add the chopped red bell pepper and sliced mushrooms, cooking for 5 minutes.
- Add the olive oil, cream, chili flakes, and chili powder to the skillet, mixing well. Cover and let simmer for 10 minutes.
- Add the chopped chicken and chicken stock to the cream sauce, mixing well. Let simmer for an additional 5 minutes. Taste and adjust seasoning if necessary.
Serving
- Ladle the soup into warm bowls. Garnish with a little extra Aleppo flakes for color and heat. Serve with crusty bread or steamed rice.