Spicy Chicken Soup
A warm and filling spicy chicken soup featuring a rich cream sauce, toasted peppers, and mushrooms, perfect for cozy weeknight meals.
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.
Notes
Store leftovers in airtight containers. Reheat gently on the stove over low heat, stirring to maintain smoothness. For long-term storage, freeze in freezer-safe containers.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 18gSodium: 800mgFiber: 2gSugar: 2g