Slightly Spicy Chicken Soup Food

SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
• Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
• Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
• Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
• Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

SPICY ASIAN CHICKEN SOUP

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

SPICY CHICKEN VEGETABLE SOUP

Steps:

• Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
• Increase the heat slightly and add the leeks and potatoes.
• Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
• Stir the chicken and cook until it browns in patches.
• Now add the peppers and the stock.
• Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
• Taste and adjust the seasoning before serving.
• Sprinkle over some coriander.
• You may also like to add a bit of lemon juice.

CATHERINE'S SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

SICILIAN-STYLE SPICY CHICKEN NOODLE SOUP

Steps:

• Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
• Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
• Add the chopped vegetables to the soup pot.
• Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
• Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you'll need to do this every so often while the soup is cooking).
• Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
• Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
• In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
• Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
• Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
• Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
• Serve the soup with chicken, pasta and parmesan cheese.

SLIGHTLY SPICY CHICKEN SOUP

Steps:

• In a very large (7-8 qt) stock pot add water and bouillon cubes and bring to a boil.
• While water is coming to temperature, add onions and chicken to a hot frying pan with the olive oil, cooking until chicken is no longer pink on the outside and onions are translucent.
• When water comes to a rapid boil, reduce heat and add all ingredients including the cooked chicken and onions. Stir ingredients thoroughly.
• When all ingredients have been added to pot, cover and simmer on medium-low for 45-50 minutes or until potatoes are tender enough to be cut with a spoon.
• This recipe can easily translate to a crockpot also. Add the noodles in the last hour if cooking on low, or the last 1/2 hour if cooking on high.