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–+ servings
Spicy Chicken Soup 1

Spicy Chicken Soup

This hearty, aromatic spicy chicken soup combines traditional healing ingredients with a fiery kick that stimulates circulation and provides immediate relief from winter's chill—perfect for those nights when there seems to be nothing to eat in the pantry.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 310 kcal

Equipment

  • Dutch Oven or Large Soup Pot
  • Cutting Board
  • Sharp Knife

Ingredients
  

Main Ingredients

  • 2 pounds bone-in chicken thighs or substitute 1 whole chicken, cut into pieces for richer broth
  • 2 tablespoons olive oil or coconut oil for a subtle sweet undertone
  • 1 large onion diced (approximately 1 cup)
  • 4 cloves garlic minced
  • 2 carrots sliced into coins
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 2-3 jalapeños seeded and finely chopped (leave seeds in for extra heat)
  • 1 tablespoon fresh ginger grated

Spices and Seasonings

  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper adjust to your heat preference
  • 1 teaspoon dried oregano fresh rosemary works as an alternative
  • salt and freshly ground black pepper to taste

Liquids

  • 8 cups chicken broth homemade preferred, or low-sodium store-bought
  • 1 can diced tomatoes 14.5 oz
  • 1 tablespoon apple cider vinegar draws minerals from bones

For Serving

  • 1/4 cup fresh cilantro chopped (substitute parsley if preferred)
  • 1 lime cut into wedges for serving

Instructions
 

  • Season chicken thighs generously with salt and pepper. In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add chicken, skin-side down, and sear until golden brown, about 5-6 minutes per side. Remove chicken and set aside.
  • In the same pot with the chicken drippings, add onions and sauté until translucent, about 3-4 minutes. Add garlic and ginger, cooking for another minute until fragrant.
  • Add carrots, celery, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally. If your vegetables are looking dry, add a splash of broth.
  • Add jalapeños and all dry spices (cumin, paprika, cayenne, oregano). Stir continuously for 1-2 minutes until spices become fragrant.
  • Return the chicken to the pot. Add diced tomatoes with their juice, chicken broth, and apple cider vinegar. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 30-40 minutes until chicken is falling-off-the-bone tender.
  • Remove chicken pieces and place on a cutting board. When cool enough to handle, remove skin and bones, then shred the meat into bite-sized pieces.
  • Return shredded chicken to the pot, taste, and adjust seasonings. Allow to simmer for an additional 5 minutes to marry flavors.
  • Stir in fresh cilantro just before serving. Serve in warm bowls with lime wedges on the side.

Notes

This spicy chicken soup actually improves with time as the flavors meld further. Store in glass containers rather than plastic to prevent staining and flavor absorption. Refrigerate for up to 4 days or freeze for up to 3 months in portion-sized containers.
For a less spicy version, reduce jalapeños and cayenne by half, and add 1 tablespoon honey to balance remaining heat.
For a more filling meal, add ½ cup uncooked rice or small pasta shapes during the last 15 minutes of cooking, or stir in a can of drained black beans.

Nutrition

Calories: 310kcalCarbohydrates: 12gProtein: 28gFat: 18gSodium: 620mgFiber: 3gVitamin A: 90IUVitamin C: 75mgCalcium: 8mgIron: 15mg
Keyword Chicken Soup, Spicy Soup, Comfort Food, Immune Boosting
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