Go Back

Spicy Chicken Soup

This hearty chicken soup is flavored with chili paste, garlic, and herbs, resulting in a warming, vibrant dish with a slightly oily, bright broth. Tender shredded chicken and a splash of lemon juice create a comforting yet lively texture, perfect for cold winter days. Its customizable nature allows you to adjust heat levels and herbs to suit your taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth
  • 2 cups water
  • 2 boneless chicken breasts chicken breast or thighs, shredded after cooking
  • 2 tablespoons chili paste adjust to spice preference
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 cup fresh herbs cilantro or parsley, chopped

Equipment

  • Heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Lemon juicer
  • Measuring spoons and cups

Method
 

  1. Begin by chopping the onion finely and mincing the garlic cloves, preparing your aromatics for sautéing.
  2. Heat the olive oil in a heavy-bottomed pot over medium heat until it shimmers and starts to gently bubble.
  3. Add the chopped onion and minced garlic to the pot, sautéing until fragrant and translucent, about 5 minutes. The mixture should smell sweet and aromatic, with the onions turning a light golden.
  4. Stir in the chili paste, cooking it with the aromatics for about a minute until it becomes smoky and fragrant, coating the onions and garlic evenly.
  5. Place the chicken breasts into the pot, then pour in the broth and water. Bring the mixture to a gentle simmer over medium heat, listening for a soft bubbling sound.
  6. Let the soup simmer gently for about 20 minutes, until the chicken is cooked through and tender. The broth will become flavorful and slightly oily, with a vibrant red hue from the chili.
  7. Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  8. Taste the soup and adjust the seasoning if needed. Add more chili paste for extra heat, or a splash of water or broth if it’s too spicy.
  9. Finish the soup by stirring in the freshly squeezed lemon juice, brightening the flavors and balancing the heat.
  10. Sprinkle the chopped fresh herbs over the top, adding a fresh, cooling note to the spicy broth.
  11. Serve the hot soup in bowls, garnished with extra herbs if desired, and enjoy the comforting, fiery flavors.

Notes

Adjust the spice level by adding more or less chili paste. For a creamier texture, stir in a splash of coconut milk just before serving.