With half a chicken & two types of chili this is THE spicy chicken soup you need when you're craving something cozy and spicy. Done in under an hour, packed full of flavor & textures and extremely filling- this is a soup you don't want to miss!
The Best Chicken Soup I’ve Ever Had
I'm not really a soup person - but I find myself craving this Spicy Chicken Soup over and over. Even in summer!
I think it's the combination of all those amazing flavors and the fact that it's such a filling meal. No need to add bread or anything else if you don't really feel like it. There's so much stuff in there you'll be full for hours anyway!
It's also super easy to make. Just cook the chicken, make the cream sauce, combine - and done.
The flavor and texture are everything you could ask for. Lots of chicken flavor thanks to the bone-in chicken supported by a nice spicy kick, just the right amount of garlic, lots of umami from the mushrooms, and even more fat to carry it all. And those chewy, meaty, creamy textures make sure to keep it interesting!
Prefer a smooth soup? This one works great blended as well!
"Oh my goodness, this chicken soup totally hits the spot! I make it milder for the kids and it's just as delicious!" - Marlynn
So Much Flavor From So Few Ingredients
Know Your Chilies!
I use Aleppo chili flakes* which are high in flavor and low in spice. If you can find them, they're a great investment!
The chili flakes you're using might be a lot spicier - if you're unsure, start with half the amount stated.
The same goes for chili powder. Be careful, and start with a smaller amount if you're unsure. You can always add more!
Do You Have to Use a Whole Chicken?
The point of using a whole chicken (as opposed to chicken breasts or similar) is that we want all that flavor from the bones. This means you could swap it for a bone-in cut of chicken, like drumsticks, but not necessarily for bone-less chicken.
If you really want to use boneless chicken, you can, but the flavor won't be quite as amazing. I recommend adding a chicken bouillon cube to the water you're boiling your chicken in for extra flavor.
Make It in 4 Easy Steps
This soup is so easy to make, but if you want to make it even easier - use your instant pot.
1. Boil the Chicken
Start by placing the chicken in a larger pot with garlic, salt and enough water to cover or almost cover the chicken. Bring to a boil and cook for 30 minutes, until the chicken is done. Then remove it from the water and set it aside to cool down.
Make sure to keep the water the chicken boiled in! This will be the base for our soup.
2. Sauté Some Veggies
Sauté bell pepper and mushrooms in butter until softened, then add olive oil.
3. Season and Simmer
Add cream and both types of chili. Start with half if you're worried about it getting too spicy!
Then mix, cover and simmer 10 minutes. Meanwhile, pick the chicken of the bones.
4. Put It All Together
Add chicken in as small pieces as you like (you can even keep some of it on the bones if you like), and pour in the chicken stock (that is, the water the chicken boiled in, garlic and all).
Mix and simmer 5 minutes, then taste test and add more chili if needed. And serve!
Extra Tips for the Tastiest Soup
- You can use more or less cream. I like it super creamy, but some like it less so. Just add more or less cream or water to adjust.
- You can blend this soup if you want to. It's just as delicious that way! This is easiest done using an immersion blender. Just be careful and avoid splatter - it's HOT!
What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. For best results, thaw slowly before reheating.
Reheating stove top: Heat in a saucepan over low heat, until heated through.
Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments, stirring between each segment.
More Easy Delicious Soup Recipes
- Instant Pot Turkey Soup40 Minutes
- Miso Mushroom Ramen Noodles with Shiitake & Portobello20 Minutes
- Gluten Free Cream of Mushroom Soup [Low Carb, Vegetarian]30 Minutes
- Spicy Chicken Noodle Soup25 Minutes
Recipe
Spicy Chicken Soup
Print Pin RateIngredients
Chicken and chicken stock
- 1 whole chicken
- ½ tablespoon salt
- 4 garlic cloves chopped
- 4 cups water should cover or almost cover the chicken
Cream sauce
- ¼ cup butter salted or unsalted; or olive oil
- 1 red bell pepper chopped; or other color
- 1 cup white button mushrooms sliced; or other mild mushroom
- 1 tablespoon olive oil optional
- 2 cups heavy cream
- 2 tablespoon Aleppo chili flakes* or other chili flakes, adjust amount according to taste & spice level
- ½ tablespoon chili powder adjust amount according to taste & spice level
Instructions
Chicken and chicken stock
- Start by cooking the chicken. Place the chicken in one piece in a large pot and add the salt and chopped garlic.1 whole chicken, ½ tablespoon salt, 4 garlic cloves
- Pour over the water - it should cover, or almost cover, the chicken. If not, turn the chicken once while cooking. Place the pot over high heat and boil for 30 minutes.4 cups water
- After 30 minutes, check that the chicken is cooked through - that is, the meat is white and when cutting into the chicken the juice is clear. Then take the pot off the heat and place the chicken on a plate or chopping board to cool.
- When the chicken has cooled down a bit, peel the meat of the bones and chop the meat roughly.
Cream sauce
- When the chicken is done and cooling, place a skillet over medium-high heat and add in the butter.¼ cup butter
- When the butter has melted, add in chopped red bell pepper and sliced mushroom and mix. Cook for 5 minutes, mixing often.1 red bell pepper, 1 cup white button mushrooms
- After 5 minutes, add the olive oil and mix. Then add the cream and mix again. Follow with the chili flakes and chili powder. Mix well, then cover and let simmer for 10 minutes.1 tablespoon olive oil, 2 cups heavy cream, 2 tablespoon Aleppo chili flakes*, ½ tablespoon chili powder
Combining chicken, chicken stock and cream sauce
- When both the chicken and cream sauce are done, add the chicken to the cream sauce and mix. Then add the chicken stock. Mix well and let simmer for 5 minutes. Taste test and add more chili flakes and/or chili pepper if needed. erve!
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
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- Full fat cream - you really need to use full fat or heavy cream here, or else it might curdle
- Chili flakes - I use Aleppo chili flakes* which are high in flavor and low in spice. The chili flakes you're using might be a lot spicier - if you're unsure, start with half the amount stated.
- Whole chicken - bones are what we're after so you could swap it for another bone-in type like drumsticks. You can also use boneless chicken like chicken breasts, but you won't get as much chicken flavor.
- Adjust the ratio of cream to chicken stock to suit your taste. I like it super creamy, but some like it less so. Just add more of one or the other to adjust!
- You can blend this soup if you want to - it's just as delicious this way! This is easiest done using an immersion blender.
- Store leftovers in the refrigerator in an air tight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months. For best results, thaw slowly before reheating.
- Reheat leftovers in the microwave in 1 minute increments
- Reheat leftovers stovetop in a sauce pan on low heat, until heated through
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Nish
Hey. Love the look of this. However, is this a recipe for half a chicken or a whole one? The ingredients has a whole chicken listed, but everything else seems to suggest half a chicken?
Emmeline Kemperyd
Hi! I use a whole chicken but you can use a half or a whole chicken. I usually make it with a whole chicken (as the recipe states) - but if you have a very large chicken or prefer less chicken vs soup a half is fine as well. /Emmeline
Robin A. Weimer
Hi sounds great but I don't see chicken stock in the ingredients list...just the 4 cups of water turns into the "stock" after the chicken is cooked?
Emmeline Kemperyd
Hi Robin! That's right! No need to add chicken stock since you are making it yourself while cooking the chicken 🙂 /Emmeline
Robin A. Weimer
Wonderful that you replied, thank you so much!
Roxi
This looks truly delicious, love hearty food with a kick! Can I check if the approximate calories of 793 are per portion or for the 4 portions?
Emmeline Kemperyd
Hi Roxi! The calories are per portion, a lot of cream and fat from the chicken in there 😉 Those are 4 big and filling portions, though! /Emmeline
Tisha
Spicy soup is one of the best ways to warm up on a cold day! I'm definitely a spicy food person!
Emmeline Kemperyd
Same here! Give me all the spice!
Gabby Bennett
I have horrible sensitivity to foods and am a picky eater but this is easily a favorite of mine, especially with how simple yet delicious it is. I adjusted the recipe as I cooked for a more personalized style though but I do recommend my adjustments. I added some garlic salt and black pepper to the cream sauce, as well as mixing in some shredded WalMart© brand Fiesta Blend cheese. Ngl it is a glorious experience
Jess
I love soups that have a little bit of spice in them and this one is PERFECT!
Farah Maizar
Anything with cream and chili flakes in it is something I'm sure I'll love. Definitely trying this out thanks for the recipe!
rika
This soup is not only easy to make but also packed with flavors! I can have this everyday!
Emmeline Kemperyd
So happy to hear that Rika! Enjoy!
Marlynn
Oh my goodness, this chicken soup totally hits the spot! I make it milder for the kids and it's just as delicious!
Emmeline Kemperyd
Thank you Marlynn, so happy to hear that!
Gjna
This sounds absolutely delicious, especially in a cold winter evening, I can’t wait to try it. I would love to link to this post in my Friday Finds Roundup of books, recipes, & crafts., with your permission of course.
Emmeline Kemperyd
Oh yes, I'm making it all the time these cold days! I would be honored to be included in your Friday Finds Gina - so go ahead and link! 😀
Haley D. Williams
I've been wanting to make homemade chicken noodle soup recently and this recipe is just what I needed!
Emmeline Kemperyd
Happy you liked it Haley!
Pam
There is something so satisfying about creating a lovely dish from a few simple ingredients, and it looks like you've hit this one out of the park. Great instructional shots!
Emmeline Kemperyd
Totally agree! Simple <3 Thank you Pam!
Beth
I can see how you would fall in love with this soup! It. Looks. Amazing! Cream & easy are my most favorite things!
Emmeline Kemperyd
Thank you Beth!
Andrea Metlika
Looks so hearty and delicious. Love the red bell peppers and mushrooms in it too!
Emmeline Kemperyd
Oh yes they are what bring it over the top. Thank you for commenting, Andrea!
Rebecca
oh this looks so good! what a great unique chicken soup recipe
Emmeline Kemperyd
Thank you Rebecca!
Mary
What a sweet story! And what delicious soup!
Emmeline Kemperyd
Thank you Mary!
Byron Thomas
Oh my God! This soup looks amazing! I love spicy soups, especially when I am not feeling 100%. My mom used to say that spicy soup was a surefire way of keeping a cold away. I think she was right! This one is going on my list of soups to make this winter. Thank you!
Emmeline Kemperyd
Thank you Byron! I'm a 100% with your mom on that - my other go-to for curing colds is a super spicy Thai Tom Yum soup and it works every time!
Choclette
Oh yes, scrummy hot healthy soup is just the thing for these cold winter days. And I'm all for the addition of chilli. I've only just managed to get my hands on some Aleppo chilli flakes having heard a lot about them for quite some time. They're worth the wait and as you say, not a blast of heat but a good bit of flavour.
Emmeline Kemperyd
Oh lucky you! Enjoy them!! I use them on everything 😉
Leslie
This looks absolutely fantastic! Gotta love a man that can cook! 🙂 Always enjoy these meals that are able to be frozen as well! We rarely eat an entire pot of soup when we make it!
Emmeline Kemperyd
Right?! SO nice to not be the only one cooking! Previously I'd rarely finish a whole pot of soup but this one has so far rarely made it to the freezer... we're just so obsessed!