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With half a chicken & two types of chili this is THE spicy chicken soup you need when you're craving something cosy and spicy. Done in under an hour, packed full of flavor & textures and low in carbs - this is a soup you don't want to miss!
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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.
Why you will love this recipe
- It's easy to make - cook the chicken, make the cream sauce, combine - and you are DONE!
- Loads of chicken flavor thanks to the bone-in chicken
- It fills you up on its own, thanks to all that fat and protein
- Textures keep it interesting - meaty chicken meets soft cream, chewy mushrooms and tiny flakes of chili to make each bite slightly different
- Simple, cheap ingredients which is always great
- Flavor combination ON POINT - umami, chicken, peppers, chili taste as well as chili heat, a hint of garlic, and rich cream all combine to create a perfectly balanced flavor that will have you saying "just one more spoon..."
- Amazing when blended as well
What you need to make Spicy Chicken Soup
Ingredient notes
- 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.
- Chili powder - same as for chili flakes, be careful!
Ingredient substitutions & exclusions
- Half a 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.
- White button mushrooms can be swapped for another mild type of mushroom
- Red bell pepper can be switched for another color bell pepper
- Olive oil can be skipped if you don't have it
- Butter - I use salted butter, but you can use unsalted as well, or more olive oil
How to make it
- Place your half chicken in a large pot
- Add salt
- Add chopped garlic
- Add water - best case, it covers the chicken completely (if not, just turn it once while cooking). Then bring to a boil and cook for 30 minutes. After this, it should be done - but please check to make sure. When done, remove the chicken from off the pot (remember to keep the water it was cooked in - this is the best chicken broth!) and set aside to cool.
- When the chicken is just about done, start the sauce by melting butter in a large pan over medium heat.
- Add in red bell pepper and mushrooms and mix well.
- Cook for about 5 minutes, until softened. Then add the olive oil.
- Mix well
- Pour in the cream and mix
- Add chili flakes and chili powder - if you're worried it's going to be too spicy, just add half for now
- Then mix well, cover, and bring to a simmer
- Simmer under lid for 10 minutes. Meanwhile, the chicken should be done and a bit cooled so go ahead and pick all the meat off the bones.
- After 10 minutes, remove the lid and stir
- Add the chicken
- Pour in the chicken stock - that is, the water the chicken cooked in
- Mix and let simmer for 5 minutes to combine. Then taste test and add more chili flakes or chili pepper if needed, and serve your spicy chicken soup in your cutest bowls!
Tips & tricks
- Know your chilies! And if you don't - be careful. I use two kinds for this recipe - and both are pretty mellow. So the amount stated might be far too much for your chili. If in doubt, add just a bit and then taste test after a while and add more as needed.
- Let the chicken cool down before removing the meat from the bones
- You can leave the bones in if you're short on time, and you can then start the cream sauce when the chicken has cooked for 15 minutes
- 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!
- Make Instant Pot Chicken Soup - same delicious recipe, even easier recipe
- You can blend this soup if you want to - it's just as delicious this way! This is easiest done using an immersion blender.
- Serve on its own or with a side of bread or rice
- 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
Recipe FAQ
What spices make soup spicy?
Different types of chili can be used to make soup spicy. Which one to use depends on what type of flavor you are going for. For this recipes I've used dried chili powder and chili flakes, but you could also use other types of dried chili like cayenne pepper, fresh chili or chili paste.
How do you make soup spicier?
In general - to make soup spicier, add more chili! A dash of cayenne pepper or some chili flakes is often a great way to add more spice without changing the flavor too much.
To make this Spicy Chicken Soup spicier you can either increase the amount of chili flakes or add a chopped fresh chili together with the bell pepper.
Can chicken soup be reheated?
Yes, this spicy chicken soup reheats really well. Since this version has a lot of fat it might look a bit weird when you take it out of the fridge or freezer, but that's just because the fat gathers on top. Heat it up, mix it, and it's gonna look just as tasty as before.
More delicious soup recipes
- Instant Pot Turkey Soup
- Spicy Chicken Noodle Soup
- Classic cream of mushroom soup
- Vegan lentil soup
- Vegan Miso Mushroom Ramen
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Spicy Chicken Soup
Print Pin RateServings: 4 people
Calories: 793kcal
Prep time: 5 minutes
Cook time: 55 minutes
Active cooking time 30 minutes
Total time: 1 hour
Ingredients
Chicken and chicken stock
- ½ chicken
- ½ tablespoon salt
- 4 garlic cloves chopped
- 4 cups water
Cream sauce
- ¼ cup butter
- 1 red bell pepper chopped
- 1 cup white button mushrooms sliced
- 1 tablespoon olive oil
- 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.½ 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. Serve!
Equipment needed for this recipe
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes
- 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.
- Chili powder - same as for chili flakes, be careful
Ingredient substitutions & exclusions
- Half a 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.
- White button mushrooms can be swapped for another mild type of mushroom
- Red bell pepper can be switched for another color bell pepper
- Olive oil can be skipped if you don't have it
- Butter - I use salted butter, but you can use unsalted as well, or more olive oil
Tips & tricks
- Know your chilies! And if you don't - be careful. I use two kinds for this recipe - and both are pretty mellow. So the amount stated might be far too much for your chili. If in doubt, add just a bit and then taste test after a while and add more as needed.
- Let the chicken cool down before removing the meat from the bones
- You can leave the bones in if you're short on time, and you can then start the cream sauce when the chicken has cooked for 15 minutes
- 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.
- Serve on its own or with a side of bread or rice
- 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
Calories: 793kcal | Carbohydrates: 10g | Protein: 23g | Fat: 75g | Saturated Fat: 40g | Cholesterol: 270mg | Sodium: 1174mg | Potassium: 565mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4697IU | Vitamin C: 42mg | Calcium: 124mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
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!