Creamy & Spicy!


Make the best chicken soup with half a chicken & two types of chili. Creamy and spicy and the perfect comfort food. Done in under an hour, packed full of flavor & textures and low in carbs - this is a soup you don't want to miss!

Five star review for this recipe on

"This soup is not only easy to make but also packed with flavors! I can have this everyday!" - Rika


½ chicken ½ tablespoon salt 4 garlic cloves 4 cups water ¼ cup butter 1 red bell pepper 1 cup white button mushrooms 1 tablespoon olive oil 2 cups heavy cream 2 tablespoon chili flakes ½ tablespoon chili powder 

Place chicken in a large pot with garlic, salt and water. Simmer 30 minutes, until chicken is cooked through. Then set aside to cool.

Meanwhile, fry mushrooms and bell peppers in butter for 5 minutes.

Add olive oil and mix.

Follow with cream, and mix well again.

Season with chili flakes and chili powder. Adjust the amounts depending on how spicy you like it - you can always add more later!

Cover, and simmer for 10 minutes. Meanwhile, shred the chicken and set side the water it cooked in for now. Do not throw it out!

Add the shredded chicken to the soup base.

Then add the chicken stock - that is, the water the chicken cooked in.

Mix well, then simmer 5 minutes. Finally, taste test and add more chili if needed.

All done!  Serve and enjoy!

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