Creamy Spicy Chicken Soup with Whole Chicken
Creamy spicy chicken soup made with a whole chicken, two types of chili and lots of cream. The chicken makes its own stock, and it's ready in 1 hour!
Servings 4
Calories 978kcal
Cost $5
Equipment
- Measuring cups (metric or US)*
Ingredients
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 Tbsp 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 off 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 Tbsp olive oil, 2 cups heavy cream, 2 Tbsp Aleppo chili flakes*, ½ Tbsp 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 powder if needed. Serve!
Video
Notes
Use full fat cream. If you use a lower fat version, the sauce can 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. What chicken to use. Bones are what we're after so you could swap the whole chicken 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. Do not use a countertop blender, the pressure will build and can make the top pop off.
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.Nutrition
Calories: 978kcal | Carbohydrates: 9g | Protein: 41g | Fat: 88g | Saturated Fat: 44g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 1226mg | Potassium: 725mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4785IU | Vitamin C: 43mg | Calcium: 135mg | Iron: 3mg