With half a chicken & two types of chili this is THE 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!
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.
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!
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.