Best 3 Spicy Chicken Vegetable Soup Recipes

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**Savor the Spicy Symphony of Flavors: A Culinary Journey through Spicy Chicken Vegetable Soup Recipes**

Embark on a tantalizing culinary adventure with our curated collection of spicy chicken vegetable soup recipes. These delectable dishes promise an explosion of flavors that will ignite your taste buds and warm your soul. From classic favorites to innovative fusion creations, our recipes offer a diverse range of options to suit every palate. Whether you prefer a traditional chicken and vegetable soup with a spicy kick or an exotic Thai-inspiredトムヤムクン, we have something to satisfy your cravings. Get ready to embark on a flavor-filled journey with our spicy chicken vegetable soup recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CHICKEN VEGETABLE SOUP



Spicy Chicken Vegetable Soup image

A spicy, healthy, relatively-quick chicken vegetable soup. Great as leftovers. Easy to freeze.

Provided by My Edible Yard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 (49.5 fluid ounce) cans chicken broth
1 large white onion, chopped
4 large cloves garlic, sliced, or to taste
2 pounds skinless, boneless chicken thighs, cut into chunks
2 (16 ounce) bags frozen mixed vegetables
1 (28 ounce) can diced tomatoes with juice
1 (16 ounce) package frozen turnip greens with turnip pieces
1 (16 ounce) package frozen sliced okra
1 tablespoon dried oregano
1 teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

  • Bring chicken broth, onion, and garlic to a boil in a large pot. Reduce heat to low. Add chicken thighs; simmer until juices run clear, about 10 minutes. Add mixed vegetables, tomatoes, turnips, okra, oregano, red pepper flakes, salt, and pepper. Simmer, stirring occasionally, until flavors combine, about 30 minutes.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 29.1 g, Cholesterol 77.2 mg, Fat 9.3 g, Fiber 8.7 g, Protein 28.2 g, SaturatedFat 2.3 g, Sodium 2005.9 mg, Sugar 6.8 g

SPICY CHICKEN VEGETABLE SOUP



Spicy Chicken Vegetable Soup image

With the onset of winter I'm always on the outlook for new soup recipes to warm me up and this one, from UK chef Lindsey Bareham, caught my eye. I modified it to suit my taste. You can also use cooked chicken pieces in this recipe, just add them right at the end instead of earlier in the process.

Provided by Sackville

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

200 g new potatoes, peeled and diced
1 small onion, thinly sliced
2 leeks, trimmed and sliced
1 hot chili pepper, sliced and seeded if desired
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon finely chopped ginger
250 g boned and skinless chicken, diced
2 roasted peppers, diced (I use the jarred variety)
750 ml chicken stock
2 tablespoons coarsely chopped coriander
salt and pepper

Steps:

  • Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
  • Increase the heat slightly and add the leeks and potatoes.
  • Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
  • Stir the chicken and cook until it browns in patches.
  • Now add the peppers and the stock.
  • Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
  • Taste and adjust the seasoning before serving.
  • Sprinkle over some coriander.
  • You may also like to add a bit of lemon juice.

SPICY CHICKEN AND VEGETABLE SOUP (CHORBA) (SLOW - COOKER)



Spicy Chicken and Vegetable Soup (Chorba) (Slow - Cooker) image

Make and share this Spicy Chicken and Vegetable Soup (Chorba) (Slow - Cooker) recipe from Food.com.

Provided by MomLuvs6

Categories     Low Cholesterol

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 medium zucchini, chopped
1 jalapeno, seeded and finely chopped
1 (16 ounce) can chickpeas, drained
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
4 cups chicken broth or 4 cups vegetable broth
4 cups water
1 lb chicken breast, boneless, skinless
1 teaspoon salt
pepper

Steps:

  • Add the onion, carrots, celery, zucchini, jalapeno, chickpeas, turmeric, cinnamon, chicken broth, water, salt and pepper to the slow cooker. Mix ingredients and cook on low heat for 4 hours or until vegetables are tender.
  • When vegetables are tender add chicken breasts, whole and cook for 30 more minutes or until done.
  • Remove chicken breast and cut in bite size pieces. Return to slow cooker.

Tips:

  • Prep Vegetables in Advance: Chop and dice vegetables like carrots, celery, and onions ahead of time to save time during cooking.
  • Use a Variety of Vegetables: Don't limit yourself to just a few vegetables. Experiment with different types to add flavor and texture to your soup.
  • Spice It Up: If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to taste.
  • Don't Overcook the Chicken: Overcooked chicken can become tough and chewy. Cook it just until it is cooked through to maintain its tenderness.
  • Add Noodles or Rice: For a more filling soup, add cooked noodles or rice. This will also help to thicken the soup.
  • Garnish Before Serving: Add a garnish like chopped fresh herbs or a dollop of sour cream to enhance the soup's flavor and appearance.

Conclusion:

This spicy chicken vegetable soup is a delicious and hearty meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a flavorful and satisfying soup that the whole family will enjoy. So grab a bowl and spoon and get ready to warm up with this delicious soup!

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