Description
This Spicy Chicken Soup is a flavorful and comforting dish perfect for any season. Combining tender shredded chicken with aromatic spices, fresh vegetables, and a hint of heat from green chili, this soup is quick to prepare and full of vibrant flavors. Topped with lime and cilantro, it offers a refreshing zest that balances the spice, making it both nourishing and satisfying.
Ingredients
Scale
Sauté Base
- 1 tbsp oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1 green chili, chopped
Main Ingredients
- 1 lb chicken breast, shredded
- 4 cups chicken broth
- 2 carrots, sliced
- 1 tbsp soy sauce
Garnish
- Lime wedges
- Fresh cilantro
Instructions
- Sauté Aromatics: Heat the oil in a pot over medium heat. Add the diced onion, minced garlic, grated ginger, and chopped green chili. Sauté until fragrant, about 2-3 minutes, to develop a flavorful base.
- Add Carrots and Broth: Stir in the sliced carrots and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the carrots are tender and flavors blend.
- Add Chicken and Soy Sauce: Stir in the shredded chicken and soy sauce. Continue to simmer the soup for an additional 5 minutes, allowing the chicken to heat through and absorb the flavors.
- Serve: Ladle the soup into bowls and top each with a squeeze of lime and fresh cilantro for a bright, fresh finish. Serve hot and enjoy the comforting, spicy taste.
Notes
- You can adjust the heat level by adding more or fewer green chilies according to your preference.
- For a thicker soup, consider adding a slurry of cornstarch and water before adding the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To make it gluten-free, use tamari instead of soy sauce.
- Adding vegetables like celery or bell peppers can enhance the flavor and nutrition.
