Description
A warming and flavorful Spicy Chicken Soup featuring tender shredded chicken, aromatic ginger and garlic, and a kick of green chili, simmered to perfection in a savory broth with fresh vegetables and garnished with lime and cilantro.
Ingredients
Scale
Soup 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
Toppings
- Lime, for squeezing
- Fresh cilantro, for garnish
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 and translucent, about 2-3 minutes, to build the soup’s flavorful base.
- Add Carrots and Broth: Stir in the sliced carrots and chicken broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes, or until the carrots become tender and the flavors meld.
- Add Chicken and Soy Sauce: Mix 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 rich flavors of the broth.
- Serve: Ladle the hot soup into bowls. Top each bowl with a fresh squeeze of lime juice and a sprinkle of cilantro for brightness and added aroma. Serve immediately and enjoy your comforting, spicy chicken soup.
Notes
- For extra heat, increase the amount of green chili or add a pinch of chili flakes.
- You can substitute chicken broth with vegetable broth for a lighter option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Shredded rotisserie chicken can be used to save time.
