This Spicy Chicken Soup is loaded with nutritious veggies such as carrots and bell peppers and gets a bold kick from fresh ginger, garlic, and jalapeños. Add in tender shredded chicken and a handful of rice noodles for a warming meal.
If you’re in the mood for a creamy, salty, zesty dish, this spicy chicken soup recipe is just what you’re looking for! The blend of coconut milk and chicken broth creates a wonderfully savory base that perfectly offsets the chicken and spices.
Why We Love This Spicy Chicken Soup
- Hearty. Plenty of chicken makes this soup a complete and filling meal. You could make this a one-bowl dinner or lunch or add a side salad or bread.
- Flavorful. Combining rich coconut milk with broth in this spicy chicken soup creates the perfect balance of creamy, salty, and zesty.
- Adaptable. I love to make this recipe exactly as written, but I also switch it up and make it into a turkey soup or add a handful of chopped greens for extra flavor and texture.
Ingredients You’ll Need
- Olive Oil: I like to use good quality olive oil to cook the veggies.
- Shallot: Or substitute a tablespoon or two of minced red onion.
- Garlic: Fresh is best, but you can use jarred garlic.
- Vegetables: Carrots, bell pepper, jalapeno, and canned tomatoes.
- Seasonings: Salt, black pepper, and cayenne pepper.
- Ginger: Fresh ginger gives a wonderful kick to this soup.
- Chicken Broth: Regular or low-sodium broth will work.
- Coconut Milk: I usually use whole-fat coconut milk for richness but reduced fat is OK too.
- Cooked Chicken: Use this recipe for chicken thighs or this recipe for chicken breasts. You can also grab a rotisserie chicken.
- Rice Noodles: I like to use thin rice noodles but any will work.
- Garnish: Cilantro, thyme, and lime wedges.
How to Make Spicy Chicken Soup
Follow along with my method below to guide you through making this soup. This easy recipe takes about an hour to make, and it’s perfect for a cozy afternoon indoors.
- Prepare the chicken. Cook and shred the chicken.
- Cook vegetables. Heat the olive oil in a Dutch oven and sauté the shallots, carrots, and garlic.
- Add aromatics. Stir in the red bell pepper, ginger, and jalapeno.
- Add tomatoes and broth. Stir in tomatoes and chicken broth.
- Cook. Add coconut milk, bring to a boil, then simmer.
- Add chicken. Stir in the shredded chicken.
- Soften noodles. Now add the noodles and cook until softened.
- Serve! Divide the soup into bowls, garnish with parsley, thyme, and lime wedges, and serve hot.
Recipe Tips And Variations
- Use Pre-Cooked Chicken: Pick up a rotisserie chicken or save some chicken the next time you make a roast chicken.
- Substitute Turkey: Use turkey and turkey broth to make this into a spicy turkey soup.
- Make Ahead: This soup’s flavors intensify over time, so feel free to make it a day ahead. Leave out the noodles to avoid sogginess, adding them when reheating the soup and just a few minutes before serving.
- Add More Veggies: I sometimes will increase the amount of vegetables in this soup. I include a cup of chopped baby spinach or chard leaves or 1 cup of chopped, sauteed mushrooms.
- Adjust the Heat: While this is meant to be a spicy soup, you can use less jalapeno and cayenne pepper if you don’t enjoy spicy foods. On the flip side, add more of each if you like it spicier. You can even finish each bowl with a drizzle of hot sauce.
You can easily make a meal out of a bowl of spicy chicken soup, or you can add a few sides like a fresh loaf of classic Dutch Oven No Knead Bread, or try this flavorful Cheesy Garlic Bread. Add a refreshing, simple Avocado Tomato Salad, easy Cucumber Salad, or Mexican Street Corn Salad. You can also serve my Easy Fruit Salad, a cool glass of Cucumber Lemon Water, or a Frozen Berry Margarita is always welcome.
How to Store & Reheat Leftovers
- Place cooled soup in an airtight container and store it in the fridge for up to 3 days or freeze for up to 3 months. Thaw the soup in the fridge before reheating.
- Reheat the soup in a pot on the stove over medium heat, stirring occasionally, until it’s heated through. Or, place a portion of soup in a microwave-safe bowl and reheat in the microwave in 1-minute increments.
Easy Soup Recipes
Spicy Chicken Soup
For the Soup:
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon freshly grated ginger
- 1 jalapeno, seeded and finely chopped
- 14 ounces canned crushed tomatoes
- 4 to 5 cups chicken broth
- 1 can full-fat coconut milk
- 2 cups shredded or diced cooked chicken thighs, or chicken breasts
- 3 to 4 ounces dry rice noodles
For the Soup Garnishes:
- fresh cilantro
- fresh thyme
- lime wedges
- If not using pre-cooked chicken, choose your preferred cooking method for the chicken thighs (bake, grill, or boil). Ensure they are thoroughly cooked. You can also use chicken breasts. Then, shred or dice the cooked chicken into bite-sized pieces.
- In a Dutch oven, heat the olive oil over medium heat. Add in finely chopped shallot, carrots, and minced garlic; sauté for 3 minutes, stirring occasionally.
- Add chopped red pepper, grated ginger, and jalapeno; cook for 2 to 3 minutes or until the vegetables are softened.
- Stir in the crushed tomatoes, chicken broth, and coconut milk; bring everything to a boil. Then, reduce the heat and let it simmer for 15 minutes.
- Lastly, mix in the shredded chicken and rice noodles, cooking over low heat for a few more minutes until the noodles soften. Stir frequently.
- Remove the soup from the heat, divide it into serving bowls, and garnish it with fresh parsley, fresh thyme, and lime wedges. Serve.
- Opt for Pre-Cooked Chicken: Grab a store-bought rotisserie chicken or use leftover baked chicken.
- Prepare in Advance: Enhance the flavors by making the soup a day earlier. To prevent the noodles from getting soggy, add them during reheating, just before serving.
- Control the Spiciness: Adjust the amount of jalapeno and cayenne pepper to suit your taste for heat. For extra spice, consider a drizzle of hot sauce in each serving.
- Storage: Keep leftovers in an airtight container and in the refrigerator for up to 3 days.