Best Spicy Chicken Stock Recipes

SPICY CHICKEN SOUP

Spicy Chicken Soup image

This Tex-Mex inspired Spicy Chicken Soup is bursting with rich, deep flavor from the spices added. It's hearty, and deliciously comforting.

Provided by Lauren Allen

Time 1h

Number Of Ingredients 21

Ingredients

4 cups water
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 Tablespoon dried parsley flakes
3 teaspoons onion powder
1 Tablespoon olive oil
1/2 onion (, chopped)
2 cloves garlic (, minced)
3 teaspoons chicken bouillon paste ((or 3 bullion cubes))
8 ounces salsa (, your favorite kind)
14.5 ounce can diced tomatoes (, undrained)
4 ounces tomato sauce
1/2 Tablespoon granulated sugar
2 Tablespoons chili powder
1 teaspoon cumin
15 ounce can corn ((or frozen), drained)
16 ounce can chili beans
3/4 cup sour cream
Cilantro, shredded cheese, and avocado for soup garnish

Steps:

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

Nutrition Facts : Calories 314 kcal, Carbohydrate 40 g, Protein 17 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 1567 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

EASY SPICY GARLIC CHICKEN BROTH

Easy spicy garlic chicken broth image

This spicy garlic chicken broth is the magic elixir that soothes sore throats, warms you up on a chilly day and makes instant ramen infinitely better.

Provided by Alida Ryder

Categories Dinner Soup

Time 35m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 head of garlic (halved)
5 cm (2in) piece fresh ginger (sliced )
½ cup spring onions / green onions (finely sliced )
1 red chilli (halved )
8 cups chicken stock / bone broth
1/3 cup soy sauce
2 tbsp lime juice
1 tsp honey ((optional))

Steps:

Heat the oil in a pot set over medium heat.
Add the garlic, ginger, spring onion and chilli and cook for 2-3 minutes until fragrant.
Pour in the stock, soy sauce, honey and lime juice. Bring to a simmer then cook for at least 10 minutes.
Taste and adjust seasoning as preferred then serve.

Nutrition Facts : Calories 92 kcal, Carbohydrate 8 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Sodium 817 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPICY CHICKEN STOCK

Spicy Chicken Stock image

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.

Provided by Camille Becerra

Yield Makes about 3 quarts

Number Of Ingredients 13

Ingredients

1 (3-pound) whole chicken
1/2 bunch celery, coarsely chopped
1 medium onion, coarsely chopped
1 bunch cilantro or parsley stems
2 medium carrots, scrubbed, coarsely chopped
1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
8 dried chiles de árbol
2 dried guajillo chiles
2 jalapeños, halved lengthwise
1 head of garlic, cut in half crosswise
1 (3-inch) piece ginger, peeled
3 bay leaves
1 tablespoon coriander seeds

Steps:

Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.