Best Spicy Chicken Vegetable Soup Wkale Recipes

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

Ingredients

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.

APRIL'S SPICY CHICKPEA SOUP WITH KALE

April's Spicy Chickpea Soup with Kale image

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Provided by Linda

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 teaspoons cumin seeds
½ teaspoon red pepper flakes
1 medium onion, minced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
1 small bunch kale, chopped
salt and ground black pepper to taste
½ cup finely chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g