Spicy Chicken Vegetable Soup

“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.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
  2. Increase the heat slightly and add the leeks and potatoes.
  3. Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
  4. Stir the chicken and cook until it browns in patches.
  5. Now add the peppers and the stock.
  6. 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.
  7. Taste and adjust the seasoning before serving.
  8. Sprinkle over some coriander.
  9. You may also like to add a bit of lemon juice.

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