Spicy Chicken Soup is a hearty, flavorful dish made with tender chicken, smoky paprika, chili flakes, tomatoes, and a comforting broth. It's warming, bold, and nourishing.
Move over bland chicken soup, your favourite comfort food has gone spicy!
We love this spicy chicken soup as an appetizer, but we also make it when anyone is feeling a little under the weather. It's got such big flavours in that spicy tomatoey broth, that it just feels so nourishing.
Spicy Chicken Soup is one of those recipes that's easy, comforting, and flavorful. It's proof that you can make something deeply satisfying with a few pantry ingredients and about half an hour of time.
The smoked paprika gives it body, the chili brings warmth, and the chicken keeps it filling but not heavy.
If you're looking for a meal that's flexible enough for weeknights, meal prep, or lazy Sundays, this is it. Try making a batch and see how easily it becomes a go-to favorite.
If you love your chicken soup to have big flavour, be sure to also try Thai Chicken Soup!
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Why You'll Love This Recipe
- It's a one-pot meal, saving time and cleanup.
- The spice level is easy to customize.
- This spicy chicken soup uses basic pantry ingredients.
- The flavors develop beautifully as it simmers.
- It's high in protein but still light.
- It works for meal prep and freezes well.
- The spicy tomato chicken soup is naturally gluten-free.
- It's ready in about 40 minutes.
- It's warming, satisfying, and budget-friendly.
- It tastes even better the next day.
Ingredients
You only need simple pantry ingredients for this recipe!
- Chicken breasts. Lean, tender, and cook quickly. You can substitute with thighs for a richer flavor.
- Olive oil. Adds a smooth, rounded base flavor. Any neutral oil will work if needed.
- Onion. Provides sweetness and depth as it cooks down. Yellow or white onions are best.
- Garlic. Brings aromatic intensity that complements the spices.
- Chili flakes. Add the signature heat. You can adjust the amount to match your spice tolerance.
- Smoked paprika. Gives warmth and a subtle smokiness. Regular paprika works, but smoked adds a unique layer.
- Chopped tomatoes. Create the body of the broth with acidity and richness.
- Chicken stock. Builds the savory base. Use homemade or store-bought; low sodium is ideal.
- Salt and pepper. Balance and finish the flavors.
- Fresh parsley. Adds freshness and color when serving.
See the recipe card for quantities and method.
How to make Spicy Chicken Soup
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Heat the oil in a large saucepan over a medium heat. Stir in the onion and cook for 4-5 minutes until soft and lightly golden.
Add the diced chicken and cook for about 5 minutes until lightly browned (it doesn't need to be cooked through yet).
Add the garlic, chili and paprika and cook for a further minute.
Stir in the chopped tomatoes and chicken stock. Mix well, scraping up any browned bits from the bottom of the pan.
Bring it to a gentle boil, then reduce the heat and simmer for 20-25 minutes. The chicken should be cooked through and tender.
Taste and season with salt and pepper.
Ladle into bowls and serve topped with fresh parsley.
Serving Suggestions
- Serve with crusty bread or a baguette. Try Outback Steakhouse Bread copycat.
- Add a dollop of Greek yogurt or sour cream to cool the spice.
- Sprinkle extra chili flakes for a hotter finish.
- Top with shredded cheese for richness.
- Serve with lime wedges for a bright contrast.
- Pair with a light salad on the side.
- Add tortilla chips for crunch.
- Serve in a bread bowl for a fun presentation.
Variations
- Spicy Chicken and Rice Soup. Add cooked rice during the last 5 minutes for extra heartiness.
- Coconut Spicy Chicken Soup. Stir in a bit of coconut milk for creaminess and a mild sweetness.
- Vegetable-Loaded Version. Add carrots, zucchini, or spinach for extra nutrition.
- Mexican-Inspired. Add cumin, lime juice, and cilantro.
- Asian-Inspired. Add soy sauce, ginger, and a drizzle of sesame oil.
- Creamy Spicy Chicken Soup. Blend half the soup before serving for a thicker texture.
- Low-Carb Version. Add cauliflower florets instead of tomatoes for a lighter option.
- Spicy Chicken Noodle Soup. Stir in cooked noodles right before serving.
- Bean and Chicken Soup. Add canned white beans or chickpeas for protein and fiber.
- Slow Cooker Spicy Chicken Soup. Cook on low for 6 hours for deeper flavor.
More Soup Recipes
Storage, Freezing, and Make-Ahead Advice
This soup stores well for up to 4 days in the refrigerator in an airtight container. The flavors actually improve after a day as the spices meld together.
For freezing, let it cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stove over medium heat.
If you want to prepare ahead, cook the base (onions, spices, tomatoes) in advance and store it separately. When ready to serve, add stock and chicken, then simmer fresh for the best texture.
Recipe Tips
- Brown the chicken pieces for extra flavor before adding the liquid.
- Use smoked paprika, not sweet paprika, for the signature depth.
- Don't rush the simmer time; it helps the broth develop flavor.
- Taste and adjust salt at the end, as the stock may already contain sodium.
- Add fresh parsley just before serving to preserve its color and freshness.
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📖 Recipe
Spicy Chicken Soup
Equipment
- Pot
Ingredients
- 2 boneless skinless chicken breasts diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- ½ - 1 teaspoon chili flakes adjust to taste
- 1 teaspoon smoked paprika
- 1 can chopped tomatoes 400g/14 ounce
- 3 cups chicken stock
- Salt and pepper to taste
To serve
- Fresh parsley chopped
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 4-5 minutes until soft and lightly golden.
- Add the diced chicken and cook for about 5 minutes until lightly browned (it doesn't need to be cooked through yet). Add the garlic, chili and paprika and cook for a further minute.
- Stir in the chopped tomatoes and chicken stock. Mix well, scraping up any browned bits from the bottom of the pan.
- Bring it to a gentle boil, then reduce the heat and simmer for 20-25 minutes. The chicken should be cooked through and tender.
- Taste and season with salt and pepper.
- Ladle into bowls and serve topped with fresh parsley.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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