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Spicy Chicken Soup

This fiery chicken soup combines tender, bone-in chicken thighs simmered with aromatic onions, garlic, and chili peppers to create a smoky, flavorful broth. Brightened with citrus and finished with fresh herbs, it offers a hearty yet vibrant texture with a comforting, slightly chunky appearance. The dish is perfect for cozy nights needing a spicy kick and a bowl full of warmth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs for flavor and tenderness
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 2 fresh chili peppers diced, or substitute with cayenne or hot sauce
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika smoked if available
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 4 cups chicken broth preferably homemade or high-quality store-bought
  • 1 lemon lemon juiced, for brightness
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon or silicone spatula
  • Lemon squeezer
  • Measuring spoons and cups

Method
 

  1. Gather all ingredients and prep your workspace, chopping the onions and garlic, and dicing the chili peppers.
  2. Heat a splash of oil in your large pot over medium-high heat until shimmering, then add the chicken thighs. Cook for about 5 minutes, turning occasionally, until they develop a golden-brown crust.
  3. Remove the browned chicken from the pot and set aside. In the same pot, add chopped onions, garlic, and chili peppers. Cook, stirring frequently, until fragrant and onions are translucent, about 3-4 minutes.
  4. Return the chicken thighs to the pot, then pour in the chicken broth. Bring to a gentle boil over high heat.
  5. Lower the heat to a simmer and add cumin, paprika, and cayenne pepper. Cover and let simmer gently for 20-25 minutes, until the chicken is cooked through and tender.
  6. Taste the broth and adjust seasoning with salt if needed. Squeeze in the lemon juice to brighten the flavors.
  7. Remove the chicken thighs from the pot, shred the meat, and return it to the soup. Stir in chopped cilantro for a fresh herbal finish.
  8. Serve the hot soup in bowls, ensuring each has a good mix of chicken, broth, and aromatics. Enjoy the comforting heat and smoky richness in every spoonful.