Go Back

Spicy Chicken Soup

This spicy chicken soup combines tender bone-in chicken thighs simmered with aromatic onions, garlic, and fiery chili peppers, creating a smoky, flavorful broth. Brightened with lemon and topped with fresh cilantro, it boasts a hearty yet vibrant texture, perfect for warming up on chilly evenings. The dish features a rich, slightly chunky consistency with bold, smoky, and citrusy notes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs for flavor and tenderness
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 fresh chili peppers deseeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 cayenne pepper optional, for extra heat
  • 4 cups chicken broth preferably homemade or good quality store-bought
  • 1 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 your ingredients and prep your workspace with everything within reach. Chop the onion, mince the garlic, deseed and chop the chili peppers, and squeeze fresh lemon juice.
  2. Place a large heavy-bottomed pot over medium-high heat and add a splash of oil. Once shimmering, add the chicken thighs and cook until golden brown, about 5 minutes, turning occasionally for even searing.
  3. Remove the browned chicken and set aside briefly. In the same pot, add chopped onions, garlic, and chili peppers. Cook for about 3-4 minutes until fragrant and onions turn translucent, emitting a savory aroma.
  4. Return the chicken to the pot, then pour in the chicken broth. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld and the chicken to become tender.
  5. Add ground cumin, smoked paprika, and cayenne pepper to the broth. Stir well to evenly distribute the spices, and continue simmering for another 5 minutes to deepen the smoky warmth.
  6. Taste the broth and adjust the seasoning with salt if needed. Then, squeeze fresh lemon juice into the soup, stirring to brighten the flavors and add a fresh citrus zing.
  7. Remove the chicken thighs from the soup, shred the meat if desired, and return it to the pot. Stir everything together and cook for another 2 minutes to reheat the chicken thoroughly.
  8. Ladle the hot soup into bowls, then garnish generously with chopped fresh cilantro for a burst of herbal freshness. Serve immediately, enjoying the smoky, spicy, and bright flavors with each spoonful.

Notes

Feel free to adjust the heat level by adding more or fewer chili peppers. For a creamier texture, stir in a splash of coconut milk at the end. This soup pairs well with crusty bread or rice on the side.