Learn how to make some spicy chicken soup. This soup is made with succulent pieces of boneless and skinless chicken thighs cut into small pieces, a medley of mixed vegetables with homemade cajun seasoning to make the soup extra spicy.
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Introduction
A few years ago I made a wonderful detox cabbage soup which was well received by my audience.
It ticked all the right boxes, it was tasty, spicy, heart warming, filling and ideal for weightloss.
Today I want to share with you another soup recipe that I like to have during the winter period although you can serve it any time of the year, it's more of a winter treat in a bowl.
This chicken soup is like the big sister to my spicy cabbage detox soup. It is flavoursome, very filling and perfect for weightloss.
This soup uses a combination of vegetables - celery, cabbage, broccoli, bell peppers and carrots.
These vegetables are geared towards being low in carbohydrate which is why I specifically use them for a recipe such as this one.
A delicious bowl of chicken soup that is guaranteed to tickle your tastebuds while attributing to your weight loss goals.
Loosing weight doesn't have to be so boring nor does it have to feel like a chore anymore.
Ingredients you will need
- Chicken - Chicken thighs (skinless/boneless) with the fat trimmed off or chicken breasts are ideal for this soup because they are low in fat and high in protein.
- Chicken stock - Make sure the stock is free from gluten and low in sodium because this will serve as the base of the soup.
- Chopped tomatoes in juice - This gives the soup some colour as well as add to the depth in flavour.
- Cajun seasoning - I like to use my homemade cajun seasoning.
- Onion/garlic/ginger - These are my go to base ingredients which form as part of the foundation for the soup.
- Cabbage - Make sure you are using WHITE cabbage.
- Carrots/broccoli/bell peppers/celery - These are my choice of low carb vegetables that I like to use.
- Thyme/parsley - Fresh thyme tied together and dried parsley.
- Black pepper and pink salt - To enhance the taste.
- Olive oil - For sauteing.
The steps
- Place the chicken in a large bowl.
- Season the chicken with the cajun seasoning and set aside.
- On medium heat, add the olive oil to a large pot.
- Add the chicken and brown the meat (this will take up to 15 minutes) during the given time the chicken might extract its own juices, if it does, you will need to increase the heat to high and carefully cook off the excess juice to lock in the flavour.
- Once the chicken is browned, remove from the pot and set aside.
- Replenish the pot with olive oil (I used about 2 tablespoons) on medium heat.
- Saute the onion, garlic and ginger until soft and translucent.
- Add the bell peppers, carrots and celery and cook for 5 minutes.
- Add the parsley, thyme along with the broccoli, cabbage and chopped tomato.
- Pour in the chicken stock and cajun seasoning.
- Bring the pot to boiling point then reduce the heat to medium-low.
- Cover the pot with the lid and simmer for 30-40 minutes.
- Around 10 minutes before the finishing time add the chicken and do a taste test then add more cajun seasoning and black pepper and pink salt if needed.
- Remove the thyme stems before serving.
Notes and tips
- This is the recipe that you will need for my homemde Cajun Seasoning.
- Make sure you are using chicken stock is free from gluten and low in sodium.
- If you don't have chicken stock you can use Turkey Stock Instead.
- The amount of additional pink salt you will need will depend on the salt content of the stock.
- Be sure to do a taste test of the soup, to ensure you have the amount spiciness for your preference.
- You will need a large pot that that holds atleast 2 quarts/1.8 litres.
- When you are browning the meat, make sure to cook off the excess juices as this will help to lock in the flavour.
- Any leftovers should be stored in an airtight container and refrigerated for up to 3 days.
- You can transfer any soup into freezer friendly containers for up to 3 months.
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Spicy Chicken Soup Recipe
Ingredients
- 1½ lb chicken thighs (680g)
- 3 tablespoon cajun seasoning
- 1 teaspoon black pepper
- 1 teaspoon pink salt
To make the soup
- 4 tablespoon olive oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 tsp ginger minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1-2 large carrots chopped
- 2 celery stalks chopped
- 1 tablespoon parsley
- 6 sprigs of thyme tied together
- 2 cups broccoli chopped
- ½ head of a large cabbage chopped
- 1 cup chopped tomato in juice
- 8 cups chicken stock (1.89 litres)
- 1-2 tablespoon cajun seasoning
- additional black pepper and pink salt to taste
Instructions
- Place the chicken in a large bowl.
- Season the chicken with the cajun seasoning and set aside.
- On medium heat, add the 2 tablesppoon of olive oil to a large pot.
- Add the chicken and brown the meat (this will take up to 15 minutes) during the given time the chicken might extract its own juices, if it does, you will need to increase the heat to high and carefully cook off the excess juice to lock in the flavour.
- Once the chicken is browned, remove from the pot and set aside.
- Replenish the pot with olive oil (I used 2 tablespoons) on medium heat.
- Saute the onion, garlic and ginger until soft and translucent.
- Add the bell peppers, carrots and celery and cook for 5 minutes.
- Add the parsley, thyme along with the broccoli, cabbage and chopped tomato.
- Pour in the chicken stock and cajun seasoning.
- Bring the pot to boiling point then reduce the heat to medium-low.
- Cover the pot with the lid and simmer for 30-40 minutes.
- Around 10 minutes before the finishing time add the chicken and do a taste test then add more cajun seasoning and black pepper and pink salt if needed.
- Remove the thyme stems before serving.
Notes
- This is the recipe that you will need for my homemde Cajun Seasoning.
- Make sure you are using chicken stock is free from gluten and low in sodium.
- If you don't have chicken stock you can use Turkey Stock Instead.
- The amount of additional pink salt you will need will depend on the salt content of the stock.
- Be sure to do a taste test of the soup, to ensure you have the amount spiciness for your preference.
- You will need a large pot that that holds atleast 2 quarts/1.8 litres.
- When you are browning the meat, make sure to cook off the excess juices as this will help to lock in the flavour.
- Any leftovers should be stored in an airtight container and refrigerated for up to 3 days.
- You can transfer any soup into freezer friendly containers for up to 3 months.
Nutrition
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