This quick and easy spicy chicken soup recipe is made with leftover cooked chicken and is spiked with garlic, ginger and hot sauce.

Natalie Danford
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Ingredients

Directions

  • Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.

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Tips

How To Poach Chicken Breasts If you don't have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2 1/2 cups chopped or shredded cooked chicken)

Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

149 calories; 2.5 g total fat; 0.5 g saturated fat; 20 mg cholesterol; 857 mg sodium. 392 mg potassium; 17.9 g carbohydrates; 0.6 g fiber; 1 g sugar; 13.5 g protein; 55 IU vitamin a iu; 3 mg vitamin c; 64 mcg folate; 29 mg calcium; 2 mg iron; 25 mg magnesium;

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/02/2019
This is one of the best soups I have ever had! Love this and make it all the time now! I like the full body flavor, the heat and the fact I actually eat it! I am not a huge soup fan but I love this! And it is super quick and easy to make! The last tie I added some jalapenos to the finish to kick up the heat a bit! So glad I came across this recipe!! Read More
Rating: 4 stars
02/03/2013
Great flavor Glad to have an alternate chicken soup especially in the cold & flu season! I added thinly sliced baby portobello mushrooms and a couple heaping handfuls of spinach. Next time I'll add a bit more heat and ginger Read More
Rating: 5 stars
01/26/2012
Delicious! Fantastic flavor for a very satisfying soup! I used pre-cooked rice noodles instead of rice and have also added mushrooms rainbow chard or spinach. Great way to use up odds & ends from the vegie drawer. Pros: great flavor easy to make Read More
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Rating: 5 stars
01/11/2012
We loved it My husband and I love spicy and full bodied broth soups. This was perfect - love the chicken and rice to fill out the meal. I did use homemade chicken broth and we had some home made Nigerian hot paste that I added 1/4 tsp so it was nice and spicy. We will make this over and over! It is so nice to find flavors that rival the most expensive meals for a fraction of the cost and calories. Thank you! Read More
Rating: 5 stars
10/29/2011
Great Soup This was the most flavorful soup I've ever eaten. I replaced the white rice with quinoa but did not change the cooking time. Read More