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


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.



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; protein 13.5g; carbohydrates 17.9g; dietary fiber 0.6g; sugars 1.3g; fat 2.5g; saturated fat 0.5g; cholesterol 19.8mg; vitamin a iu 55.1IU; vitamin c 3.2mg; folate 64mcg; calcium 29.1mg; iron 1.8mg; magnesium 25.2mg; potassium 391.5mg; sodium 857mg; thiamin 0.1mg.

Reviews (5)

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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
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
Rating: 5 stars
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
Rating: 5 stars
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: 4 stars
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
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