I’ve always loved a warm bowl of soup, and Spicy Chicken Vegetable Soup by Wendy is one that brings comfort and excitement all at once. The moment I start making it, the kitchen fills with the aromas of fresh vegetables, tender chicken, and a hint of spice. The beauty of this soup is how versatile it is – you can adjust the spice level to suit your taste. I first created Spicy Chicken Vegetable Soup when I wanted something hearty yet light, full of flavor and packed with nutritious ingredients. It’s become a favorite in my home, especially during the cooler months.
A Burst of Freshness
The vegetables are what make this soup shine. I love chopping carrots, celery, and bell peppers to create a colorful base. The broth comes together beautifully with a mix of chicken stock and tomatoes, adding that rich flavor. For me, the magic of Spicy Chicken Vegetable Soup really lies in the seasoning. A bit of cumin, chili powder, and a touch of paprika give it that delightful kick, while the chicken adds a satisfying protein boost.
Perfect for Every Occasion
What I truly enjoy about Spicy Chicken Vegetable Soup by Wendy is how flexible it is. Whether you’re looking for a quick dinner on a busy weeknight or something to share with friends at a gathering, this soup never disappoints. The beauty of making this soup is that it doesn’t take long to prepare, and you can easily make it in advance for the week ahead. I love having leftovers for lunch the next day, as the flavors only get better!
Serving this soup with a sprinkle of fresh cilantro or a squeeze of lime adds an extra layer of flavor. Spicy Chicken Vegetable Soup is not just a meal; it’s an experience. The combination of spicy warmth and hearty vegetables makes each spoonful a comforting escape from a hectic day. I hope you enjoy it as much as I do!
Table of Contents
Chef’s Notes- Spicy Chicken Vegetable Soup
- Simmer the Broth Slowly: For a richer and more flavorful broth, use a free-range chicken and simmer it gently for 45-60 minutes. The slow cooking extracts the most flavor from the chicken and the ginger, green onions, and garlic.
- Skimming the Broth: While the chicken simmers, skim any impurities from the top of the broth using a ladle or spoon. This ensures a cleaner, more refined broth with a clearer appearance.
- Customize the Spice Level: If you prefer a milder version, adjust the amount of Korean hot pepper flakes (gochugaru) or substitute with crushed red pepper or paprika for a more controlled heat level. For extra heat, you can add a sliced fresh chili or a spoonful of chili paste.
- Texture Variations: Fernbrake (gosari) can be tough to find. If you’re using spinach or water chestnuts instead, add them closer to the end of cooking to preserve their texture. Fernbrake gives a chewy, earthy texture that complements the tender chicken.
- Thickening the Broth: If you want a thicker, heartier soup, make a slurry by mixing 1 teaspoon of cornstarch with water, and stir it into the soup during the last 5 minutes of simmering. This will help thicken the broth without changing the flavor.
- Freezing Leftovers: This soup keeps well in the fridge for up to 3 days, but it can also be frozen for up to 1 month. Store it in airtight containers, leaving some room for expansion. When reheating, be sure to bring it to a boil to ensure the flavors are revived.
Spicy Chicken Vegetable Soup
4
bowls20
minutes1
hour400
kcal10
minutes1
hour30
minutesDive into the bold and savory flavors of our Spicy Chicken Vegetable Soup! Perfect for cozy evenings, this hearty dish combines succulent chicken, vibrant vegetables, and a fiery kick that will tantalize your taste buds. Whether you’re feeding a family or meal prepping for the week, this nutritious and delicious soup is sure to become a staple in your kitchen. Crafted with simplicity in mind, it’s both affordable and customizable to your preferences. Join countless home cooks who have fallen in love with this irresistible bowl of comfort. Get ready to warm up with every spoonful!
Ingredients
- Broth and Protein
1 whole chicken (4 to 4.5 lbs)
2 tablespoons fresh ginger thinly sliced and peeled
3 daepa (or 24 regular large green onions), thoroughly cleaned
1 tablespoon kosher salt
- Vegetables
8 ounces pre-soaked fernbrake (gosari)
3 cups mung bean sprouts rinsed and drained
12 cloves garlic finely minced
- Seasoning Paste
1/4 cup vegetable oil
1/2 cup diced onion
1/2 cup small dried red chilies stems removed
1 tablespoon toasted sesame oil
1/3 cup Korean hot pepper flakes (gochugaru)
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
- Alternative Ingredients:
Chicken: Swap with turkey for a similar flavor profile or tofu for a vegetarian option.
Fish sauce: Use soy sauce or tamari as a substitute for a gluten-free option.
Vegetable oil: Can substitute with olive oil or any neutral oil.
Korean hot pepper flakes: Replace with crushed red pepper or paprika for less heat.
Gosari fernbrake: Substitute with spinach or water chestnuts.
Sesame oil: Use peanut oil or omit for a different flavor.
Green onions: Regular onions can be used if daepa is unavailable.
Directions
- Prepare the Chicken and Broth – Begin by removing any giblets from the whole chicken. Generously coat the chicken and giblets with 1/4 cup kosher salt, then thoroughly rinse under cold water until clean. Place the chicken in a large heavy-bottomed pot with sliced ginger and green onions. Cover with water and bring to a boil, then reduce heat and simmer for 45 minutes to an hour until the chicken is tender and the broth is rich. As an optional step, skim off any impurities for a clearer broth.
- Prepare the Vegetables – While the chicken simmers, soak dried fernbrake in water until expanded, usually about 30 minutes. Rinse mung bean sprouts and drain well. Mince the garlic and set aside. Optionally, blanch mung bean sprouts for 2 minutes to enhance their texture.
- Make the Seasoning Paste – In a separate pan, heat 1/4 cup vegetable oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add small dried red chilies and cook until they darken slightly, approximately 3 minutes. Stir sesame oil, Korean hot pepper flakes, ground black pepper, and kosher salt. Cook for another 2 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Combine and Simmer – Once the chicken is cooked, remove it from the pot and shred the meat, discarding the bones and skin. Return the shredded chicken to the pot along with the soaked fernbrake, mung bean sprouts, and minced garlic. Add the prepared seasoning paste and stir well to combine. Let the soup simmer for an additional 20 minutes to allow all flavors to integrate. Taste and adjust seasoning as needed.
- Serve and Garnish – Ladle the hot soup into bowls, ensuring an even distribution of chicken and vegetables. Garnish with chopped green onions for added freshness and flavor. Serve alongside steamed rice and kimchi for a complete, satisfying meal. Optionally, you can freeze leftovers for future meals.
Equipment
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
- dutch oven
- colander
Notes
- Chef’s Notes: For the richest flavor, use a free-range chicken and simmer the broth slowly to fully extract the flavors. Skimming the broth during simmering ensures a clear and clean taste. To enhance the umami, consider adding a splash of soy sauce or a dash of pepper flakes according to your heat preference. This soup pairs wonderfully with steamed jasmine rice and spicy kimchi. For added texture, you can incorporate sliced mushrooms or spinach towards the end of cooking. If you prefer a thicker broth, mix a teaspoon of cornstarch with water and stir it in during the last 5 minutes of simmering. Don’t forget to taste and adjust the seasoning to make it perfect for your palate!
Nutrition Facts
- Calories: 400kcal
- Carbohydrates: 30g
- Protein: 35g
- Fat: 15g
- Saturated Fat: 3g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 1500mg
- Potassium: 700mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 800IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 4mg
FAQ- Spicy Chicken Vegetable Soup
Can I use chicken breast instead of a whole chicken?
Yes, you can substitute chicken breast for a whole chicken, but the broth will not have the same depth of flavor. To make up for it, you can add a bit more ginger and garlic for extra flavor. Chicken thighs will work better if you’re looking for a more robust taste.
Is it possible to make this soup vegetarian?
Absolutely! You can replace the chicken with tofu or tempeh for a plant-based version. Instead of chicken broth, use vegetable broth, and skip the fish sauce in favor of soy sauce or tamari for a gluten-free option.
What if I can’t find fernbrake (gosari)?
Fernbrake provides a unique texture, but if you can’t find it, spinach, water chestnuts, or even bok choy can be good substitutes. Just be sure to add them later in the cooking process to avoid overcooking them.
Can I adjust the spice level of the soup?
Yes! You can control the spiciness by adjusting the amount of Korean hot pepper flakes (gochugaru). For a milder soup, reduce the amount, or substitute with paprika or crushed red pepper flakes. For more heat, add fresh chilies or extra pepper flakes.
How can I make the soup less salty?
If you find the soup too salty, consider reducing the amount of fish sauce and kosher salt in the seasoning paste. You can also dilute the broth with some water or low-sodium chicken broth to balance the saltiness. Taste as you go and adjust accordingly.
