Spiced Chicken Soup

Spiced Chicken Soup

Warm, fragrant, and deeply nourishing, Spiced Chicken Soup is the kind of recipe that feels both comforting and elevated. Infused with warming spices, tender chicken, and aromatic vegetables, this soup bridges classic chicken soup and global spice traditions—perfect for cozy evenings, cold weather, or when you want food that truly satisfies.

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Why You’ll Love This Spiced Chicken Soup

• Deep, layered flavor from toasted spices

• Comforting yet exciting, not your average chicken soup

• Naturally nourishing with protein-rich chicken and vegetables

• Flexible – easily adapted to mild or bold heat preferences

This recipe works beautifully as a main course, served with crusty bread, flatbread, or steamed rice.

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Spiced Chicken Soup

Ingredients

For the soup base

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

Spices

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon turmeric

• ½ teaspoon smoked paprika

• ¼–½ teaspoon chili flakes (optional, to taste)

• 1 bay leaf

Chicken & broth

• 1½ lbs (700 g) bone-in chicken thighs or drumsticks

• 6 cups chicken stock (homemade preferred)

• Salt and freshly ground black pepper, to taste

Vegetables

• 2 carrots, sliced

• 1 celery stalk, sliced

• 1 small potato or sweet potato, diced (optional but hearty)

Finishing touches

• Juice of ½ lemon

• Fresh cilantro or parsley, chopped

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Instructions

1. Build the flavor base
   Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft and lightly golden, about 5 minutes. Stir in garlic and ginger; cook for 30 seconds until fragrant.

2. Bloom the spices
   Add cumin, coriander, turmeric, smoked paprika, chili flakes, and bay leaf. Stir constantly for 1 minute to toast the spices and release their aroma.

3. Add chicken and broth
   Nestle the chicken pieces into the pot. Pour in chicken stock, season lightly with salt and pepper, and bring to a gentle boil.

4. Simmer
   Reduce heat to low, cover, and simmer for 30 minutes, skimming foam if necessary.

5. Add vegetables
   Stir in carrots, celery, and potato. Simmer uncovered for another 15–20 minutes, until vegetables are tender and chicken is cooked through.

6. Shred and finish
   Remove chicken, discard skin and bones, and shred the meat. Return chicken to the pot. Stir in lemon juice and adjust seasoning.

7. Serve
   Ladle into bowls and garnish with fresh herbs.

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Flavor Variations

• Middle Eastern-Style: Add a pinch of cinnamon and allspice

• Asian-Inspired: Add star anise and a splash of soy sauce

• Creamy Version: Stir in ½ cup coconut milk at the end

• Extra Heat: Add sliced fresh chilies or chili oil

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Serving Suggestions

• With warm naan or flatbread

• Over steamed jasmine or basmati rice

• Alongside a simple cucumber-yogurt salad

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Storage & Reheating

• Refrigerate in an airtight container for up to 4 days

• Freeze for up to 2 months

• Reheat gently on the stovetop to preserve flavor

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Final Thoughts

This Spiced Chicken Soup delivers comfort with character—warming spices, tender chicken, and a broth that tastes like it simmered all day. It’s the kind of recipe readers save, share, and come back to again and again.

OTHER RECIPES

Ingredients -

• 1 tablespoon Olive Oil
• 2 cups finely chopped Onions
• 2 tablespoons finely chopped, peeled Fresh Ginger
• 2 tablespoons minced Garlic
• 1 cup canned Diced Fire-Roasted Tomatoes
• 1 tablespoon Ground Coriander
• 1 tablespoon Ground Cumin
• 1/2 teaspoon Ground Cardamom
• 1/4 teaspoon Ground Cinnamon
• 4 cups Fat-Free Low-Sodium Chicken or Vegetable Broth
• 1 (12 ounces) Sweet Potato, peeled and cut into 1/2-inch dice (about 2 cups)
• 12 ounces Boneless, Skinless Chicken Breast, cut into 1/2-inch cubes
• Coarse Salt, to taste
• Fresh Ground Black Pepper, to taste
• 1/4 cup chopped Fresh Cilantro Leaves

INSTRUCTIONS

1. Heat olive oil in stockpot over medium-low heat.
2. Add chopped onions to hot oil. Sauté onions until tender, about 7 minutes.
3. Stir in chopped ginger, and minced garlic.
4. Sauté additional minute.
5. Stir in fire-roasted tomatoes. Simmer 5 minutes.
6. Stir in ground coriander, ground cumin, ground cardamom, and ground cinnamon.
7. Cook 1 minute.
8. Stir in chicken broth. Bring to a gentle boil.
9. Stir in sweet potato. Simmer 5 minutes.
10. Stir in cubed chicken breast. Cook through about 5 minutes.
11. Season soup with salt and pepper.
12. Serve hot in individual soup bowls.
13. Garnish with chopped fresh cilantro.

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