You know when you cook some chicken and realise that you have leftovers which can make a whole other meal? It’s a great feeling right?
Well that’s the exact happy situation I faced when I boiled some chicken – for the first I ever – to make Vietnamese summer rolls. I mean before this, I didn’t even know you could boil chicken, so it was a real revelation.
Anyway, left with more chicken than I needed, not to mention a soupy broth, I discovered a great way of making spicy chicken soup. You can modify as you like, spice up or down, throw in some herbs, the options are endless. So see my recipe below.
Ingredients for spicy chicken soup
1 boiled chicken breast, shredded
1 chicken stock cube (optional for added flavour)
1 can of pulses – either canellini, kidney beans or three bean
1 tin of chopped tomatoes
Pinch cayenne pepper (optional)
Add the chicken breast, 1 onion sliced into quarters, chopped carrot, salt, pepper and garlic to a pan of around 500ml water. Bring to the boil.
Summer for around 30 minutes until the chicken is completely cooked.
Remove chicken from the broth and shred.
For the soup
In a separate pan of oil, add the remainder of the onion, chopped finely, with garlic and cook until the onions are golden.
Then shred the chicken, and add to the pan with the broth.
Add the tin tomatoes and a glass of water.
To thicken, add the flour (optional) Simmer for around 20 minutes before serving with crusty bread.