Spicy Chicken Soup is one of my favourite soups. It is great for lunch or dinner. You can change the veggies to suit your own tastes, but this is what I used.

This soup freezes well, making it perfect for lunches.

Related recipe: curry powder
Related recipe: vegetable stock paste

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 1

Ingredients

  • 1/2 brown onion
  • 450 g tinned tomatoes
  • 100 g frozen corn
  • 2 tbsp. vegetable stock paste
  • 1 tbsp. curry powder
  • 2 chicken breast
  • 1 garlic clove
  • 1 zucchini
  • 2 carrot
  • 500 g water

Instructions

Thermal Cooking Method

  1. Add onion to mixing jug and blitz for 3 seconds/speed 7. Then cook for 1 minute/100ºC/speed 1.
  2. Chop up carrots and zucchini into large chunks and add them with the garlic to the mixing jug and chop for 3 seconds/speed 5,
  3. Slice up the chicken breasts into large pieces and add these together with everything else and cook for 15 minutes/steaming temp/speed 2/reverse.
  4. As your soup comes to temperature, the chicken starts to shred apart, if it needs more then turn up to speed 4 (reverse) to shred the chicken. Be careful it will be very hot!
  5. Serve with some cracked pepper and crusty bread - YUM!

Traditional Cooking Method

  1. Dice onion, carrot and zucchini and add to a large pot.
  2. Slice up the chicken breasts into bite-sized pieces and add these together with everything else and boil until ingredients are cooked through.
  3. Once cooked you can break up the chicken to shred it if you like, or leave it as bite-sized pieces.
  4. Serve with some cracked pepper and crusty bread - YUM!