Spicy Chicken Soup
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
60 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
Chicken
3.53 oz
onion
5.30 oz
Carrots
3.53 oz
celery
3 cloves
garlic
1 tsp
red chili flakes
1 tsp
cumin powder
1 tsp
coriander powder
1 tsp
turmeric powder
1 tsp
salt
1 tsp
black pepper
2 tbsp
olive oil
33.80 fl oz
chicken broth
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and red chili flakes. Saute until onion becomes translucent.
Step 2
Add chicken pieces to the pot and cook until browned on all sides.
Step 3
Add chopped carrots, celery, cumin powder, coriander powder, turmeric powder, salt, and black pepper to the pot. Stir well to coat the chicken and vegetables with the spices.
Step 4
Pour chicken broth into the pot and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 5
Serve the spicy chicken soup hot with crusty bread.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 22.075 kcal | 1.1% |
| Vitamin A | 4.415 IU | 0.49% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.1766 g | 0.16% |
| Fat | 0.883 g | 0.63% |
| Carbohydrates | 1.3245 g | 0.26% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.4415 g | 1.16% |
| Sugars | 0.4415 g | 0% |
| Protein | 2.2075 g | 2.6% |
| Vitamin C | 1.766 mg | 1.96% |
| Calcium | 0.883 mg | 0.18% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 52.98 mg | 10.6% |
| Alcohol | 0 g | 0% |
| Cholesterol | 6.6225 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 1.766 mcg | 73.58% |
| Vitamin E | 0.7064 mg | 4.71% |
| Zinc | 1.3245 mg | 0.26% |
| Selenium | 1.766 mcg | 0.35% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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