Spicy Chicken Soup
Spicy Chicken Soup
Today is my 9 year wedding anniversary and the day my Husband proposed, he proposed at my favorite Italian Restaurant, Carrabbas. Not sure if its still my favorite, but 10 years ago, it definitely was LOL. We would always order their spicy chicken soup so to bring back those memories, I decided to make my version. I must say….my version was better :) This is another easy and one-pot meal and you know I love a one-pot meal! Season 2 lbs of boneless, skinless chicken thighs with 1 tbsp of onion powder, 1 tbsp of cajun seasoning and 1 tbsp of paprika. Sprinkle over the chicken and make sure each piece of chicken is fully seasoned.
In a pot, add 3 tbsp of butter. Once the butter has melted, add the chicken. Cook 3-5 minutes on each side or until the chicken has turned a brown color. The chicken will not be fully cooked, only brown it for added flavor. Once the chicken has browned, set it to the side.
In the same pot, add 1 tbsp of butter. Once the butter melts, add 1/2 diced medium onion, 3 diced celery stalks and 3 diced carrots and stir well.
To the veggies, add 1 14 oz can of diced tomatoes, 1 tsp of dried oregano, 1 tsp of dried parsley flakes, 1/2 tsp of red pepper flakes and 1/2 tsp of cayenne pepper and stir well.
Add 4 cups of chicken broth, 4 cups of water and 1 chicken bouillon cube to the pot and stir.
Add the chicken back to the pot and cover with a lid. Cook on medium heat for 30 minutes.
After 30 minutes, remove the chicken from the pot and shred. Add 1 cup of small diced Russet potatoes and 1 cup of Ditalini pasta and stir.
Cook for another 30 minutes or until the pasta is al dente.
Garnish with fresh parsley and add grated parmesan cheese on top. Serve with bread and a salad for a complete meal. Serve and ENJOY!
Spicy Chicken Soup
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 tbsp onion powder
- 1 tbsp cajun seasoning
- 1 tbsp paprika
- 1 tbsp garlic salt
- 4 tbsp butter
- 1/2 diced medium onion
- 3 diced celery stalks
- 3 diced whole carrots
- 14 oz can of diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp red pepper flakes
- 1/2 tsp cayenne pepper
- 4 cups chicken broth
- 4 cups water
- 1 chicken bouillon cube
- 1 cup diced Russet potato
- 1 cup ditalini pasta
Instructions
- Season the chicken thighs with onion powder, garlic salt, cajun seasoning and paprika. Make sure each piece is fully seasoned.
- In a pot, add 3 tbsp of butter. Once the butter has melted, add the chicken thighs and cook 3-5 minutes on each side or until the chicken has turned a brown color. The chicken will not be fully cooked, only brown it for added flavor. Once the chicken has browned, set it to the side.
- In the same pot, add 1 tbsp of butter. Once the butter melts, add diced onion, diced celery and diced carrots and stir well.
- Add can of diced tomatoes, dried oregano, dried parsley flakes, red pepper flakes and cayenne pepper and stir well.
- Add chicken broth, water and chicken bouillon cube to the pot and stir.
- Add the chicken back to the pot and cover with a lid. Cook on medium heat for 30 minutes.
- After 30 minutes, remove the chicken from the pot and shred. Add diced Russet potatoes and Ditalini pasta and stir.
- Cook for another 30 minutes or until the pasta is al dente.
- Garnish with fresh parsley and add grated parmesan cheese on top. Serve with bread and a salad for a complete meal. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
