Spicy Chicken and Vegetable Soup

4 Jan

Many of you know of my borderline addiction to soup and making soup.  I’ve been wanting to open a soup restaurant just don’t have the financial backing to do it…yet!  Last night was the perfect night to make soup here in New England, with a Nor’easter having just dumped a big pile of snow on us and temperatures in the negative numbers, what else are you supposed to have for dinner?!?  I posted a picture of the soup on Facebook so decided to put the “recipe” on here.  Enjoy!



  • 3 boneless skinless chicken breasts
  • 2 cartons of chicken broth (no sugar added)
  • 2 tablespoons Asian garlic & chili sauce
  • juice of 2 limes
  • 3 medium size carrots, sliced
  • 3 celery sticks, sliced
  • 1 package baby bella mushrooms, diced
  • 2 leeks, cut in half and sliced
  • 2 cups baby spinach, chopped
  • 1 zucchini, diced
  • 1/2 teaspoon cayenne
  • salt & pepper to taste

Spicy Chicken and Vegetable Soup


  1. Start out by pouring half a carton of chicken broth into a soup pot along with 2 tablespoons garlic & chili sauce and the juice of 2 limes
  2. Cut your chicken breasts into chunks and add to the broth and cover
  3. While your chicken is cooking, cut all vegetables and put to the side
  4. Allow the chick to cook for approximately 10-15 minutes until completely cooked, then remove chicken from broth and set aside
  5. Once the chicken is removed, add the remaining chicken broth, all vegetables and any spices to the broth
  6. When the chicken is cool enough to touch, shred it with your hands and add it back to the soup
  7. Allow to cook on a low to medium heat until the carrots and celery are tender.
  8. ENJOY!!!

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