Creamy Spicy Chicken Soup
Ingredients
Chicken and chicken stock:
1 whole chicken
½ tablespoon salt
4 garlic cloves chopped
4 cups water should cover or almost cover the chicken
Cream sauce:
¼ cup butter salted or unsalted; or olive oil
1 red bell pepper chopped; or other color
1 cup white button mushrooms sliced; or other mild mushroom
1 tablespoon olive oil optional
2 cups heavy cream
2 tablespoon chili flakes, adjust amount according to taste & spice level
½ tablespoon chili powder adjust amount according to taste & spice level
Directions
Chicken and chicken stock:
Start by cooking the chicken. Place the chicken in one piece in a large pot and add the salt and chopped garlic.
Pour over the water – it should cover, or almost cover, the chicken. If not, turn the chicken once while cooking. Place the pot over high heat and boil for 30 minutes.
After 30 minutes, check that the chicken is cooked through – that is, the meat is white and when cutting into the chicken the juice is clear. Then take the pot off the heat and place the chicken on a plate or chopping board to cool.
When the chicken has cooled down a bit, peel the meat of the bones and chop the meat roughly.
Cream sauce:
When the chicken is done and cooling, place a skillet over medium-high heat and add in the butter.
When the butter has melted, add in chopped red bell pepper and sliced mushroom and mix. Cook for 5 minutes, mixing often.
After 5 minutes, add the olive oil and mix. Then add the cream and mix again. Follow with the chili flakes and chili powder. Mix well, then cover and let simmer for 10 minutes.
When both the chicken and cream sauce are done, add the chicken to the cream sauce and mix. Then add the chicken stock. Mix well and let simmer for 5 minutes. Taste test and add more chili flakes and/or chili pepper if needed. Serve!
