Spicy chicken soup recipe

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  • Yield: 8 Servings


  • 1 skinless, bone-in chicken breast
  • 1⁄4 teaspoon dried basil
  • 1 tablespoon salt
  • 1 garlic clove, minced
  • One 10- ounce can tomatoes and green chiles
  • 1 medium carrot, sliced
  • 3 celery stalks, chopped
  • 1½ cups small shell pasta
  • Shredded Colby- Jack
  • Flour tortillas
  • Tortilla chips
How to Make It
  1. Combine the chicken, basil, salt, garlic, and 4 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is done, about 45 minutes. Remove the chicken to cool, reserving the broth in the pan.
  2. Add the tomatoes and chiles, carrot, celery, pasta, and 2 to 4 more cups of water to the pan. Simmer, uncovered, until the vegetables are tender, about 20 minutes.
  3. Remove the chicken from the bone and chop into 1⁄2- inch chunks. Return the chicken to the soup and heat thoroughly. Serve with shredded Colby- Jack cheese and warmed flour tortillas or tortilla chips.

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