Spicy Chicken Soup

Spicy Chicken Soup

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Servings: 4
Calories: 300


  • 18 oz frozen chicken giblets
  • 3 pt water
  • 1 tsp salt
  • Mixed root vegetables
  • 2 small onions
  • 7 oz chicken breast boned
  • 3/4 cup button mushrooms
  • 1 oz butter
  • 1 tbsp curry powder
  • Pinch cayenne pepper


  • Place the unwrapped chicken giblets in a sieve over a bowl to thaw, throwing away any water that collects in the process.
  • Wash the giblets thoroughly, place in a saucepan, cover with the water and bring to the boil. Remove any scum as it forms.
  • Add salt and vegetables and simmer gently for 1 hour.
  • Meanwhile, peel and finely chop onions, cut chicken breasts into thin strips, clean and slice mushrooms.
  • Heat butter in heavy skillet and fry chopped onion gently with chicken strips, turning frequently, until both are done.
  • Add sliced mushrooms and fry 1 minute longer, then stir in curry powder and cayenne pepper.
  • Strain chicken stock over chicken strips and vegetables and keep hot.
  • Rinse chives before chopping finely and sprinkling over soup.
Calories: 300 kcal
Carbohydrates: 8 g
Protein: 35 g
Fat: 14g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 348 mg
Sodium: 809 mg
Potassium: 636 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 12445 IU
Vitamin C: 22 mg
Calcium: 48 mg
Iron: 8 mg
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