Ever since I posted the above pic on the instas a few months ago, I have been asked repeatedly for this recipe and I've truly felt guilty every time I posted anything else. But now, my friends, at long last it has arrived! You must wait no longer for the glorious invention of my genius, Sriracha Chicken Soup.
It is VERY spicy, filled with healthy veggies, and the perfect soup recipe to make any time of year. It can very easily be made vegetarian if that's your jam, just leave out the chicken and use vegetable stock. But I won't bore you anymore, here is the recipe and accompanying food porn.
Here is what you're going to need (4 servings):
1/2 Cup Chopped Onion
1 Bushel Roughly Chopped Kale (or whatever dark leafy green you want to use, I threw in some spinach and the original batch I made a few months ago was made with collard greens)
2 Cloves Minced Garlic
Half a Green Bell Pepper Chopped
1 Diced Tomato, or 1 Cup Halved Cherry or Plum Tomatoes
2 Tbsp Fresh Chopped Cilantro
1 Cup Shredded Roasted Chicken
1/4 Cup Sriracha
1 Tbsp Honey
4 Cups Chicken Stock
Salt and Pepper
First, chop your veggies. Even though you are going to cook them, you want to use the best produce you can find. If it's winter, go with a tin of diced tomatoes. Unripe tomatoes are a total buzzkill.
But look at that sexy kale! So green and leafy and filled with vitamin K!
And don't even get me started on the tomatoes. Juicy, perfectly red and ripe tomatoes are one of my favorite things about summer and I love a lot of things about summer.
And look at how organized it is in to it's own little piles of produce wonder! It's so beautiful it makes me want to cry or write a sonnet... whew I got a little excited there! I once had someone tell me they've never seen someone get as excited over fresh produce as I do. I'm choosing to take it as a compliment.
You'll also need to shred your chicken. Roasted chicken is always better when it's homemade and truly makes this soup even more delicious (especially if you also make your own chicken broth from the bones). However, to paraphrase the goddess, Ina Garten aka the Barefoot Contessa, it's really better if it's homemade, but store-bought will work just fine.
Then you just throw your veggies and chicken into your soup pot. I used a crockpot because it's hot and I didn't want to turn on the stove.
Then add your sriracha and honey to the pile.
Mix it all up making sure you get it all good and moist (disgusting word, but necessary concept), and covered in spicy sriracha and honey!
Then add your chicken stock. And I will now confess, I bought a roasted chicken at the grocery store, BUT I did make my own stock so I'm still good with Ina. Who are we kidding? She wouldn't judge, she's a human person too.
You'll want enough liquid to cover the rest of the ingredients (if you don't have enough stock, just add some water and increase flavor with salt and pepper).
If you're cooking on a stove, just pop the lid on and cook on medium high heat until the onions are fully cooked.
If you're going the crockpot route, put the lid on and turn your crockpot on high for about an hour. You can also put it on low or warm and leave it for a long-ass time and come back whenever you please.
Once it's all warm and smelling amazing, salt and pepper to taste if it needs more flavor (it probably won't), ladle into bowls, garnish with chopped cilantro, green onions, avocado, feta cheese, more sriracha, or any combination thereof and enjoy!
The spice is a great way to make soup feel a bit summery and would be a killer way to knock out an early cold. Whip up a batch the next time you've got a hankering for something fiery, hearty, and fresh and let me know how it turns out!