Creamy Spicy Chicken Soup
This creamy spicy chicken soup is comforting, packed with rich flavor from whole chicken, heavy cream, bell peppers and chili flakes — all made fast in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 Whole chicken
- ½ tablespoon Salt
- 4 cloves Garlic chopped
- 4 cups Water enough to cover chicken
- ¼ cup Butter or olive oil
- 1 Red bell pepper chopped
- 1 cup White button mushrooms sliced
- 1 tablespoon Olive oil optional
- 2 cups Heavy cream
- 2 tablespoons Aleppo chili flakes adjust to taste
- ½ tablespoon Chili powder adjust to taste
Instructions
Instructions
- Place the whole chicken in your large pressure cooker pot. Add salt, chopped garlic, and pour in 4 cups of water – just enough to cover or almost cover the chicken.
- Lock the lid and make sure the sealing ring is sitting right. Set to boil, then reduce to simmer and cook for 30 minutes, until the chicken is done.
- Use natural or quick release, remove chicken and let cool. Shred meat finely and discard bones.
- In a separate saucepan, melt butter over medium heat. Add bell pepper and mushrooms and sauté 5–7 minutes until soft.
- Add shredded chicken to pan and stir to combine. Pour in cream, then stir in chili flakes and powder. Mix well to blend.
- Simmer 10–15 minutes until creamy and heated through. Adjust seasoning and serve hot.
Notes
Store leftovers in airtight containers in fridge for up to 4 days or freeze for 3 months. Reheat gently to preserve creamy texture.