Spicy chicken soup

This pretty spicy chicken soup is great to have as a dinner in a cold, rainy and windy day (and we get a lot of them in Belgium). I got the idea from Catherine and adjusted her recipe a bit. You can add potatoes, carrots or celery - I limited myself with canned tomatoes and it came out very nicely. For two persons:

500 ml water

1 tsp salt

0.5 tsp pepper

1 garlic glove

1 tsp dried parsley

1 chicken bullion cube

100 g chicken fillet

 

Pour water into a saucepan, add seasoning and chicken fillet and bring to boil. Reduce heat and simmer about 45-60 minutes (until chicken juices run clear). Remove and shred chicken, reserve broth. You can use the time for chopping vegetables, for preparing a dessert, for reading papers or cleaning the kitchen etc. For me, it went by very quickly.

 10 ml olive oil

1 onion, chopped

1 garlic glove, crushed

250 ml (1 can) whole peeled tomatoes

1 tsp chili powder

1 tbsp sour cream

 

# In a large pot over medium heat cook onion and garlic until slightly browned.

# Stir in whole tomatoes, chili powder, sour cream, shredded chicken and about 400 ml broth. You can also add 100-150 ml tomato juice, a few tablespoons corn and some more chopped vegetables (as mentioned above).  

# Simmer for 30 minutes (or until vegetables you added are soft).

# Serve immediately (otherwise it will thicken and you will get porridge instead of soup) with grated cheese and toasted bread.

For me it was pretty nice to eat chicken inside a soup for a change - I usually make either chicken pasta, chicken curry or chicken salad and I guess I haven’t actually made chicken soup. I think it is a great recipe in a sense that it is so flexible - you can adjust seasoning and ingredients about any quantity to your liking and still enjoy the basic flavors. If you have leftovers, then no worries, this soup freezes well.