Spicy Chicken Soup Recipe

6 standard portions

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Ingredients

• 1½ lb chicken thighs ((680g))
• 3 tbsp cajun seasoning
• 1 tsp black pepper
• 1 tsp pink salt
• 4 tbsp olive oil
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 1 tsp ginger (minced)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1-2 large carrots (chopped)
• 2 celery stalks (chopped)
• 1 tbsp parsley
• 6 sprigs of thyme (tied together)
• 2 cups broccoli (chopped)
• ½ head of a large cabbage (chopped)
• 1 cup chopped tomato in juice
• 8 cups chicken stock ((1.89 litres))
• 1-2 tbsp cajun seasoning
• additional black pepper and pink salt to taste

Method

1. Place the chicken in a large bowl.
2. Season the chicken with the cajun seasoning and set aside.
3. On medium heat, add the 2 tablesppoon of olive oil to a large pot.
4. Add the chicken and brown the meat (this will take up to 15 minutes) during the given time the chicken might extract its own juices, if it does, you will need to increase the heat to high and carefully cook off the excess juice to lock in the flavour.
5. Once the chicken is browned, remove from the pot and set aside.
6. Replenish the pot with olive oil (I used 2 tablespoons) on medium heat.
7. Saute the onion, garlic and ginger until soft and translucent.
8. Add the bell peppers, carrots and celery and cook for 5 minutes.
9. Add the parsley, thyme along with the broccoli, cabbage and chopped tomato.
10. Pour in the chicken stock and cajun seasoning.
11. Bring the pot to boiling point then reduce the heat to medium-low.
12. Cover the pot with the lid and simmer for 30-40 minutes.
13. Around 10 minutes before the finishing time add the chicken and do a taste test then add more cajun seasoning and black pepper and pink salt if needed.
14. Remove the thyme stems before serving.