Easy Spicy Garlic Chicken Broth Recipes

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SPICY CHICKEN STOCK



Spicy Chicken Stock image

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.

Provided by Camille Becerra

Yield Makes about 3 quarts

Number Of Ingredients 13

1 (3-pound) whole chicken
1/2 bunch celery, coarsely chopped
1 medium onion, coarsely chopped
1 bunch cilantro or parsley stems
2 medium carrots, scrubbed, coarsely chopped
1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
8 dried chiles de árbol
2 dried guajillo chiles
2 jalapeños, halved lengthwise
1 head of garlic, cut in half crosswise
1 (3-inch) piece ginger, peeled
3 bay leaves
1 tablespoon coriander seeds

Steps:

  • Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
  • Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
  • Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
  • Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

GARLIC CHICKEN BROTH SOUP



Garlic Chicken Broth Soup image

The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes. Just don't make the soup so hot you can't tolerate it. There is no chicken pieces in this soup. Just the Chicken Broth.

Provided by litldarlin

Categories     Stocks

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
1/4 cup minced fresh parsley
1/4 cup minced fresh cilantro
2 teaspoons lemon pepper
2 teaspoons fresh mint leaves, minced
2 teaspoons dried basil, crushed or
2 tablespoons fresh basil, minced
2 teaspoons curry powder
1 bay leaf
hot red pepper flakes

Steps:

  • Combine all ingredients in a stockpot.
  • Bring to a boil and simmer uncovered for 30 minutes.
  • Discard bay leaf.
  • Puree in batches in a blender or food processor.
  • Return to pot, stir well.
  • Serve hot and enjoy.
  • Can also be put into small containers and frozen for future use.

Nutrition Facts : Calories 64, Fat 1.6, SaturatedFat 0.4, Sodium 785.1, Carbohydrate 6.6, Fiber 1.3, Sugar 2.1, Protein 5.8

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