Chilli Chicken Soup

Chilli Chicken Soup

It’s that time of year. No, not the great unveiling of the John Lewis Christmas advert, but lurgy season. A.K.A, Flu season. I didn’t get around to getting my flu jab, I didn’t really think it was necessary, but lo and behold who gets ill? Me.

Since I have 3 kids to look after, I kind of need to ignore my symptoms and get on with life. This Chilli Chicken Soup hit the spot nicely and flushed out those germs quicktime. It was rather tasty, so I thought I’d add it to our fabulous blog.

Usually I’ll drop some knowledge with a definition from Wiki, but since Chicken Soup is pretty self-explanatory, I thought I’d share this instead.

Chicken Soup – “Slang for legitimate. Eg, “Nah man it’s completely chicken soup.”” – Urban Dictionary


Chilli Chicken

5 chicken thighs
5 tbs Lea & Perrins
1 tbs Tabasco sauce
1 tbs paprika
1 tbs dried garlic granules
1 tbs Knorr Aromat all-purpose savoury seasoning
1 tbs ground ginger
2 tsp ground black pepper
1 Onion
3 Potatoes
200g (cooked) Kidney beans
90g Fresh spinach
2 Whole cloves
Knorr chicken stockpot
1/2 tsp tomato purée
2 tbsp. unsalted butter
2 Garlic cloves
1/4 Red Chilli chopped (seeded, optional)
1 Bay leaf
1 tbs Parsley
1tbs Thyme
1 tsp lime juice



Prep your (skinned and clean) chicken by adding the following ingredients –
Lea & Perrins, Tabasco sauce, paprika, dried garlic granules, Knorr Aromat all-purpose savoury seasoning, ground ginger, 1 tsp ground black pepper and half a chopped onion. Mix well and leave to marinade for roughly one hour, or even better, over night, covered in the fridge.

Melt the butter in a saucepan over a medium heat. Add chopped garlic, onion, and chopped Chillies (leave seeds in if you like it hot!); cook until golden, for about 4 minutes. Add your marinated Chicken along with Thyme, Parsley, Bay leaf, Black Pepper, Lime juice and water; bring to a boil and add 1 Knorr Chicken Stockpot. Reduce heat to low-medium, add chopped potatoes and cook for 35 minutes whilst covered. Add Kidney beans and Spinach and continue simmering for a further 5-7 minutes. Serve whilst hot.


Chilli Chicken Soup
Chilli Chicken Soup
Chilli Chicken Soup
Chilli Chicken Soup
Chilli Chicken Soup


  1. ZaraLouU

    Daaaaamn that looks so good! (I’d minus the spice as even yoghurt is too spicy for me, LOL I’m a complete saddo) but it looks so scrummy and I’m feeling ill too, I need something like this to give my cold the wonderful middle finger is deserves!!

    I’ll just keep insisting you need to have like a deliveroo service, you make some amazing stuff ??????????


  2. Tiffany

    This looks so yummy and comforting for the fall!! Love the little bit of heat from the Tabasco 😉

  3. Elise

    This sounds so amazing and delish! I definitely need to try this recipe out. Sound so perfect for this winter season.


  4. Veronica

    Omg I could do with this right now! Although I’m pescatarian ? So I’m gonna try it with fish ? Hopefully it still turns out ok. Looks delicious and it was so handy writing easy to follow measurements thank you!


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