Spicy Chicken Asiago Soup
Warm up with a bowl of Spicy Chicken Asiago Soup, a comforting yet bold dish that effortlessly blends creamy decadence with a kick of heat. Tender, shredded chicken simmers in a rich broth infused with smoked paprika, crushed red pepper flakes, and aromatic vegetables, creating layers of deep, satisfying flavor. A touch of heavy cream and melted Asiago cheese elevate the soup to luxurious levels, while optional additions like ditalini pasta add a hearty twist. Ready in just an hour, this one-pot recipe is perfect for weeknight dinners or meal prep, and it pairs beautifully with crusty bread or a crisp side salad. Garnished with fresh parsley, this spicy and creamy chicken soup is sure to become your next irresistible favorite.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 14.5 oz Diced tomatoes (canned)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Asiago cheese, grated
- 1 tsp Crushed red pepper flakes
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
- 1 cup Cooked pasta (optional, such as ditalini or elbow macaroni)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Season the chicken breasts or thighs with a little salt and pepper, then add them to the pot. Cook for 3-4 minutes per side until lightly browned (they do not need to be fully cooked). Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the crushed red pepper flakes, smoked paprika, and dried oregano. Cook for 1 additional minute to toast the spices.
Add the canned diced tomatoes and chicken broth to the pot. Return the chicken to the pot and bring the mixture to a boil, then reduce heat to a simmer.
Cover and simmer for 20 minutes, or until the chicken is cooked through and easily shreddable.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream and grated asiago cheese, whisking until the cheese is fully melted and the soup is creamy.
Taste and adjust seasoning with additional salt and pepper, if needed. If desired, add cooked pasta at this stage and stir until warmed through.
Serve hot, garnished with chopped fresh parsley. Pair with crusty bread or a simple salad for a complete meal.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 182 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
