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Quick Chicken Soup with Garlic Chili Oil

Quick Chicken Soup with Garlic Chili Oil and Carrot and Couscous Salad

This is another quick and healthy dinner recipe, but with a tasty twist. The quick chicken soup comes together really fast. I used this great ingredient I have recently added to my cooking arsenal to get great chicken flavor in a short amount of time. Have you heard of this Lee Kum Kee chicken powder? You can get it here on amazon. It is basically chicken bouillon powder, but a really yummy one.

When you serve this soup, you drizzle some of the garlic chili oil onto the top and that little extra touch makes this soup great. The oil is made by simply frying garlic in oil and adding some red chili flakes. Do not skip this, trust me.

Garlic Chili Oil

If you would like a more hearty soup, you can add additional vegetables to this. You could also add some small pasta, rice, or noodles. Since I made a couscous salad on the side, I made it as is. I love to make from scratch chicken soup, using a whole chicken to make stock and then using the meat in the soup. It is so economical and tastes great. When I don’t have time to do that though, this soup is a recipe I often go to.


Quick Chicken Soup with Garlic Chili Oil

Easy and delicious chicken soup with garlic chili oil
Course Lunch, Main Course, Soup
Keyword Chicken, Lunch, Main Dish, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 onion chopped
  • 8 cloves garlic sliced
  • 2-3 carrots diced
  • 2 stalks celery diced
  • 1/4 cup oil
  • 6 cups chicken stock
  • 2 tsp crushed red pepper flakes
  • 1 package boneless skinless chicken thighs, breasts, or tenderloins I used tenderloins
  • 1/2 package frozen chopped kale
  • 1 lemon
  • 1/2 tsp dried dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp chicken powder


Make the chili oil:

  • Heat the 1/4 cup oil in a large saucepan over medium. Add sliced garlic and cook, swirling the pan, until the garlic is golden brown but do not let it burn. Leave 1 tbsp of the oil in the pot, and transfer the rest with the garlic to a heat proof jar. Add the red pepper flakes and a pinch of salt and set aside.

Make the soup:

  • To the garlic oil left in the the pot, add the onion, carrot and celery and cook, stirring occasionally until the veggies are starting to color.
  • Add in the chicken stock and the spices. Add the chicken pieces and bring heat to low simmer. Allow chicken to cook in the broth until it is fully cooked and you can shred it. When the meat is cool enough, shred it and return it to the pan. Taste the broth and add in some of the chicken powder and the squeeze of lemon juice. Stir and taste again. Add as much as needed to give the flavor you want. Also adjust the salt and pepper.
  • Add the kale to the pot and cook until it is hot. Serve in bowls with the garlic chili oil on the side to drizzle on top.
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