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A spicy, aromatic Calabrian chicken soup that you’ll want to eat all year long.

A fiery Calabrian chicken soup that I can’t get enough of

I love using Calabrian chili peppers in soup and this Calabrian chicken soup recipe takes it to another level. It’s spicy, garlicky, and aromatic, and the homemade chicken broth lends a rich, savory flavor that ties everything together. Fresh parsley, basil, and lemon juice added at the end give the soup an herby brightness that works so well with the spicy Calabrian chili peppers.

For this soup, I use crushed Calabrian chili peppers in oil. You can use whole Calabrian chili peppers and finely mince them as well. If you don’t have Calabrian chili peppers, simply use crushed red pepper flakes to taste.

How to make Calabrian chicken soup

What you need

Homemade broth: I make a homemade broth with a whole chicken, thyme sprigs, bay leaves, a whole head of garlic, and onions. If you don’t have time to make the broth, grab a rotisserie chicken from the grocery store and store-bought chicken broth.
Soup: After you make the broth, you’ll need diced onion, diced celery, minced garlic, crushed Calabrian chili peppers, and pearl couscous.
Finishing touches: You’ll finish the soup with fresh lemon juice, minced parsley, and chopped basil.

How to make it

Step 1: Make the chicken broth by combining all the ingredients in a large pot and bringing it to a boil. Reduce the heat, cover, and simmer for 1 hour 30 minutes. Transfer the chicken to a large bowl.
Step 2: Hard simmer the broth for 20 to 30 minutes to reduce it to about 12 to 13 cups total. The amount doesn’t have to be perfect!
Step 3: Strain the broth into a large bowl and discard the spent aromatics. Wipe out the pot and return it to the stove. When the chicken is cool enough to handle, pick the meat from the bones and shred it with your fingers or chop it up with a knife. You can reserve the skin and bones for stock if you like.

Step 4: Make the soup. Start by sautéing the onion and celery, then add the Calabrian chilis and garlic. Add the chicken and cover with the homemade broth.

Step 5: Bring to a boil and add the pearl couscous. Reduce the heat to low. Once the pearl couscous is tender, add the lemon juice, basil, and parsley.

From there, you’re ready to serve it up. Ladle the soup into bowls and finish with fresh basil leaves and a drizzle of extra virgin olive oil.

Calabrian Chicken Soup

A spicy, aromatic Calabrian chicken soup that you'll want to eat all year long.

5 from 1 vote

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Cook Time: 1 15

Inactive time: 2

Total Time: 3 15

Servings:

Calories: 465kcal

Equipment

Ingredients

Chicken broth:

5 pound whole chicken (see Note 1)
6 sprigs thyme
3 bay leaves
5 teaspoons kosher salt
1 head garlic (top cut off)
2 onions (peeled and quartered)
14 to 16 cups water

Soup:

1 tablespoon extra virgin olive oil (plus more for serving)
1 yellow onion (peeled and diced)
3 ribs celery (trimmed and diced)
8 cloves garlic (peeled and minced)
4 to 5 teaspoons crushed Calabrian chilis (more or less to taste; see Note 2)
1½ cups pearl couscous
1 cup parsley (loosely packed and minced)
1 cup basil (loosely packed and finely chopped; a few leaves reserved for garnish)
1 lemon (juiced)
Salt and pepper to taste

Instructions

Make the chicken broth:

Place the chicken in a large pot with the thyme sprigs, bay leaves, kosher salt, garlic, and onions. Cover with 14 to 16 cups of water (enough to immerse the chicken). Bring to a boil. Reduce the heat to low and cover. Simmer for 1 hour 30 minutes or until the chicken is completely cooked through.
Using tongs, carefully transfer the chicken to a large bowl. Return the broth to a low boil over medium heat. Cook, uncovered, for 20 to 30 minutes to reduce the broth to about 12 to 13 cups.
Strain the broth through a sieve into a large bowl. Discard the spent aromatics. Wipe out the pot and return it to the stove.
Once the chicken is cool enough to handle, pick the meat from the bones and shred it with your fingers or dice it with a knife. Reserve the skin and carcass for stock if you like.

Make the soup:

Heat 1 tablespoon extra virgin olive oil in the pot over medium heat. Once hot, add the diced onion and celery. Sauté for 5 minutes. Add the minced garlic and crushed Calabrian chili peppers and sauté for 1 minute until fragrant. Add the cooked chicken and cover with the chicken broth.

Simmer the soup:

Bring the soup to a boil. Add the pearl couscous and reduce the heat to low. Simmer for 20 minutes until the pearl couscous is tender. Taste and add more salt and pepper if needed.

Finish the soup:

Add the minced parsley, basil, and juice from 1 lemon. Simmer for 5 minutes. Turn off the heat.

To serve:

Spoon the soup into bowls. Finish with a few fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy!

Notes

Note 1: You can make this soup using a store-bought rotisserie chicken and store-bought broth. Use about 4 cups cooked chicken and 12 cups of store-bought chicken broth.

Note 2: If you don’t have Calabrian chili peppers, simply use crushed red pepper flakes to taste.

Nutrition

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Calabrian Chicken Soup