Spicy Chicken & Mushroom Soup

Chicken soup can be delicious but often bland so I like to turn up the heat with Sriracha and soy sauce, add some cheese raviolis, button mushrooms to join the rest of the usual suspects. At the heart of a taste soup you need homemade chicken stock. There is no way around this and you should always have plenty in the freezer.


  • 5 quarts of homemade chicken stock
  • 2 chicken stock bouillon cubes
  • 4 chicken breasts, skinless
  • 3 cups celery, chopped in 1/4 slices
  • 12 ounces of small button mushrooms, bottom of stems cut off and halved
  • 3 cups carrots, peeled and sliced
  • 3 cups of yellow onions, peeled and rough chopped
  • 2 9 ounce fresh four cheese ravioli
  • 1 cup Sriracha sauce
  • 1/2 cup soy sauce
  • 3 lemons, juiced
  • Kosher salt and freshly ground pepper to taste

Making It

  • Turn the oven to 400 degrees, pat the chicken breasts dry and season with salt and pepper, bake for 30 minutes, chop in bite sized cubes and set aside
  • In a pot over medium heat bring the stock to a rolling simmer, add two chicken stock bouillons cubes to disolve
  • Add the celery, mushrooms, carrots and onions and cook for 10 minutes, add the chicken, ravioli, Sriracha, soy and lemon juice and cook for another 5 minutes, season and serve

1 comment on “Spicy Chicken & Mushroom Soup

  1. Pingback: Spicy Chicken & Mushroom Soup β€” Cooking Conveniently and with Purpose #LPBcooks | My Meals are on Wheels

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