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.

Ingredients

• 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