When you feel like crap, this Spicy Chicken Soup will always have your back!
Boil a chicken with 3 cloves garlic in 7 cups water.
Remove chicken from the pot and boil stock until reduced slightly.
Strain broth into a bowl and discard garlic. Shred chicken meat and discard skin and carcass
Cook onions, celery, Fresno chili over medium high until beginning to brown and soften. Add quartered Mushrooms and continue cooking until well browned. Add fish sauce, harissa or chili paste, and stock. Bring to a boil. Add sweet potatoes and cook for 20 mins until fork tender.
Meanwhile, toast torn bread (no crusts) in butter until toasty and browned. Toss in parsley.
Add a drained can of cannellini beans to the soup along with the shredded chicken meat and salt, pepper, and chili powder to taste and remaining minced parsley.
Divide soup between bowls and top with toasty bread. Enjoy!
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