7 Chopt Spicy Chicken Soup Recipes with Rice for Comfort
Warm up with this Spicy Chicken Soup Recipe with Rice—hearty, flavorful, and perfect for cozy nights or easy make-ahead meals.
Ingredients
Fresh Ingredients:
- 1 lb boneless skinless chicken thighs or breasts
- Thighs add extra flavor and tenderness, but breasts work well too.
- 1 medium onion diced
- Adds a sweet-savory base to build flavor.
- 3 garlic cloves minced
- Because garlic makes everything better.
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- A must for that classic soup flavor.
Spice & Flavor Boosters:
- 1 jalapeño finely diced (remove the seeds to tone down the heat)
- Tailor the heat to your liking—this is where the bold flavor starts to shine!
- 1 tsp crushed red pepper flakes
- Adds warmth and depth without overpowering.
- 1 tsp smoked paprika
- Gives the broth a subtle smokiness.
Core Add-Ins:
- ¾ cup long grain white rice or jasmine rice
- Jasmine adds a light floral note; brown rice also works well especially with a longer cooking time.
- 6 cups low-sodium chicken broth
- Opt for homemade or store-bought—just go for quality.
- 1 tbsp olive oil
- Perfect for sautéing and creating a rich flavorful foundation.
Optional Flavor Enhancers:
- Juice of ½ a lemon
- Adds a fresh touch and helps mellow out the heat.
- 2 tbsp chopped fresh cilantro or parsley
- A fresh finish that elevates each spoonful.
- Salt and black pepper to taste
- Season gradually as flavors develop.
Instructions
Sauté the aromatics
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion, carrots, and celery, and sauté for 4–5 minutes until they’re tender and aromatic.
- Add the minced garlic, diced jalapeño, and a pinch of red pepper flakes, stirring to combine. Cook for another 1–2 minutes until everything is lightly golden and aromatic.
- Tip: Stir frequently to avoid burning the garlic—low and slow builds the best flavor!
Add the chicken and spices
- Add the chicken thighs or breasts to the pot, then season with smoked paprika, salt, and pepper.
- Sear for about 2 minutes per side—just enough to lock in the juices and give the chicken a head start.
Pour in the broth and simmer
- Add the chicken broth, scraping the bottom of the pot to lift any golden bits.
- Let the mixture come to a light boil, then lower the heat and cover the pot.
- Let the soup simmer for 20–25 minutes, until the chicken is fully cooked and tender.
Shred the chicken
- Take the chicken out of the pot and transfer it to a separate plate.
- Use two forks to pull apart the chicken into small, bite-sized shreds.
- Place the shredded chicken back into the pot.
- Shortcut? Use pre-cooked rotisserie chicken to save time and still get that rich flavor!
Add the rice and finish cooking
- Stir in the uncooked rice and let the soup simmer uncovered for another 15–20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Brighten and balance
- After the rice is cooked, add the lemon juice and stir in the fresh herbs. Taste and adjust seasoning as needed with more salt, pepper, or spice.
Notes
Nutrition Information (per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 380 kcal |
| Fat | 15g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Carbohydrates | 34g |
| Fiber | 3g |
| Sugars | 5g |
| Protein | 25g |
| Cholesterol | 70mg |
| Sodium | 750mg |
| Potassium | 500mg |
| Vitamin A | 10% DV |
| Vitamin C | 15% DV |
| Calcium | 4% DV |
| Iron | 15% DV |