Chopt Spicy Chicken Soup
This Chopt Spicy Chicken Soup with Rice is a hearty, flavorful dish combining tender chicken, rice, fresh vegetables, and bold spices in a rich, spiced broth. Perfect as a main course, it’s inspired by global flavors and offers a comforting, nutritious meal with approximately 350–400 kcal per serving. Affordable and versatile, this recipe is easy to prepare, customizable, and ideal for any occasion.
Ingredients
- 2 chicken breasts boneless and skinless
- 1 cup cooked white or brown rice
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder adjust to taste
- 4 cups chicken broth
- 1 cup canned diced tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant and translucent (about 3 minutes).
- Add diced carrots, celery, and tomatoes to the pot. Stir well and cook for an additional 5 minutes until the vegetables start to soften.
- Season the chicken breasts with salt, pepper, smoked paprika, and chili powder. Place them into the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes until the chicken is fully cooked.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot. Stir in the cooked rice and let the soup simmer for another 5 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges for a zesty finish.
Notes
Additional Tips:
- For a spicier soup, add a pinch of cayenne pepper or red chili flakes.
- Swap white rice with quinoa or cauliflower rice for a low-carb option.
- Make this dish in advance and reheat gently for quick weekday meals.
- Serve with crusty bread or a side salad for a complete meal.