Chopt Spicy Chicken Soup with Rice
Chopt Spicy Chicken Soup with rice. Perfect for any meal, our recipe balances heat, freshness, and health. A comforting, protein-rich, veggie-packed soup that warms your soul.
Equipment
- Large stockpot
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
Soup Base
- 2 chicken breasts boneless, skinless, diced
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 carrots diced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 6 cups chicken broth low sodium preferred
Spice Blend
- 1 tsp sea salt to taste
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper adjust to taste
- 1 tsp dried thyme
- 1 tsp ground cumin
Rice & Finish
- 1 cup cooked long-grain rice white or jasmine
- fresh cilantro or green onion for garnish
- lime wedges for serving
Instructions
- Heat olive oil in a large stockpot over medium heat. Add diced chicken and sauté until lightly browned.
- Add chopped onions, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
- Stir in spices: salt, pepper, cayenne, thyme, and cumin. Cook for 1 minute to release aromas.
- Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until flavors blend.
- Add cooked rice and stir to combine. Simmer for an additional 5 minutes. Adjust seasoning if needed.
- Serve hot, garnished with cilantro, green onions, and lime wedges if desired.
Notes
To make ahead, prepare broth and chicken, and add rice just before serving to maintain texture. Soup freezes well without rice.