Easy Spicy Chicken Rice Soup
Warm up with a bowl of this Easy Spicy Chicken Rice Soup, a soul-soothing meal that’s packed with bold flavors and hearty ingredients. Tender shredded chicken, fluffy long-grain white rice, and a medley of garden-fresh vegetables simmer together in a smoky, spiced broth featuring chili powder, cumin, and smoked paprika. A touch of crushed red pepper flakes gives it a welcome kick, while a squeeze of fresh lime brightens every spoonful. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or cold-weather comfort. Serve it with fresh parsley for a pop of color and extra zest, making it a satisfying, crowd-pleasing dish that’s both healthy and delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 cloves, minced garlic
- 2 medium, diced carrot
- 2 stalks, diced celery
- 1 pound boneless, skinless chicken thighs
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes
- 0.75 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
- 1 medium, cut into wedges (optional, for serving) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Season the chicken thighs with a pinch of salt and pepper. Add them to the pot, searing on each side for 3-4 minutes until lightly browned.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
Add the rice, ground cumin, chili powder, smoked paprika, crushed red pepper flakes, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally to ensure the rice doesn’t stick to the bottom.
Once the rice is tender and the chicken is cooked through, remove the chicken thighs from the pot. Shred the chicken with two forks and return it to the pot.
Taste the soup and adjust seasoning with additional salt or spices, if needed.
Serve hot, garnished with fresh parsley if desired. Add a squeeze of lime juice for extra brightness, and enjoy!
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6698 mg | 291% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 26.7 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 486 mg | 37% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4009 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
