Spicy Chicken Rice Soup

Warm up with a bowl of Spicy Chicken Rice Soup, a bold and satisfying one-pot meal that's brimming with flavor and nourishment. This vibrant soup features tender shredded chicken breast, hearty white rice, and a medley of aromatic vegetables, all simmered in a savory chicken broth infused with spices like cumin, paprika, and a touch of red chili flakes for just the right amount of heat. A hint of crushed tomatoes adds depth, while fresh cilantro and a squeeze of lime brighten each spoonful. Perfect for cozy nights or meal prep, this easy-to-make recipe offers a comforting balance of spice and zest, ready in under an hour. Whether you’re craving a spicy twist on classic chicken soup or need a filling, gluten-free option, this Spicy Chicken Rice Soup is sure to become a household favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 1 cup White rice
• 6 cups Chicken broth
• 2 cups Water
• 2 tbsp Olive oil
• 1 medium (diced) Yellow onion
• 4 minced Garlic cloves
• 2 medium (sliced) Carrot
• 2 diced Celery stalks
• 1 cup Crushed tomatoes
• 1 small (finely diced) Jalapeño pepper
• 1 tsp Paprika
• 1.5 tsp Ground cumin
• 0.5 tsp Red chili flakes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup (chopped) Fresh cilantro
• 1 cut into wedges Lime

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, garlic, carrot, celery, and jalapeño to the pot. Sauté for 5–7 minutes, stirring frequently, until the vegetables are softened and aromatic.

Step 3

Stir in the paprika, ground cumin, red chili flakes, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 4

Pour in the chicken broth, water, and crushed tomatoes. Stir well to combine, and bring the mixture to a boil.

Step 5

Add the chicken breast to the pot and reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the chicken is fully cooked and tender.

Step 6

Remove the chicken from the pot and shred it using two forks. Set it aside.

Step 7

Add the rice to the pot, cover, and simmer for 12–15 minutes, or until the rice is fully cooked and tender.

Step 8

Return the shredded chicken to the pot and stir well to combine. Adjust the seasoning with additional salt or pepper if needed.

Step 9

Remove the soup from the heat and stir in the freshly chopped cilantro.

Step 10

Serve the soup hot, garnished with a wedge of lime for squeezing over the top before eating.

Nutrition Facts

Serving size	(3559.1g)

Amount per serving	% Daily Value*
Calories	1473.6

Total Fat 47.7g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 390.1mg	0%
Sodium 7676.3mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 19.6g	0%
Total Sugars 28.7g
Protein 160.5g	0%

Vitamin D 0IU	0%
Calcium 581.2mg	0%
Iron 13.1mg	0%
Potassium 4992.2mg	0%

*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.

Source of Calories

Fat: 28.7%

Protein: 42.9%

Carbs: 28.4%