Spicy Chicken Rice Soup Recipes

SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
• Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
• Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
• Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
• Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

SPICY CHICKEN RICE SOUP

Steps:

• In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
• Garnish with toppings.

SPICY CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.

CHICKEN AND RICE SOUP

Steps:

• Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
• Add carrots and celery, stir for 1 minute.
• Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
• Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
• Remove lid, add rice. Stir, cover, simmer 15 minutes.
• Remove soup from stove.
• Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
• Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

EASY SPICY CHICKEN RICE SOUP

Steps:

• Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
• (I've also cut up a store-bought rotisserie chicken for this).
• Dice cooked chicken.
• Prepare red beans& rice (I like Zatarrain's) per package directions.
• (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
• When boiling, add diced chicken.
• Reduce heat and cook about 10 minutes.
• Add prepared beans and rice; heat through.
• Spoon into bowls and top with cheese.

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.