Spicy Chicken and Rice Soup
This Spicy Chicken and Rice Soup is a comforting, hearty bowl of flavor with just the right amount of heat. Tender chicken, aromatic vegetables, and fluffy rice swim in a lightly spiced broth, brightened with a squeeze of lime and fresh cilantro.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 jalapeños finely chopped
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 6 cups chicken broth
- 1 cup long-grain white rice uncooked
- 1 tsp salt
- ½ tsp black pepper
- 1 lime juiced
Instructions
- In a large pot, heat 2 tbsp olive oil over medium heat. Season the 1 lb boneless skinless chicken thighs with salt and pepper, then sear for 3–4 minutes per side until golden. Remove and set aside.2 tbsp olive oil, 1 lb boneless skinless chicken thighs
- In the same pot, add 1 medium onion, 2 carrots, 2 celery stalks, 3 cloves garlic, and 2 jalapeños. Sauté 5–6 minutes until softened. Stir in 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp ground cumin for 1 minute until fragrant.1 medium onion, 2 carrots, 2 celery stalks, 3 cloves garlic, 2 jalapeños, 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp ground cumin
- Pour in 6 cups chicken broth and bring to a simmer. Return the chicken to the pot and simmer for 15–20 minutes, until cooked through. Remove chicken, shred or dice, then return it to the soup.6 cups chicken broth
- Stir in the uncooked 1 cup long-grain white rice and simmer for another 15–18 minutes, until the rice is tender. Season with 1 tsp salt, ½ tsp black pepper, and the juice of 1 lime.1 cup long-grain white rice, 1 tsp salt, ½ tsp black pepper, 1 lime
- Ladle soup into bowls and garnish with fresh cilantro. Serve hot with lime wedges for an extra bright flavor.