Chopt Spicy Chicken Soup Recipe with Rice: A Comforting Bowl of Flavor
Are you craving a warm, comforting bowl of soup that's also packed with flavor and a delightful kick? Look no further than this Chopt Spicy Chicken Soup recipe with rice. This recipe is perfect for a chilly evening or when you need a nourishing and satisfying meal. It's easy to make, customizable to your spice preference, and guaranteed to become a family favorite.
Ingredients You'll Need:
This recipe yields approximately 6 servings. Feel free to adjust the quantities based on your needs.
- For the Chicken Broth:
- 8 cups chicken broth (low sodium preferred)
- 1 whole chicken (about 3-4 pounds), or 1.5 lbs boneless, skinless chicken breasts
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium onion, roughly chopped
- 2 cloves garlic, minced
- 1 inch ginger, peeled and smashed
- 1 teaspoon black peppercorns
- For the Spicy Kick:
- 2-4 Thai chilies, finely chopped (adjust to your spice preference!)
- 1 tablespoon red pepper flakes (optional, for extra heat)
- For the Chopped Goodness:
- 1 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/2 cup cooked rice (jasmine or long grain)
- Other additions (optional):
- 1 cup chopped mushrooms
- 1 cup chopped bok choy or other leafy greens
- Lime wedges, for serving
Instructions: A Step-by-Step Guide
1. Prepare the Chicken Broth: If using a whole chicken, place it in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly before shredding the meat. If using boneless, skinless chicken breasts, skip this step and proceed to step 2.
2. Simmer the Vegetables: Add the carrots, celery, onion, garlic, ginger, and peppercorns to the chicken broth. Simmer for about 20 minutes, or until the vegetables are tender.
3. Spice it Up: Add the chopped Thai chilies and red pepper flakes (if using). Simmer for another 5 minutes to allow the flavors to meld.
4. Add the Chicken and Rice: Add the shredded chicken (or cooked chicken breast, cut into bite-sized pieces) and cooked rice to the soup. Stir to combine.
5. Finish and Serve: Stir in the chopped cilantro and green onions. Taste and adjust seasoning as needed (you might want to add salt, but remember the broth may already contain some sodium). Ladle into bowls and garnish with lime wedges (optional). Enjoy your delicious and spicy chicken soup with rice!
Tips for the Perfect Bowl:
- Spice Level: Adjust the amount of Thai chilies and red pepper flakes to control the spiciness. Start with less and add more to your liking.
- Vegetable Variety: Feel free to add other vegetables like mushrooms, bok choy, or spinach for extra nutrition and flavor.
- Make it Ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Garnish: A squeeze of lime juice adds a refreshing brightness to the soup.
This Chopt Spicy Chicken Soup with Rice recipe is a versatile and flavorful dish that is perfect for a quick weeknight meal or a comforting weekend lunch. Enjoy the warmth and deliciousness! Let us know in the comments how you liked your version!
