Chopt Spicy Chicken Soup with Rice
Craving a bowl of soup that’s both spicy and comforting? This Chopt-inspired spicy chicken soup with rice is here to warm your soul. Combining tender shredded chicken, a rich and spicy broth, and fluffy rice, this dish is packed with bold flavors like garlic, ginger, chili, and lime. It’s hearty enough to be a meal on its own but light enough to leave you feeling refreshed.
I remember the first time I tried a similar soup at Chopt—it was one of those chilly days when I needed something warm and satisfying. The combination of spicy broth, juicy chicken, and perfectly cooked rice was unforgettable. Now, this recipe is my go-to whenever I want something comforting yet exciting.
Why You’ll Love This Spicy Chicken Soup with Rice Recipe
This soup is more than just a meal—it’s an experience. Here’s why you’ll adore it:
- Bold Flavors: The combination of spicy, tangy, and savory flavors creates a dish that’s anything but boring.
- Customizable Heat: Adjust the spice level to suit your taste—make it mild or turn up the heat with extra chili.
- Wholesome Ingredients: Packed with lean protein, fiber-rich rice, and fresh veggies, this soup is both nutritious and filling.
- Perfect for Any Occasion: Whether it’s a quick lunch, cozy dinner, or meal prep for the week, this recipe fits the bill.
- Kid-Friendly (with tweaks): Dial back the spice for kids or let them customize their bowls with toppings like avocado or lime wedges.
How to Make It
Making this Chopt-inspired spicy chicken soup is as easy as simmering, assembling, and serving. Here’s an overview of how we’ll bring this recipe to life:
We’ll start by preparing the chicken—shredded rotisserie chicken works perfectly here.
Toss the chicken in a mix of spices like chili powder, cumin, and smoked paprika to give it a bold, smoky kick. Next, we’ll sauté onions, garlic, ginger, and chili in a pot to create a fragrant base for the soup.
Add chicken broth, diced tomatoes, and spices to the pot, then simmer until the flavors meld together.
Once the soup is ready, stir in cooked rice to make it hearty and filling. For an extra burst of freshness, garnish the soup with lime juice, cilantro, and sliced avocado.
Each bite will be a perfect balance of spicy, tangy, and savory goodness.
Make Ahead Method
If you’re someone who loves being prepared (and let’s face it, life is so much easier when you are), this Chopt-inspired spicy chicken soup with rice is perfect for make-ahead cooking. Here’s how you can plan ahead and save yourself some time:
Prepare the Chicken in Advance: One of the best things about this recipe is that you can prep the chicken a day or two ahead of time. Start by shredding rotisserie chicken or cooking your own chicken breasts and shredding them. Toss the shredded chicken with spices like chili powder, cumin, and smoked paprika until evenly coated, then store it in an airtight container in the fridge. This step not only saves time but also allows the flavors to meld together, making the chicken even tastier when you’re ready to assemble the soup.
Make the Broth Ahead of Time: The broth is the heart of this soup, and it can be prepped in advance to save time. Cook the onions, garlic, ginger, and chilies in a pot as directed, then add the chicken broth, diced tomatoes, and spices. Simmer the broth for 15-20 minutes, then let it cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days or freeze it for up to 3 months. When you’re ready to serve, simply reheat the broth, stir in the shredded chicken, and garnish with fresh toppings.
Cook the Rice Separately: To prevent the rice from absorbing too much broth and becoming mushy, cook it separately and store it in its own airtight container in the fridge for up to 3 days. When you’re ready to serve the soup, reheat the rice gently on the stovetop or in the microwave and stir it into individual bowls before serving. This method ensures the rice stays fluffy and doesn’t dilute the soup’s flavor.
Freeze for Long-Term Storage: If you’re prepping for the future, you can freeze the soup (without the rice) in a freezer-safe container for up to 3 months. Allow the soup to cool completely before freezing, and label the container with the date and contents for easy identification. When you’re ready to enjoy, thaw the soup in the fridge overnight, then reheat gently on the stovetop or in the microwave. Stir in freshly cooked rice and garnish with lime juice, cilantro, and avocado before serving.
This make-ahead method is especially handy during busy weeks or when you’re meal prepping for the family. It allows you to break the process into manageable steps without sacrificing flavor or quality.
Pro Tips
Here are some insider tips to take your Chopt-inspired spicy chicken soup from great to absolutely outstanding:
Use Rotisserie Chicken for Convenience: Rotisserie chicken is a lifesaver when you’re short on time. It’s already cooked, tender, and flavorful, making it perfect for shredding. Just toss it with spices like chili powder, cumin, and smoked paprika for an instant flavor boost. If you prefer to cook your own chicken, poach or bake boneless, skinless chicken breasts until fully cooked, then shred them with two forks or your hands.
Adjust the Spice Level to Your Taste: The level of heat in this soup is entirely customizable. For a milder dish, use less chili powder or omit the fresh chili. If you love spice, add red pepper flakes, sriracha, or sliced jalapeños for extra kick. You can also serve chili oil or hot sauce on the side for those who want to add heat after the soup is served.
Toast the Spices for Extra Flavor: Toasting the spices in the pot before adding liquid enhances their aroma and depth. After sautéing the onions, garlic, ginger, and chilies, sprinkle in the chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, to release their oils and intensify their flavor.
Add Freshness with Garnishes: A squeeze of lime juice, chopped cilantro, and sliced avocado add brightness and balance to the spicy, savory flavors. If you’re serving this soup at a gathering, set out bowls of toppings like extra cilantro, lime wedges, sliced avocado, or crushed tortilla chips so everyone can customize their bowl.
Simmer for Flavor: Let the soup simmer for at least 15-20 minutes to allow the spices and aromatics to meld together. The longer it simmers, the richer the flavor. If you have time, let it simmer for up to 30 minutes for an even deeper taste.
Use Quality Broth: Homemade or high-quality store-bought broth makes a big difference in the depth of flavor. Opt for low-sodium broth if you’re sensitive to salt, and enhance it with a splash of soy sauce or fish sauce for added umami.
Cook the Rice Separately: Adding cooked rice directly to the soup can cause it to absorb too much broth and become mushy over time. Instead, cook the rice separately and stir it into individual bowls before serving. This ensures the rice stays fluffy and doesn’t dilute the soup’s flavor.
Reheat Properly: To reheat leftovers, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the broth has thickened in the fridge or freezer, add a splash of chicken broth, vegetable broth, or water to loosen it. Avoid reheating on high heat, as it can overcook the chicken and dull the flavors.
Storage Options
Once you’ve made this soup, you’ll want to store it properly to keep it fresh:
- Room Temperature: Store leftovers at room temperature for up to 2 hours. Beyond that, they should be refrigerated to prevent spoilage.
- Refrigerator: Store the soup (without rice) in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
- Freezer: Freeze the soup (without rice) in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stovetop or in the microwave. Stir in freshly cooked rice before serving.
Tools For This Recipe
You don’t need any fancy gadgets to make this soup, but having the right tools can make the process smoother:
- Large Pot or Dutch Oven: Perfect for sautéing ingredients and simmering the soup.
- Chef’s Knife and Cutting Board: Handy for slicing chicken, vegetables, and aromatics.
- Measuring Spoons and Cups: For accurately measuring spices, broth, and rice.
- Tongs or Forks: Great for shredding chicken quickly.
FAQs!
Can I use brown rice instead of white rice?
Absolutely! Brown rice works beautifully in this recipe and adds extra fiber and nutrients. Just note that it takes longer to cook than white rice.
Can I make this recipe vegetarian?
Yes! Swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth. Toss the tofu or chickpeas in the same spices for a flavorful substitute.
What kind of chili should I use?
Serrano or jalapeño peppers work well for a medium heat level. For extra spice, try Thai chilies or habaneros. Remove the seeds and membranes to reduce the heat.
Can I add other vegetables?
Yes! Add diced carrots, bell peppers, zucchini, or spinach for extra nutrition and flavor. Just adjust the cooking time accordingly.
How do I reheat leftovers?
To reheat, warm the soup gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the sauce if needed. Stir in freshly cooked rice before serving.
Variations and Substitutions
Feel free to get creative with this soup. Here are some ideas:
- Add Beans for Extra Protein: Stir in black beans, chickpeas, or white beans for a heartier soup.
- Make It Creamy: Stir in a splash of coconut milk or cream for a richer, creamier texture.
- Try Different Proteins: Use shredded turkey, pork, or even shrimp instead of chicken for a different twist.
- Add Greens: Stir in spinach, kale, or Swiss chard during the last few minutes of cooking for added nutrition.
Wrapping It Up: A Bowl of Bold Comfort
There’s nothing quite like the combination of spicy broth, tender chicken, and fluffy rice in this Chopt-inspired spicy chicken soup . It’s proof that simple ingredients can create something truly extraordinary. Whether you’re serving it for dinner, meal prepping for the week, or exploring bold flavors for the first time, this recipe is sure to become a favorite.
Now it’s your turn! Whip up a batch of this soup and let me know how it turned out in the comments below. Did you stick to the classic recipe, or did you try one of the variations? Share your thoughts—I’d love to hear from you!
Chopt-Inspired Spicy Chicken Soup with Rice
Ingredients
- 1 lb shredded cooked chicken rotisserie chicken works great!
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1-2 fresh chilies sliced (optional, adjust to taste)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 6 cups chicken broth low-sodium preferred
- 1 can 14 oz diced tomatoes
- 1 cup cooked white or brown rice cooked separately
- Juice of 1 lime
- Salt and pepper to taste
- Optional garnishes: chopped cilantro sliced avocado, lime wedges
Instructions
Step 1: Preparing the Chicken
- Start by gathering your ingredients. If you’re using rotisserie chicken, remove the meat from the bones and shred it using two forks or your hands. Place the shredded chicken in a mixing bowl and toss it with 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. This spice blend gives the chicken a bold, smoky kick that pairs perfectly with the spicy broth.
- If you’re prepping ahead, transfer the spiced chicken to an airtight container and store it in the fridge for up to 2 days. This step allows the flavors to penetrate the chicken, making it even tastier when you’re ready to assemble the soup. If you’re cooking your own chicken, season boneless, skinless chicken breasts with salt and pepper, then poach or bake them until fully cooked. Once cooled, shred the chicken and toss it with the spice blend.
Step 2: Sautéing the Aromatics
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 diced medium onion to the pot and sauté for 3-4 minutes, or until softened and translucent. Stir occasionally to prevent burning.
- Next, add 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 1-2 sliced fresh chilies (optional, depending on your spice preference). Sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic. Garlic burns quickly, so keep the heat at medium and stir constantly.
Step 3: Toasting the Spices
- Sprinkle 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika into the pot. Stir the spices into the sautéed aromatics and cook for 1 minute, stirring constantly, to toast the spices. This step releases their oils and intensifies their flavor, creating a rich base for the soup.
Step 4: Building the Broth
- Pour in 6 cups of chicken broth and 1 can (14 oz) of diced tomatoes. Stir everything together and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes. This simmering time allows the spices and aromatics to meld together, creating a flavorful and aromatic broth.
- If you’re prepping ahead, you can stop here and store the broth in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. When you’re ready to serve, reheat the broth gently on the stovetop or in the microwave.
Step 5: Adding the Chicken
- Stir the spiced shredded chicken into the simmering broth. Let the soup cook for an additional 5 minutes to heat the chicken through. Taste the soup and adjust the seasoning, adding salt, pepper, or more spices as needed. Squeeze in the juice of 1 lime to brighten the flavors and balance the spice.
Step 6: Cooking the Rice Separately
- While the soup simmers, cook 1 cup of white or brown rice according to package instructions. If you’re prepping ahead, store the cooked rice in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat the rice gently on the stovetop or in the microwave.
Step 7: Assembling and Serving
- To serve, ladle the soup into bowls and top each serving with a scoop of cooked rice. Garnish with chopped cilantro, sliced avocado, and lime wedges for added freshness and flavor. For an extra touch, sprinkle toasted sesame seeds or crushed tortilla chips on top for texture.
- If you’re serving this soup at a gathering, set out bowls of toppings like extra cilantro, lime wedges, sliced avocado, or chili oil so everyone can customize their bowl. Pair it with crusty bread or a simple side salad for a complete meal.
Notes
Calories: 320 | Fat: 8g | Carbohydrates: 30g | Protein: 30g | Sugar: 6g
