Spicy Chicken Soup with Rice and Chili – Step-by-Step Recipe
Spicy chicken soup with sautéed vegetables and rice will warm you up nicely in cold weather and fill you up.
The word soup is of Germanic origin (suppa, “bread soaked in broth”). It is a liquid dish, and in our part of the world it is called the “first course”. Soup exists in every cuisine of the world. Its defining feature is plenty of liquid, often half the dish or even more.
Soup is usually boiled and most often served hot. Back in ancient times, once ceramic (clay) pots appeared that could withstand the heat of a fire and still hold liquid, people began to boil meat, fish, roots and vegetables. The broth left after cooking was far too valuable as food to pour away. I wonder what the very first soup was like?
Unless you are a vegetarian, the main component of a soup will be meat, fish or poultry. They are the base for the soup's broth. Everyone has their own set of vegetables: onion, carrot, potato, roots. As a result, each soup turns out special and completely unlike any other.
Spicy chicken soup with rice and vegetables is fiery and very tasty. In cold weather it warms you up perfectly and gets the blood flowing. Spicy soup is not difficult to make and is quite quick.
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2 servings
- Chicken drumsticks 2
- Carrot 1
- Celery, parsnip and parsley root for the broth
- Garlic 1-3 cloves
- Chili pepper 1-3
- Onion 1
- Rice 1-2 tbsp
- Dill 3-4 sprigs
- Butter 1 tbsp
- Tomato paste, salt, ground hot red pepper, dried herb mix, bay leaf to taste
Step-by-step recipe
- An important point: spicy soup must be cooked over low heat so that it barely simmers. This applies both to making the broth and to cooking the soup itself, i.e. the liquid should simmer very gently the whole time and never boil hard.
- As usual, first make a chicken broth. Given the quality of store-bought chicken, it is worth putting the chicken pieces in a pot of water and heating it until it just starts to boil. A lot of foam will form. Then drain the water and rinse the chicken pieces.
- Pour 1 l of water into a pot and add the prepared chicken pieces, one bay leaf and the peeled soup roots: parsnip, celery and parsley. The soup roots can go in as large chunks. Do not add salt or spices at this stage.
- Simmer the chicken broth for the soup for 20-25 minutes. Remove the bay leaf 5-10 minutes after the start of cooking. Once the broth is done, discard all the soup roots too.
- While the broth is cooking, peel the onion and carrot.
- Dice the carrot and cut the onion into thick strips. Melt the butter in a frying pan and sauté the carrot and onion in it. The onion should turn a nice golden color, and the carrot should brown and soften slightly.
- As soon as the broth is ready, take out the chicken pieces and put them on a plate to let the meat cool a little.
- Add the sautéed vegetables to the broth, stir and bring the soup to a boil.
- Take the chicken meat off the bones and cut it into large pieces.
- Add the chicken to the soup and simmer everything together over low heat, covered, for 3-4 minutes.
- Add the rice. Soup is usually made with long-grain rice that does not turn into mush. Parboiled rice works perfectly.
- Add salt and dried herbs to taste. Add dried or fresh chili pods to the soup. The pepper should give aroma rather than heat, so don't cut it.
- Once the rice is in, cook the spicy soup for no more than 20 minutes, just until the rice is done.
- When the rice is almost ready, add coarsely chopped garlic cloves to the soup, season to taste with coarsely ground hot red pepper and add 0.5-1 tsp of tomato paste. Cook the soup for 5 minutes. Then take it off the heat and let it stand for up to 10 minutes.
- Ladle the finished spicy chicken soup into bowls and sprinkle with finely chopped dill.
- The soup is quite spicy. If you are not used to it, the first 2-3 spoonfuls may seem fiery hot, but then you will fully enjoy the aroma and flavor of this wonderful soup.
| Yield: | 2 servings |
| Calories: | 64 kcal per 100 g |
| Prep: | 20 mins |
| Cooking: | 40 mins |
| Ready in: | 60 mins |
| Category: | Soups › Chicken Soups |
| Cuisine: | European |
| Rating: |
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4.6
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