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Spicy Chicken and Rice Soup Recipe

A hearty vegan soup layered with rice, vegetables, and bold chili flavors for warmth and comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • Jasmine rice: 1 cup uncooked
  • Onion: 1 large diced
  • Garlic: 5 cloves minced
  • Carrots: 2 medium chopped
  • Celery: 3 stalks sliced
  • Red chili: 1 large finely chopped
  • Vegetable broth: 6 cups
  • Soy sauce: 2 tbsp
  • Olive oil: 2 tbsp
  • Lime juice: 1 tbsp
  • Fresh cilantro: 1/4 cup chopped
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp

Method
 

  1. Heat olive oil in pot over medium heat.
  2. Sauté onion, garlic, carrots, and celery for 5 minutes.
  3. Stir in rice and chili, cook 2 minutes.
  4. Pour in vegetable broth, add soy sauce, salt, and pepper.
  5. Simmer for 25–30 minutes until rice is tender.
  6. Stir in lime juice and cilantro. Serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 240
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 6g

Vitamins and Minerals (per serving)

  • Vitamin C: 35%
  • Vitamin A: 40%
  • Folate: 18%
  • Iron: 12%
  • Potassium: 16%

Additional Notes/Tips

  • Add extra chilies for real drama.
  • Swap rice with quinoa for extra protein.
  • Garnish with avocado slices for creaminess.