Spicy Chicken and Rice Soup

December 16, 2015
Photo by kimbaddd
Author Notes

Not like I get takeout Chinese all the time, but when I do, it usually leaves me with 2 containers of white rice that typically go in the trash. I so hate wasting food, it drives me crazy!

Recently we had takeout for dinner with a friend of mine. We ordered so much food, we had THREE containers of leftover rice! I searched for a recipe for Chicken and Rice Soup, since that sounded good to me at the moment.

I found a basic recipe and as I was cooking it, for some reason I thought it would be a good idea to add some spice. So, I turned to my trusty Trader Joe’s Taco Seasoning (heads up, I use it for everything BUT tacos!).

I ended up with a Chicken and Rice Soup with a nice kick. It really hit the spot. And I banished my leftover white rice problem forever. —kimbaddd

  • Serves 6
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1 cup carrots, coarsely chopped
  • 1 teaspoon finely chopped garlic
  • 5 cups chicken broth
  • 1 cup water
  • 2 cups leftover white rice
  • 2 cups frozen grilled chicken breast strips, thawed, cut into bite site pieces
In This Recipe
  1. Melt butter in 4- to 6-quart saucepan over medium heat. Add onion, carrots, garlic and taco seasoning mix. Cook for 3-5 minutes or until onions and carrots are a bit softened.
  2. Add chicken broth and water. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 7 to 10 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.
  3. NOTE:If you have leftover chicken, please feel free to use that. Or, a rotisserie chicken works great too. Just remove the skin, of course!

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