Ingredients
- 2 tbsp vegetable oil, divided
- (1 lb) boneless, skinless chicken thighs, cut into cubes
- 2 large onions, chopped (about 2 cups)
- 2 garlic cloves, minced
- 1/4 sp crushed red pepper
- 8 cups chicken broth
- 1 (14-1/2 oz) can diced tomatoes, undrained
- 1/2 cup pitted green olives, sliced
- 1 (5 oz pkg.) saffron yellow rice mix with seasoning
- 1/4 cup shredded fresh basil leaves, for garnish
- 2 tbsp additional shredded basil leaves, for garnish (optional)
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Spicy Chicken-Rice Soup
Time: 15 minutes prep, 50 minutes cook
Servings: 6
Directions
- Heat 1 tbsp of the oil in a 6-quart saucepot over medium-high heat. Add in the chicken and cook until it’s well browned, stirring often. Remove the chicken from the saucepot with a slotted spoon and set aside.
- Add the remaining oil to the saucepot and reduce heat to medium. Add in the onions, garlic and red pepper. Cook for 3 minutes.
- Stir in the broth and tomatoes; heat to a boil. Reduce heat to low. Cover and cook 15 minutes.
- Stir in the rice and olives. Return chicken to the saucepot. Cover and cook 20 minutes or until chicken is cooked through and rice is tender. Stir in the 1/4 cup basil. Garnish additional basil, if desired.
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Summary
Spicy Chicken-Rice Soup is a hot and spicy Spanish-style recipe for a quick and hearty soup. Main Ingredients: Chicken thighs, onions, garlic, tomatoes, olives and yellow rice, seasoned with basil and red pepper. It is also a low calories, low fat, low carbohydrates Weight Watchers (7) PointsPlus recipe.
