
Spanish Chicken and Rice Soup
Hearty, aromatic soup with tender chicken and savory spices
Ingredients
Instructions
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Sauté the aromaticsHeat olive oil in a large Dutch oven or soup pot over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
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Add vegetablesAdd the diced carrots, celery, and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
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Brown the chickenAdd the chicken pieces to the pot and cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Season with salt and pepper.
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Add spices and brothStir in the smoked paprika, cumin, and saffron with its soaking liquid. Add the bay leaf and chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
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Cook the riceAdd the rice to the simmering soup. Cover and cook for about 20 minutes, or until the rice is tender and the chicken is fully cooked. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
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Finish the soupTaste and adjust seasoning with salt and pepper as needed. Remove the bay leaf. Stir in the fresh parsley just before serving.
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ServeLadle the hot soup into bowls. Garnish with additional fresh parsley if desired. Serve with crusty bread for a complete meal.
Nutritional Information
Spanish Chicken and Rice Soup is Also Known As
Sopa de Pollo y Arroz, Caldo de Pollo con Arroz, Spanish Chicken Soup or Andalusian Chicken Rice Soup












