Spanish Chicken and Rice Soup

Spanish Chicken and Rice Soup

Hearty, aromatic soup with tender chicken and savory spices

Yield SERVES 6-8
Prep Time
Cook Time
Total Time
Difficulty MEDIUM

Ingredients

Instructions

  1. Sauté the aromatics
    Heat 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.
  2. Add vegetables
    Add the diced carrots, celery, and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Brown the chicken
    Add 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.
  4. Add spices and broth
    Stir 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.
  5. Cook the rice
    Add 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.
  6. Finish the soup
    Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf. Stir in the fresh parsley just before serving.
  7. Serve
    Ladle the hot soup into bowls. Garnish with additional fresh parsley if desired. Serve with crusty bread for a complete meal.

Nutritional Information

320
Calories
per serving
28
Protein
g per serving
25
Carbohydrates
g per serving
12
Total Fat
g per serving
3
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
780
Sodium
mg per serving
25
Vitamin C
% daily value
15
Iron
% daily value

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