Spanish Chicken and Rice Soup

Spanish Chicken and Rice Soup

A hearty, comforting soup with classic Spanish flavors—garlic, paprika, tomatoes, and herbs—perfect as a nourishing one-pot meal.

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Why This Recipe Is High-Value

• Balanced & filling: Protein (chicken), carbs (rice), and vegetables in one bowl

• Deep flavor, simple steps: Builds taste with a sofrito base

• Flexible: Works with fresh chicken or leftovers

• Freezer-friendly: Great for meal prep

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Ingredients (Serves 4–6)

Soup Base

• 1½ lb (700 g) bone-in chicken thighs or drumsticks

• 8 cups (2 L) chicken stock (preferably low sodium)

• 2 tbsp olive oil

Sofrito

• 1 medium onion, finely chopped

• 1 red bell pepper, diced

• 2 carrots, sliced

• 3 cloves garlic, minced

• 1 tsp smoked paprika (pimentón)

• ½ tsp sweet paprika

• ¼ tsp ground cumin

• 1 bay leaf

Body & Finish

• 1 cup canned crushed tomatoes (or grated fresh tomato)

• ¾ cup short-grain rice (Valencia or Arborio)

• Salt and black pepper, to taste

• 2 tbsp chopped fresh parsley

• Optional: squeeze of lemon juice or pinch of saffron threads

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Step-by-Step Instructions

1. Brown the Chicken
   Heat olive oil in a large soup pot over medium-high heat. Season chicken lightly with salt and pepper. Brown on both sides (about 3–4 minutes per side). Remove and set aside.

2. Build the Sofrito
   In the same pot, lower heat to medium. Add onion, bell pepper, and carrots. Cook 6–8 minutes until soft and lightly golden.
   Stir in garlic, smoked paprika, sweet paprika, cumin, and bay leaf; cook 30 seconds until fragrant.

3. Tomatoes & Stock
   Add crushed tomatoes and cook 3–4 minutes to deepen flavor. Return chicken to the pot and pour in chicken stock.

4. Simmer
   Bring to a gentle boil, then reduce to a simmer. Cover and cook 25 minutes, until chicken is tender.

5. Shred & Add Rice
   Remove chicken, shred meat, discard bones/skin. Return meat to pot. Add rice and simmer uncovered 15–18 minutes, until rice is tender.

6. Finish & Serve
   Taste and adjust seasoning. Add parsley and optional lemon juice or saffron. Remove bay leaf. Serve hot.

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Chef Tips

• Richer flavor: Use bone-in chicken and homemade stock

• Not mushy rice: Add rice near the end and avoid overcooking

• Extra depth: A pinch of saffron or smoked chili flakes elevates the soup

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Variations

• Andalusian-style: Add a pinch of oregano and a splash of sherry vinegar

• Vegetable-forward: Add peas or green beans in the last 5 minutes

• Spicy: Stir in a little harissa or cayenne

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Storage & Reheating

• Refrigerator: 3–4 days (rice will thicken the soup)

• Freezer: Freeze without rice for best texture; add fresh rice when reheating

OTHER RECIPES

Ingredients -

• 2 (19 ounces) cans Chicken and Vegetable Soup
• 1 (14.5 ounces) can Diced Tomatoes with Jalapeno Chiles, undrained
• 1 (8.8 ounces) pouch Uncooked Spanish-Style Rice Mix
• 1 cup Frozen Corn, thawed

INSTRUCTIONS

1. Add soups, diced tomatoes, uncooked Spanish rice, and corn to saucepan.
2. Heat to boiling over medium-high heat.
3. Reduce heat to low. Simmer 5 minutes.

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