Spanish Chicken Soup with Rice
This Spanish Chicken Soup with Rice is the perfect blend of nutrition and comfort. Tender chicken thighs are cooked in an aromatic broth along with chunks of vegetables. Rice is added in the end to help make this a more satisfying dish. It’s a hearty meal you can enjoy any time of year.
Original Post: October 2022 | Post Updated: June 2025
Let’s talk about the inspiration behind this soup. For the past 5 years during the month of October, I normally like to participate in an October Whole 30. With Whole 30, you are to avoid gluten, dairy and also any type of grain. This recipe is based off my noodle-less version of chicken noodle soup (which I created for my Whole 30 challenge) along with adding some additional classic Spanish flavors like cumin and coriander to make it unique.
Why this Spanish Chicken Soup with Rice works
- Easy to make ahead: Chop the veggie the night before or make the full recipe and freeze it for later.
- Versatile: Omit the the rice and swap out for sweet potatoes like my Cumin Sweet Potatoes or my Roasted Za’atar Potatoes to make it Whole30 compliant.
- Family friendly: Just like my Spring Chicken Noodle Soup and my Dairy Free Chicken and Potato Soup, a cozy bowl of chicken soup is always comforting.
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Ingredients
- Chicken thighs. Remove the skin and be sure to rinse off any blood from the chicken. I like to use bone-in but skinless chicken thighs work as well.
- White onion. Sweet onion or yellow onions would work as well.
- Celery.
- Fresh corn kernels. I use 2 corn on the cob but canned corn or frozen works as a substitute.
- Carrots. Carrots add so much flavor a bit of sweetness to this tasty soup.
- Chicken broth. Look for a low sodium and sugar free broth.
- Diced fire-roasted tomatoes with green chilies.
- Fresh cilantro.
- Cooked rice. The rice is cooked seperately and added in the end when you are serving the soup. You can cook the rice fresh or use leftover rice. For a flavor and anti-oxidant boost try my Garlic Turmeric Rice.
- My spice blend. It consists of ground cumin, coriander, dried oregano, onion powder, granulated garlic, aleppo pepper, cinnamon and sea salt. Aleppo can be substituted with cayenne. If you don’t have all the spices to make this mix, you can use chicken bouillon or try my Enchilada Spice Mix.
- Black pepper.
How to make the Best Spanish Chicken Soup with Rice
Step One: Make the rice. Rinse the rice thoroughly. Place the rice in a rice cooker and cook accordingly.
Step Two: With the chicken thighs, rinse under cold water. Place the chicken in a very large pot or large dutch oven pan over medium-high heat. When the chicken starts to sizzle, give it a quick stir and continue to cook for 2 minutes. Season a with a dash of salt and pepper.
Step Three: Turn the heat down to medium heat and add the onions and let them cook for 2 minutes then add the celery and carrots. Continue to cook for 3 min.
Step Four: Pour in the chicken broth and the diced tomatoes. Bring it to a boil. Then turn the heat on low. Let the soup simmer for 30 minutes.
Step Five: Add in the corn kernels and the seasoning and continue to simmer for another 30 min. The chicken will be done when it starts to fall off the bone. The internal temperature should be 165 degrees F.
Step Six: Add in the fresh cilantro and let it cool for about 5-7 minutes. Carefully shred the chicken with 2 forks in the soup. Dish into soup bowls making sure to have some of the shredded chicken and veggies and then add 1/4 to 1/2 cup of the cooked rice. Top your rice soup with avocado or if you want more heat, add fresh jalapeño slices.
Storing and reheating
Use an airtight container and store leftovers in the fridge for 3-4 days. Store the rice seperately because it if you add all the rice to the soup, it will become mushy. Same goes for freezing. Use a freezer safe container and store it up to 3 months. When reheating the base of the soup, then add the rice.
Helpful tips
- This recipe isn’t too spicy but you can adjust the spice level with more cayenne, chili powder, fresh peppers or your favorite hot sauce. (I serve it to my toddler without the jalapeño and he is able to enjoy it.)
- Chicken thighs are the best for this Spanish Chicken Soup recipe. Here’s why: The chicken fat gives flavor. You can use skinless thighs or cook with the fat on and just remove it when you are going to eat it. The chicken skin really helps give that oomph to the broth.
- Other chicken parts can be used in this soup such as chicken legs, a whole chicken or boneless chicken breast. You can even use leftover chicken.
Serving suggestions for Spanish Chicken Soup
- Try adding black beans or diced red bell pepper.
- Garnish with fresh squeezed lime juice over the top or topping with greek yogurt, sour cream or fresh tomatoes. Crush up tortilla chips and add them to the top for a little crunch.
Other recipes to try
If you love the Spanish and Mediterranean flair, try my Ground Turkey and Garbanzo Bean Stuffed Peppers or my Za’atar Chicken. Both are high in protein and great meal prep.
Craving more chicken?! Greek Yogurt Chicken is always a family favorite.
Need more soup ideas? My Italian Beef Soup, Vegetarian Lasagna Soup and my Carrot Lentil Soup will offer you a variety of proteins and flavors.
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Spanish Chicken Soup with Rice
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Equipment
Ingredients
- 1 pound chicken thighs skin removed, washed
- 1 1/2 cups carrots peeled and medium diced
- 1 large white onion large diced
- 1 cup celery medium diced
- 2 corn on the cob kernels only
- 64 ounces chicken broth (2) 32 oz cartons
- 14.5 ounces diced tomatoes with green chilies fire roasted, canned
- 1/4 cup fresh cilantro chopped
- 1 cup cooked rice
My Spice Blend
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon aleppo pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- salt and pepper as needed
Instructions
- Rinse the rice thoroughly. Place the rice in a rice cooker by adding 2 cups of water to the 1 cup of rice. Cook accordingly.
- With the chicken thighs, rinse under cold water. Place the chicken in a large dutch oven pan over medium heat. When the chicken starts to sizzle, give it a quick stir and continue to cook for 2 minutes. Season a with a dash of salt and pepper. Add the onions and let them cook for 2 minutes then add the celery and carrots. Continue to cook for 3 min.
- Add the chicken broth and the diced tomatoes.
- Bring to a boil. Then turn the heat on low. Let the soup simmer for 30 minutes.
- Add in the corn kernels and the seasoning and continue to simmer for another 30 min. The chicken will be done when it starts to fall off the bone. The internal temperature should be 165 degrees.
- Add in the fresh cilantro.
- Dish into bowls and then add 1/4 to 1/2 cup of the cooked rice. Top with avocado or if you want more heat, add fresh jalapeño slices.
Notes
Nutrition
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