Best Spanish Chicken Soup
You have to start off the month of October with my Best Spanish Chicken Soup! I consume this soup no matter what month it is but this recipe is perfect when the temperature drops and you are wondering what to make for your family.
It is not spicy, I like to think of it as “well seasoned”.
Versatility of this dish :
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 chicken soup (which I created for my Whole 30 challenge) along with adding some additional flavors to make it unique.
You can serve this Spanish Chicken Soup with white rice as the recipe calls for, or you can omit it if you would like to keep it lower carb.
Another thing that is delicious is dipping fresh corn tortillas in it or taking some of the juicy chicken thighs and wrapping them up in the tortilla. That’s how I get down with this soup!
I know I mentioned that this recipe is not spicy and you’re like wait a minute, Kristina- I see a freaking jalapeño in the picture! LOL- well the heat level is up to you! But when I serve this to my toddler, I omit them.
What kind of chicken is used in Spanish Chicken Soup?
Chicken thighs are the best. 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.
However if you want to use chicken breasts or a whole chicken that will work as well.
With the other ingredients, you can really play around with what you like. You can add noodles such as angel hair pasta instead and make this a Spanish Chicken Noodle dish.
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Love soups? Me too! Be sure to check out my Italian Beef Soup and also my Red Shrimp and Corn Chowder .
Best Spanish Chicken Soup
- 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
- 1 pound chicken thighs skin removed, washed
- 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 rice
My Spice Blend
- 1/2 teaspoon each cumin, coriander, oregano/dried
- 1/4 teaspoon each onion powder, ground garlic, Aleppo pepper, cinnamon, sea salt
- salt and pepper as needed
- 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. Enjoy!