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How to Make the Best Spanish Chicken Soup with Rice

Fall season isn’t complete without a cozy soup. You must try my Best Spanish Chicken Soup with Rice! Tender chicken thighs are cooked in aromatic and rich broth along with large chunks of nutritious vegetables. Rice is added in the end to help make this a more hearty and satisfying dish.

Reasons you will love this dish:

This is a healthy soup that can be consumed any time of the year. It’s a great recipe when you are looking for an easy weeknight dinner. You can make it ahead by prepping the veggies for it the night before or make the full recipe and freeze it for later. A warm bowl of chicken soup is always comforting. They are different versions you can make: omit the rice, or use your favorite pasta noodles or add in potatoes to make more a chicken stew.

Ingredients: – 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

01

Rinse the rice thoroughly. Place the rice in a rice cooker and cook accordingly. You can also used leftover rice. .

02

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.

03

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. Pour in the chicken broth and the diced tomatoes..

04

Bring it 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 F. Add in the fresh cilantro and let it cool for about 5-7 minutes. Carefully shred the chicken with 2 forks in the soup.

05

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.

Pro Tips: 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

Try these other delicious recipes! 

Tasty Loaded Carne Asada Fries (Whole 30 Option)

Cheesy Butternut Squash and Black Bean Enchiladas 

Street Size Crispy Baked Shredded Chicken Tacos

  Meet Kristina!  She has overcame obesity and has kept it off for over 17 years. She loves to show others how to cook healthy and delicious meals in the kitchen. Subscribe to her newsletter to follow her journey and see what's cooking next!