Best Spanish Chicken Soup with Rice
Cozy soup alert! 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.
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
Notes:
Tips: This soup can feed 4-6 people. I like to add only 1/4 cup of rice to my soup bowl while my husband adds a 1/2 cup and some. LOL. You can totally omit the rice all together if you do not want it or you can substitute with roasted sweet potato.
Storing leftovers: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.
Nutrition
Calories: 558kcalCarbohydrates: 74gProtein: 31gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 58mgSodium: 28551mgPotassium: 1241mgFiber: 6gSugar: 10gVitamin A: 8399IUVitamin C: 20mgCalcium: 109mgIron: 4mg
Tried this recipe?Let us know how it was!