Easy Spanish Chicken Soup Recipes

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EASY SPANISH CHICKEN SOUP RECIPE



Easy Spanish Chicken Soup Recipe image

This Andalusian food has been present in the southern region of Spain since the Middle Ages, and today it is one of the traditional soups of this country. Originally this chicken soup was made using a whole chicken, in order to give it a high caloric content and to maintain body heat during the cold days of the Andalusian winter.

Provided by Paulina

Categories     Soup Recipes

Time 1h45m

Number Of Ingredients 10

2 carrots
2 garlic cloves
2 bay leaves
3 celery stalks
2 chicken backs (skin on and bone-in)
6 cups (1.5L) water
½ onion
Salt to taste
3 tablespoons olive oil
½ teaspoon oregano

Steps:

  • Grab all the vegetables, clean them, then peel and chop them.
  • In a large pot heat olive oil and add garlic and the rest of the vegetables, sauté for 2 minutes at medium heat. Stir constantly.
  • In the pot, add the chicken backs and let them brown on the outside for 3 minutes. Then add water and bay leaves.
  • Cook for 60 minutes to an hour and a half until the chicken separates easily from the bone.
  • Remove the chicken from the pot, separate the meat from the bone. Put the pieces of chicken meat back into the soup. Add oregano and give it a good mix
  • Bring the soup to a boil and serve it while hot.

Nutrition Facts : Calories 163 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 171 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SPANISH CHICKEN AND RICE SOUP



Spanish Chicken and Rice Soup image

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons butter
1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces boneless, skinless chicken breast, rinsed
1 small white or yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 red chile pepper, thinly sliced
4 cloves garlic, chopped or very thinly sliced
1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1 1/2 teaspoons smoked sweet or sweet paprika
1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Steps:

  • Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.
  • Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.
  • While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
  • To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

SPANISH CHICKEN



Spanish Chicken image

Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired.

Provided by Nicole

Categories     World Cuisine Recipes     European     Spanish

Time 6h15m

Yield 8

Number Of Ingredients 8

2 pounds boneless chicken thighs
1 quart boiling water
½ teaspoon salt
5 onions, cut into 2 inch pieces
5 large green bell peppers, cut into 2 inch pieces
1 (8 ounce) jar chili sauce
1 (15 ounce) can tomato sauce
1 cup ketchup

Steps:

  • Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
  • Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 24 g, Cholesterol 95.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 850.3 mg, Sugar 14.3 g

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