Spanish Chicken Soup Recipes

EASY SPANISH CHICKEN SOUP RECIPE

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.

SPANISH-STYLE CHICKEN STEW

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
• Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
• Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

CHICKEN & ANDOUILLE SPANISH RICE SOUP

Steps:

• In stock pot, add butter and melt over medium/medium-low heat. Stir in celery, onions, peppers, chicken, sausage, chili powder and pepper. Sauté, stirring frequently, for 15 minutes. *Add minced garlic during last 5 minutes.
• Add rest of ingredients except rice and seasoning packet (and cornstarch/cold water), bring to a boil over medium-high heat.
• Add rice and seasoning packet, stir well, cover, reduce heat to low, and simmer for 25 minutes until rice is tender. Remove lid and stir, keep at a simmer over low heat.
• In mug, add cornstarch. Add cold water and stir until well mixed. While soup is still simmering, add slurry mixture. Stir in well and let thicken for one minute. Remove pot of soup from heat, and let rest for at least 15 minutes uncovered, stirring occasionally.
• Stir, ladle into bowls, and serve piping hot with garlic bread for dunking!

SPANISH CHICKEN STEW

Steps:

• Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won't all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
• Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
• Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
• Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
• Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.

SPANISH-STYLE CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onions,chili powder,and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the orzo pasta and cook according to the package instructions adding the chicken pieces during the last 4-5 minutes of cooking along with the tomatoes, corn, and beans to heat through.
• Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with time wedges to add a zip.

SOPA DE FIDEO (CHICKEN NOODLE SOUP)

Steps:

• In a large bowl season chicken with garlic powder, salt, pepper, and 2 teaspoons of oregano.
• Heat oil over a large pot over medium high heat. Add in the seasoned chicken and cook for two minutes before adding in the sofrito and remaining seasonings.
• Cook for an additional two minutes before adding in the tomato sauce, bay leaves, celery, carrots, peppers, and chicken broth.
• Lower heat to a steady simmer and cook for twenty minutes before adding in the cilantro and spaghetti. Mix and cook until pasta is al dente.
• Taste for additional salt and pepper and squeeze fresh lime juice over soup when serving.

CHICKEN & SPANISH RICE SOUP

Steps:

• 1. Dice onions and sauté in soup pan in 1 tsp oil until soft (about 3 minutes).
• 2. Add Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil.
• 3. Cut chicken into small pieces (or use shredded), season with Tony Chachere's More Spice, add to simmering soup and cook until chicken is done (About 15 minutes).
• 4. Add Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes.
• 5. Serve with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc.

SPANISH CHICKEN SOUP

Steps:

• Season chicken with the salt and pepper. In a 4 qt. Dutch oven, cook chicken in hot olive oil over medium-high heat until lightly browned. Add onion and sweet pepper to Dutch oven; cook about 3 minutes or until crisp tender. Add garlic; cook for 30 seconds more. Add potatoes, broth, savory, and thyme. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken and potatoes are tender. Add undrained tomatoes to the stew. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir in olives.

SPANISH CHICKEN AND RICE SOUP

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.