Spanish Chicken and Rice Soup Recipe

Name: Spanish Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place the butter in a small pot over medium heat.
2
Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat.
3
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.
4
Stir in parsley; turn off the heat and cover.
5
Let stand to cool.
6
Fluff the rice with a fork then place in container and store in the refrigerator.
7
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.
8
Place the chicken in a bowl and shred the meat with 2 forks.
9
Reserve the stock.
10
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.
11
Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper.
12
Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine.
13
Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes.
14
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.
15
To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through.
16
Add the rice to the soup and return the soup to a bubble.
17
Serve in shallow bowls.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Spanish Chicken and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Chicken and Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions