Easy 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.

10 TRADITIONAL SPANISH SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Spanish soup in 30 minutes or less!

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.