Save Recipe Print
Spanish Chicken and Rice Soup
Total:
2 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Salsa Marinated Chicken with Mexican Rice

Recipe courtesy of Rachael Ray

Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice

Recipe courtesy of Rachael Ray

Spanish Coffee and Fudge Sundaes

Recipe courtesy of Rachael Ray

Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples

Recipe courtesy of Rachael Ray

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

Recipe courtesy of Rachael Ray

Paella Burgers and Spanish Fries with Pimiento Mayonnaise

Recipe courtesy of Rachael Ray

Fruit Soup

Recipe courtesy of Rachael Ray

Rice Pilaf with Arugula

Recipe courtesy of Rachael Ray

Red Chard and Rice

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories