Spanish Chicken, Chorizo and Rice Soup

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This Spanish chicken, chorizo and rice soup is from the September 2019 UK version of the Food to Love magazine.   We have a hard copy of it but can't find it online, however, the New Zealand version is available.   It contains our favourite Spanish flavours and is really warming and hearty.   Definitely one of those dishes that you could eat and eat...it is pretty filling though and reminds us very much of a gumbo.   The recipe will easily serve 6 as a starter or 4 if you’re having it as a main meal with some crusty bread – see the link below for our bread recipes. 

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How to make this Spanish Chicken, Chorizo and Rice Soup

Ingredients

• 30g butter
• 1 small onion (80g), finely chopped
• 2 cloves garlic, crushed
• 1 medium red pepper (approx. 200g), finely chopped
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tbsp plain flour
• 2 tbsp tomato paste
• 1 litre chicken stock (made using 2 chicken stock cubes or pots)
• 500ml water
• 400g tin chopped tomatoes
• 100g white medium-grain rice (I use basmati rice – see Tips)
• 170g cooking chorizo sausage, thinly sliced (see Tips)
• 320g shredded skinless cooked chicken (see Tips)
• salt and freshly ground black pepper

To serve (optional - see Tips):

• 1 large avocado (320g), coarsely chopped
• 15g fresh coriander leaves
• 2 limes, halved

Instructions

1. Melt the butter in a large soup or casserole pot (I used our 24 cm casserole) over a medium heat; cook the onion and garlic, stirring, for 5 minutes or until the onion softens. Add the pepper, oregano and spices; cook, stirring, for 30 seconds or until fragrant. Add the flour and tomato paste; cook, stirring, for 1 minute or until combined. Gradually stir in the stock, the water and tomatoes; bring to the boil, stirring. Stir in the rice; simmer, uncovered, stirring occasionally, for 15 minutes (see Tips) or until the rice is tender.
2. Meanwhile, heat a large oiled frying pan over a medium to high heat; cook the chorizo slices for 3 minutes or until browned. Drain on paper towel.
3. Add the chorizo and chicken to the soup; stir over a medium heat for 5 minutes or until hot. Season to taste.
4. Serve bowls of soup topped with avocado and coriander and accompany with lime halves (if using). We enjoy ours with crusty bread.

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Spanish Chicken, Chorizo and Rice Soup

By: Deborah

It contains our favourite Spanish flavours and is really warming and hearty.

PREP: 15 minutes minutes

COOK: 30 minutes minutes

TOTAL: 45 minutes minutes

Course: Lunch, Soup, Starter

Cuisine: Spanish

Servings: 4 people

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Ingredients

• 30 g (1.1 oz) butter
• 1 small onion (80g) finely chopped
• 2 cloves garlic crushed
• 1 medium red pepper (200g) finely chopped
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tbsp plain flour
• 2 tbsp tomato paste
• 1 litre chicken stock (made using 2 chicken stock cubes or pots)
• 500 ml (2 ¼ cups) water
• 400 g (14 oz) tin chopped tomatoes
• 100 g (½ cups) white medium-grain rice I use basmati rice (see Notes)
• 170 g (6 oz) cooking chorizo sausage thinly sliced (see Notes)
• 320 g (11.3 oz) shredded skinless cooked chicken (see Notes)
• salt and freshly ground black pepper

To serve (optional - see Notes):

• 1 large avocado (320g) coarsely chopped
• 15 g (0.5 oz) fresh coriander leaves
• 2 limes halved

Instructions

• Melt the butter in a large soup or casserole pot (I use our 24 cm casserole) over a medium heat; cook the onion and garlic, stirring, for 5 minutes or until the onion softens. Add the pepper, oregano and spices; cook, stirring, for 30 seconds or until fragrant. Add the flour and tomato paste; cook, stirring, for 1 minute or until combined. Gradually stir in the stock, the water and tomatoes; bring to the boil, stirring. Stir in the rice; simmer, uncovered, stirring occasionally, for 15 minutes (see Tips) or until rice is tender.
• Meanwhile, heat a large oiled frying pan over a medium to high heat; cook the chorizo slices for 3 minutes or until browned. Drain on paper towel.
• Add the chorizo and chicken to the soup; stir over a medium heat for 5 minutes or until hot. Season to taste.
• Serve bowls of soup topped with avocado and coriander and accompany with lime halves (if using). We enjoy ours with crusty bread.

Notes

• • I use basmati rice and cook it for 10 minutes at the end of step 1.

• • If you can't get cooking chorizo from your supermarket, a cooked chorizo ring will work well too.

• • If you’ve got leftover chicken from a roast, that will work well, however poached skinless boneless breast or thighs are good too.  I use skinless boneless chicken thighs and before starting to make the soup I poach them in 500ml of chicken stock. Season the chicken with salt and pepper then add to a saucepan on a high heat along with one chicken stock pot or cube and 500ml cold water.   When the water begins to boil, lower the heat to a simmer and cook for 10 minutes (turning once, halfway through cooking).   Remove the chicken and set aside to cool on a plate before shredding to add at step 3 of the recipe.   Add the stock that the chicken was poached into the other 500ml of stock, as 1 litre of stock is required for the soup.

• • The original recipe says to serve the soup with chopped avocado, fresh coriander leaves and fresh lime halves – I didn’t have any of these ingredients when making the soup for the first time but decided to make it anyway…to be honest, we didn’t miss them – the soup on it's own is delicious!

 

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Nutrition

Calories: 634kcal | Carbohydrates: 53g | Protein: 41g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 706mg | Potassium: 1384mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2887IU | Vitamin C: 104mg | Calcium: 130mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken, chorizo, red peppers, rice, sweet paprika

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