Spanish Chicken, Chorizo and Rice Soup

By: Deborah

Hearty Spanish chicken, chorizo and rice soup packed with smoky flavour, tender chicken and warming spices. An easy one-pot meal perfect for cosy dinners.

PREP: 15

COOK: 30

TOTAL: 45

Servings: 6 people

PRINT RECIPE PIN RECIPE

Equipment

Ingredients

2 tbsp olive oil
1 small onion (approx. 80g) finely chopped
2 cloves garlic crushed
1 medium red pepper (approx. 200g) deseeded and finely diced
2 tsp dried oregano
1 tsp smoked sweet paprika or pimenton
1 tsp ground cumin
1 tbsp plain flour
2 tbsp tomato paste
1 litre (4 ½ cups) chicken stock (made using 2 chicken stock cubes or pots)
500 ml (2 ¼ cups) cold water
400 g (14 oz) tin chopped tomatoes
100 g (½ cup) basmati rice
200 g (7.1 oz) cooking chorizo skin removed and thinly sliced
300 g (10.6 oz) cooked chicken shredded (see Notes)
salt and freshly ground black pepper

Instructions

Heat the olive oil in a large saucepan or casserole pot over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally. Then add the diced pepper, oregano and spices and cook for 30 seconds, stirring constantly. Add the flour and tomato paste and cook for 1 minute, stirring constantly.
Gradually stir in the stock, then the water and tomatoes, increase the heat and bring to the boil. Stir in the rice, reduce the heat to a simmer and cook uncovered for 10 minutes, stirring occasionally.
Meanwhile, heat a large frying pan over a medium high heat and dry fry the chorizo slices for 3 minutes, turning a couple of times, until browned. Drain on a plate with kitchen roll.
Add the chorizo and chicken to the soup, increase the heat to medium and cook for 5 minutes, stirring occasionally, until hot. Season to taste, and serve with some crusty bread.

Notes

If you’ve got leftover chicken from a roast, that will work well, however poached skinless boneless breast or thighs are good too. To poach - 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 of cold water. When the water begins to boil, lower the heat to a simmer and cook for 18 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding to add at step 3 of the recipe. Add the stock that the chicken was poached in into the other 500ml of stock, as 1 litre of stock is required for the soup.
Optional variations:
- Spicy version - add some chilli flakes.
- Seafood twist - add some raw prawns for the last 5 minutes of cooking.
- Bean and rice soup - replace the chicken and chorizo with a couple of tins of beans (cannellini beans, butter beans or borlotti beans will all work well).
This Spanish chicken, chorizo and rice soup is easily adapted if you're cooking for less or more people.

Nutrition

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

KEYWORDS chicken and chorizo soup, chicken chorizo rice recipe, easy chicken soup recipe, family dinner soups, one pot soup recipes UK, smoky chorizo soup, Spanish chicken chorizo and rice soup, Spanish rice soup, winter warmer recipes

Leave a star rating and comment below!