Spanish Chicken and Rice Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 325.1
- Total Fat: 12.6 g
- Cholesterol: 64.6 mg
- Sodium: 539.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 0.3 g
- Protein: 24.8 g
View full nutritional breakdown of Spanish Chicken and Rice Soup calories by ingredient
Introduction
Savory chicken soup made from left overs. We had left over chicken thighs baked with rice in chicken broth and 3/4 of a rotisserie chicken left over from another recipe so we got creative. Savory chicken soup made from left overs. We had left over chicken thighs baked with rice in chicken broth and 3/4 of a rotisserie chicken left over from another recipe so we got creative.Number of Servings: 10
Ingredients
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Chicken Stock:
10 cups cold water
the bones, skin and whatever else you have left after deboning a rotisserie chicken
3 tablespoons roasted garlic
1/4 cup dehydrated onion
kosher salt to tase
splash of Sauvignon Blanc or another dry white wine
Chicken Soup:
about 4 cups of cooked chicken, bones and skin removed
3 cups cooked rice
1/3 cup-1/2 cup sofrito
4 tbsp Olive Oil
1 packet of Sazon de Goya with annatto (the orange one)
Kosher salt to taste
8-10 cups chicken stock (homemade or store bought)
Directions
First debone the chicken, setting aside the bones, tendons, pieces of meat dark from marrow, skin and other things you wouldn't normally eat. In a large pot, heat 10 cups of water, add the bones and whatever else you cut off the bird. Also toss in about 4 healthy sized pinches of kosher salt, the garlic and dehydrated onion. While that is cooking, chop the meat into bite size pieces. If you are making this from chicken and clean off the chicken and dice it into smaller bits. Separate the rice and set it aside.
Let the stock boil for 30 minutes then taste it. If it needs more salt, add a little more. When it tastes right, add in a splash of white wine. Pour it and count to three. Let the stock simmer untouched and uncovered for 30 minutes then remove it from the heat. Let it cool down about 5 minutes before continuing to work with it. Remove the bones and large pieces then strain the stock twice through a fine mesh strainer. Set aside.
In another large pot, pour in your olive oil and sofrito. Cook until sofrito is "awake", the veggies will be half cooked and the flavors brought out. Toss in the chicken and mix it around with the oil and sofrito, get it properly heated up before proceeding. Now pour in the contents from the Sazon de Goya, mix it with the chicken. Mix it well then add the rice, get it warmed up too. Finally add the chicken stock little by little. Cook 30 minutes and serve. This makes 8-10 servings. I like to portion it out, freeze it and then I have home made lean cuisines to take to work for lunch. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user SUPERVIXEN1108.
Let the stock boil for 30 minutes then taste it. If it needs more salt, add a little more. When it tastes right, add in a splash of white wine. Pour it and count to three. Let the stock simmer untouched and uncovered for 30 minutes then remove it from the heat. Let it cool down about 5 minutes before continuing to work with it. Remove the bones and large pieces then strain the stock twice through a fine mesh strainer. Set aside.
In another large pot, pour in your olive oil and sofrito. Cook until sofrito is "awake", the veggies will be half cooked and the flavors brought out. Toss in the chicken and mix it around with the oil and sofrito, get it properly heated up before proceeding. Now pour in the contents from the Sazon de Goya, mix it with the chicken. Mix it well then add the rice, get it warmed up too. Finally add the chicken stock little by little. Cook 30 minutes and serve. This makes 8-10 servings. I like to portion it out, freeze it and then I have home made lean cuisines to take to work for lunch. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user SUPERVIXEN1108.