Hen and Chick[pea] Paella Soup
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 319.5
- Total Fat: 9.0 g
- Cholesterol: 39.7 mg
- Sodium: 1,336.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.1 g
- Protein: 13.8 g
View full nutritional breakdown of Hen and Chick[pea] Paella Soup calories by ingredient
Introduction
All I can say is oh my GOD did this smell awesome as it cooked! This is a super flavourful chicken broth with saffron and both smoked and sweet Spanish paprika, a whole Spanish onion, crumbled bacon, chorizo, leftover roast chicken, chickpeas, green peas, Arborio rice and a roasted red pepper and garlic paste. All I can say is oh my GOD did this smell awesome as it cooked! This is a super flavourful chicken broth with saffron and both smoked and sweet Spanish paprika, a whole Spanish onion, crumbled bacon, chorizo, leftover roast chicken, chickpeas, green peas, Arborio rice and a roasted red pepper and garlic paste.Number of Servings: 8
Ingredients
-
1 1/2 cups roasted red peppers (about 3 1/2)
3 cloves garlic
2 tsp olive oil
1 Spanish onion, diced
1.5 oz chorizo
1 tsp smoked paprika
1 tsp sweet paprika
1 1/4 cups arborio rice
1/2 cup white wine
6 cups hot chicken stock, divided
1 tsp saffron threads, crushed
2 cups water
1/4 cup precooked, crumbled bacon
1 bay leaf
1 1/2 cups cooked chickpeas
10 oz cooked, diced chicken
1 cup frozen peas
Directions
In a food processor or blender, puree roasted red peppers and garlic, set aside.
Heat oil in a large pot over medium heat.
Add onion and chorizo and cook, stirring often, until onions are beginning to brown - about 8 minutes.
Stir in both paprikas and rice, coating everything with the paprika mix.
Pour in the wine and stir vigorously to deglaze, then add 4 of the cups of hot stock and the red pepper puree and stir well.
Combine the remaining two cups of chicken stock and the saffron in a small container, then add to above with the water, bacon and bay leaf.
Bring to a boil, then reduce heat and simmer (partially covered) for 1 1/2 hours. Remove bay leaf.
Stir in chickpeas, chicken and peas. Cook 20 minutes longer.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Heat oil in a large pot over medium heat.
Add onion and chorizo and cook, stirring often, until onions are beginning to brown - about 8 minutes.
Stir in both paprikas and rice, coating everything with the paprika mix.
Pour in the wine and stir vigorously to deglaze, then add 4 of the cups of hot stock and the red pepper puree and stir well.
Combine the remaining two cups of chicken stock and the saffron in a small container, then add to above with the water, bacon and bay leaf.
Bring to a boil, then reduce heat and simmer (partially covered) for 1 1/2 hours. Remove bay leaf.
Stir in chickpeas, chicken and peas. Cook 20 minutes longer.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
