Nothing quite beats a bowl of soup when you’re in need of a little TLC, and this Healing Spanish Chicken Soup is my go-to remedy for everything from a chilly evening to a sniffly cold. Picture this: a fragrant broth bubbling with tender chicken, bright tomatoes, and earthy paprika, all coming together in a pot that fills the whole kitchen with warm, inviting aromas. It’s like a cozy hug in a bowl—comforting yet vibrant. Plus, it whips up fairly quickly, so you don’t have to wait long for that healing magic to begin!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 ½ lbs boneless, skinless chicken thighs (cut into chunks)
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
2 medium tomatoes, chopped
4 cups low-sodium chicken broth
1 tsp smoked paprika
½ tsp ground cumin
1 bay leaf
1 cup frozen peas
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Juice of ½ lemon (optional, for a bright finish)
How I Make It
Step 1:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Toss in the onion and bell pepper and sauté until softened, about 5 minutes—the smell of caramelizing onions will tell you you’re on the right track!
Step 2:
Stir in the garlic, smoked paprika, and cumin. Let those spices bloom for a minute or so until your kitchen smells smoky and inviting. Then add the chopped tomatoes, cooking everything down until the tomatoes start to break apart, about 5 minutes.
Step 3:
Add the chicken chunks and cook until they just begin to brown on the outside, about 4-5 minutes. This step locks in flavor and makes your soup richer.
Step 4:
Pour in the chicken broth and toss in the bay leaf. Bring everything to a boil, then reduce to a simmer. Cover the pot and let it gently cook for 25 minutes. Your kitchen will fill with the scent of healing comfort.
Step 5:
Remove the bay leaf, then stir in the frozen peas. Simmer for another 5 minutes until the peas are tender and the chicken is cooked through (internal temp should reach 165°F).
Step 6:
Finish with a squeeze of lemon juice for a fresh pop and sprinkle with chopped parsley. Taste and adjust the seasoning with salt and pepper, and your soup is ready to warm your soul!
Variations & Tips
Use bone-in chicken pieces for a richer broth, just increase simmer time by 10 minutes.
Swap frozen peas with green beans or chickpeas for texture variety.
For a bit of heat, add a pinch of cayenne or chopped fresh chili during spice blooming.
If you want a heartier soup, stir in cooked rice or small pasta during the last few minutes.
Leftover soup thickens as it sits; add a little more broth or water when reheating.
How I Like to Serve It
This soup shines on cold evenings, served with crusty bread to soak up every last drop. For a light lunch, pair it with a simple green salad. It’s equally comforting for family dinners or a quiet night in when you need a little pick-me-up.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove to keep chicken tender and veggies intact.
Closing: This Healing Spanish Chicken Soup combines simple ingredients and savory spices to create a bowl of warmth you’ll want to turn to time and again.
