Healing Spanish Chicken Soup

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.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.